Here’s a great Sunday to Monday project. Put the turkey up in the refrigerator with herbs from 6 hours to overnight, then roast on a bed of cabbage, apple and cranberry. You’re good to go for at least three meals. I don’t even bother with shredding cabbage, I just buy a package of red cabbage shredded for slaw. Now it’s Thanksgiving every week.
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh sage leaves
- 1/2 cup fresh rosemary leaves
- 1/2 cup fresh thyme leaves
- 1 head garlic, peeled and smashed
- 1 4-6 pound turkey breast, preferably organic or free-range
- Sea salt and cracked black pepper to taste
- 1 large onion, sliced into thin rings
- 4 cups shredded red cabbage
- 1 apple, cored and cut into thin rings
- 1 cup dried cranberries
- 2 cups organic chicken broth
- 2 tablespoons butter
Process herbs and garlic in food processor until finely minced.
Rinse turkey breast inside and out with cold water; pat dry with paper towels. Place turkey in large nonreactive bowl or oversized ziplock bag. Loosen the skin from the breast by gently inserting fingers between skin and meat. Sprinkle sea salt and cracked pepper under and over skin. Then spread garlic-herb rub under the skin and breast and gently press skin to adhere. Seal and refrigerate 6 hours or overnight.
Let turkey breast stand at room temperature 1 hour before roasting. Set oven rack at the lowest position and preheat oven to 325°F. Line the roasting pan with aluminum foil. Spread sliced onions on the bottom. Add shredded cabbage, apple, cranberries and broth. Set the turkey directly on bed of vegetables and cranberries. Brush the turkey with butter and carefully transfer to the pan. Brush one side of double-folded sheet of aluminum foil with butter and tent, greased side down, over turkey breast.
Roast 45 minutes. Remove foil from on top of the turkey and turn the pan around. Roast until instant read thermometer inserted in thickest part registers 160°F and juices run clear, about 1 hour more. Transfer turkey to a cutting board and rest it. Arrange vegetables and fruits on a serving platter. Top with turkey and serve. Carve at the table.