Thanksgiving is a time to gather with loved ones and celebrate with delicious, hearty meals that bring comfort and joy.
There’s something timeless about cooking in a cast iron skillet – the even heat distribution and the rich, flavorful results it produces make it a favorite for many traditional dishes.
In this recipe, we’ll explore a classic Thanksgiving dish cooked to perfection in a cast iron skillet.
Not only will it make your holiday meal memorable, but it will also infuse your home with the mouthwatering aromas of the season.
Ingredients
- 1 whole turkey breast (4-5 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 2 cups chicken broth
- 1 cup white wine (optional)
- 1 lemon, sliced
- 2 large carrots, cut into chunks
- 2 large potatoes, cut into chunks
- 1 large onion, cut into chunks
Instructions
Preparing the Turkey Breast
Preheat your oven to 375°F (190°C).
Pat the turkey breast dry with paper towels and rub it all over with olive oil.
In a small bowl, mix together the minced garlic, rosemary, thyme, sage, salt, and pepper.
Rub this herb mixture evenly over the turkey breast, ensuring it is well-coated.
Searing the Turkey Breast
Heat a large cast iron skillet over medium-high heat.
Once hot, place the turkey breast in the skillet, skin-side down, and sear for about 5 minutes until the skin is golden brown.
Flip the turkey breast and sear the other side for an additional 5 minutes.
Adding Vegetables and Broth
Remove the turkey breast from the skillet and set aside.
Add the carrots, potatoes, and onion to the skillet, spreading them out evenly.
Pour in the chicken broth and white wine, if using.
Place the turkey breast on top of the vegetables, skin-side up.
Add the lemon slices around the turkey.
Roasting the Turkey Breast
Transfer the skillet to the preheated oven.
Roast for about 1.5 to 2 hours, or until the internal temperature of the turkey breast reaches 165°F (74°C).
Baste the turkey with the pan juices every 30 minutes to keep it moist and flavorful.
Serving
Once the turkey breast is cooked through, remove the skillet from the oven and let it rest for 10 minutes before carving.
Serve the turkey slices with the roasted vegetables and pan juices.
Nutritional Facts
Each serving (based on 8 servings) provides approximately:
- Calories: 350
- Protein: 45g
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 2g
- Sodium: 550mg
FAQ
What can I substitute for turkey breast?
You can substitute chicken breasts or a small whole chicken. Adjust cooking times accordingly to ensure the meat reaches an internal temperature of 165°F (74°C).
Can I make this recipe without a cast iron skillet?
Yes, you can use a heavy-duty oven-safe skillet or a roasting pan. However, cast iron provides even heat distribution and better searing.
How do I store leftovers?
Store leftover turkey and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add other root vegetables such as parsnips, turnips, or sweet potatoes for added variety and flavor.
What wine pairs well with this dish?
A dry white wine such as Chardonnay or Sauvignon Blanc pairs beautifully with the herb-roasted turkey breast and vegetables.
Enjoy this Thanksgiving tradition with the rustic charm and delicious flavors of a cast iron-cooked meal. Happy holidays!