The ideal holiday Thanksgiving or Christmas dinner for two is a juicy, tender boneless white breast turkey roast that is crusted with fresh herbs and olive oil and roasted to perfection!
Our nest is getting smaller and smaller, and as the kids are splitting their holiday celebrations between families and going here and there for the holidays, it occurred to me that maybe there are other people in similar situations to us. A smaller gathering for the Holidays.
When there won’t be many people around to help devour that big, yellow bird (sorry to all the kids who are now suffering from visions of that big, yellow bird being roasted!), no one wants to prepare a huge turkey dinner. But that doesn’t mean you can’t enjoy all the tastes, scents, and flavors of the holidays just because you don’t want to cook a big turkey dinner and eat leftovers for the next two weeks!
Butterball makes a delicious little 3 pound Turkey Roast. I found mine at Walmart, but I’m sure your neighborhood grocery store carries them as well. There are several varieties, from an all-white meat Turkey Breast Roast, which I used to make this recipe, to a mixed roast with both dark and white meat!
It’s a quick and easy turkey roast recipe loaded with flavor. Perfect for a small gathering.
I used fresh herbs and garlic to flavor this roast. It cooks in about an hour and half. I’m super excited to share this recipe with y’all! It’s so good!.
The ideal holiday Thanksgiving or Christmas dinner for two is a juicy, tender boneless white breast turkey roast that is crusted with fresh herbs and olive oil and roasted to perfection!
If you don’t have any fresh herbs, you can rub a roast with a mixture of 1/2 teaspoon sage and 1/2 teaspoon rosemary mixed with olive oil.
Ah, turkey breast. The centerpiece of Thanksgiving, the star of a cozy weeknight dinner, and a versatile protein that can be enjoyed in countless ways. But before you dive into roasting, grilling, or smoking that delicious bird, there’s a question that often arises: do you remove the netting from a turkey breast before cooking?
Fear not, fellow turkey enthusiasts, for this comprehensive guide will delve into the depths of turkey netting, equipping you with the knowledge to make an informed decision. We’ll explore the pros and cons of removing the netting, provide clear instructions on how to do it, and even uncover some hidden benefits you might not have known about.
So let’s get to the heart of the matter: should you remove the netting?
Well, the answer, like most things in life, isn’t a simple yes or no It depends on a few factors, including your cooking method, your personal preferences, and even the type of netting used.
Here’s a breakdown of the pros and cons to help you decide:
Pros of Removing the Netting:
- More Even Browning: The netting can act as a barrier, preventing the heat from reaching all parts of the turkey breast evenly. Removing it allows for a beautiful, golden-brown finish.
- Juicier Meat: The netting can trap moisture inside the breast, which can lead to a slightly dry outcome. Removing it allows some moisture to escape, resulting in a more succulent and flavorful bird.
- Easier Carving: The netting can make carving a bit tricky, especially for those less experienced with the knife. Removing it gives you a cleaner canvas to work with, making for neater slices and less frustration.
Cons of Removing the Netting:
- Potential for Loss of Shape: The netting helps hold the breast together, especially boneless ones. Removing it might cause the breast to lose its shape during cooking, making it less aesthetically pleasing.
- Increased Risk of Drying Out: While removing the netting can lead to juicier meat, it also increases the risk of drying out, especially if you’re not careful with your cooking temperature and timing.
- Handling Difficulty: The netting provides a convenient way to handle the raw turkey breast, especially when transferring it to and from the roasting pan. Removing it can make it a bit more slippery and challenging to manage.
Ultimately, the decision of whether or not to remove the netting from a turkey breast is a personal one. Consider your cooking skills, the desired outcome, and the type of netting used. If you’re unsure, err on the side of caution and leave it on.
Now, let’s talk about how to remove the netting like a pro:
- Preheat your oven to 325°F. This ensures the oven is ready to go as soon as you’re done prepping the turkey breast.
- Rinse the turkey breast under cold water. This removes any excess dirt or bacteria, ensuring a clean and safe cooking process.
- Locate the netting. It’s usually a thin, white strip wrapped around the breast.
- Gently pull the netting away from the breast with your fingers. Start at one end and work your way around, being careful not to tear the netting or damage the turkey breast.
- Discard the netting. Once completely removed, dispose of the netting responsibly.
And there you have it! You’re now equipped with the knowledge and skills to tackle the turkey netting dilemma with confidence.
But wait, there’s more! Removing the netting can unlock some hidden benefits that might surprise you:
- Improved Seasoning Penetration: Removing the netting allows for better seasoning penetration, resulting in a more flavorful turkey breast.
- Crispy Skin Potential: Removing the netting allows the skin to crisp up beautifully during roasting, adding another layer of deliciousness to your Thanksgiving feast.
- Faster Cooking Time: Without the netting, the turkey breast can cook slightly faster, saving you precious time in the kitchen.
So, the next time you’re faced with a netted turkey breast, remember this guide. Weigh the pros and cons, consider your preferences, and make an informed decision. And who knows, you might even discover some unexpected benefits along the way.
Happy cooking!
How To Make An Easy Holiday Meal For Two
Begin by preheating your oven to 325° and placing the rack in the center of the oven.
A turkey roast comes wrapped in netting and ready to roast. We’re just going to make a few adjustments to kick it up with flavor.
As previously mentioned, I used a roast of breast meat, but you can use any kind of turkey roast that you like. Because dark meat takes longer to cook, the one with dark meat will be more flavorful and juicer, but it may also need to cook for a little while longer. Be sure to check the cook times on the back of the package.
Rinse the roast and pat dry with paper towels. Do NOT remove the netting. The netting holds the Turkey Roast together during cooking. It will be removed after the roast has been cooked.
Cut deep, 1-inch incisions between the netting over the top of the turkey roast with a sharp kitchen knife. About 6–8 cuts.
Insert the garlic cloves into the slits and press down until they are level with the roast’s flesh.
TIP: If your cloves of garlic are large, you can cut them in half.
Drizzle 2 1/2 Tablespoons of olive oil over the top of the roast. Rub the olive oil over the entire roast.
Salt and Pepper the top of the roast to taste. I used about 1/4 teaspoon of salt and 1/2 teaspoon coarse black pepper. Strip the leaves off a sprig of Rosemary and sprinkle over the top of the roast. Top off with 1 Tablespoon chopped fresh sage!.
Drizzle with the remaining 1/2 Tablespoon of Olive Oil. Place the roast into a small roasting pan on a roasting rack. Pour 1/2 cup Apple Juice and 1/2 cup water into the bottom of a roasting pan.
TIP: If you don’t have any fresh herbs, you can still add any extra herbs, 1/2 teaspoon of crushed dried rosemary, and 1/2 teaspoon of dried sage to the olive oil and brush them over the top of the roast.
Cover the pan with foil. Place the roast into preheated 325° oven. Bake for 1 hour and remove the foil. Bake for an additional 30–40 minutes until the top is golden brown and a meat thermometer reads 175°.
Remove roast from the oven. Place roast on foil and drizzle with the drippings from the bottom of the pan. Those apple cider dripping are loaded with flavor!.
Wrap the roast in foil and allow it to rest 10 minutes. (You’re gonna need the rest too…but you have to make the gravy! Sorry!).
It’s ideal to prepare the gravy packet that comes with the roast while it’s resting. This is optional, but it does add to the meal. What’s Thanksgiving without gravy?!.
A small gravy tip: Use 3/4 cup chicken broth and 1/4 cup white wine in place of the 1 1/2 cups of water specified on the package. I also recommend adding about 1/4 teaspoon poultry seasoning to kick it up a bit.
Removing the netting and carve the Turkey Roast into 1/4 inch slices. This roast carves easily and beautifully. It’s tender and juicy. So tender it cuts with a fork. Honestly I didn’t even need a knife to cut my slices at the dinner table.
Place the sliced roast on a serving platter. I used a small 11 x 14 size platter I found while shopping a few years ago. It worked beautifully for this dish.
I sandwiched this succulent roast between stuffing on one side and roasted butternut squash with fresh apples and cranberries on the other. (I swear that roast actually grinned at me! It was in good company!) For convenience, I made the stuffing on the stovetop, but you could definitely make it from scratch.
This is the perfect Turkey Holiday Dinner for two!
As this dinner was cooking my husband said “It smells like Christmas in here!”. We made little pigs out of ourselves. I don’t know what more you could ask for, other than the fact that everything tastes amazing, which it does! It’s so good and perfect for a small gathering.
This simple dinner full of all the flavors of Fall and the Holidays only needs some dinner rolls. What’s a Thanksgiving meal without the dinner rolls? (Every child will tell you “nothing”!).
I recommend my wonderful “Homemade Pan dinner rolls” to go along with this meal. They can be made ahead of time and reheated making this an even easier Full Turkey Dinner option!.
Honestly what I L. O. V. E. about this meal is…you don’t feel like you’ve been drug through a knothole when the meal is over. It’s so simple to prepare.
I am so excited to share with you all the delectable and simple recipe for Roast Butternut and Apple Medley! It is the ideal rustic side dish to pair with this roast, and you will be in awe of it!
How to Debone a Turkey Breast | Gimme that Recipe!
FAQ
Do you take the netting off a Butterball turkey breast?
Do I leave the net on a turkey breast?
Do you have to remove anything from a turkey breast before cooking?
Do you remove string from turkey before cooking?
How to cook a turkey breast with netting?
To cook a turkey breast with netting, you will need the following ingredients: 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Rinse the turkey breast and pat it dry. 3. Rub the turkey breast with the olive oil, salt, pepper, oregano, thyme, and garlic powder. 4. Place the turkey breast on a roasting rack in a roasting pan. 5.
What happens if turkey breast is cooked without netting?
When turkey breast is cooked without netting, the meat can shrink and become misshapen. Netting helps to prevent this by holding the meat in place. Third, netting can help to reduce the amount of mess that is created when cooking turkey breast. When turkey breast is cooked without netting, the meat can release juices and fat during cooking.
Should netting be removed before slicing a Turkey?
Fresh turkeys are pretty soft so in order to get the meat to consolidate well the netting has to be pretty tight. It should not be a big deal to remove it although if it’s buried deep into the flesh you’ll probably lose a good bit of the skin. I have to respectfully disagree with everyone that told you take the netting off before slicing.
Why is my turkey breast netting soggy?
The netting can prevent the turkey breast from cooking evenly. The netting can trap moisture, which can lead to a soggy turkey breast. The netting can be difficult to remove after the turkey breast is cooked. How to remove the netting from a turkey breast? Preheat your oven to 350 degrees Fahrenheit.