Lately I have been “living” in the beautiful new cookbook, A Kitchen In France, written by Mimi Thorisson.
The recipes sound delicious and fresh and the photography of her farmhouse and the French countryside are just breathtaking. I’m learning that in French cooking, many fresh herbs and ingredients are used. Each recipe looks hearty and healthy. In France the Butcher and the Fishmonger are held in high regard, as they use their artistry to prepare items to be roasted, and sautéed.

Mimi prepares a whole roasted chicken with creme fresh and herbs…it looks absolutely delicious!

Here in the States, with Thanksgiving on its way, many of us will be preparing a fresh turkey.  For those who have never roasted an entire bird, it can sound overwhelming.

If roasting the whole bird makes you a little nervous, you could start by roasting this Herb Crusted Boneless Turkey Breast inspired by Mimi’s french roasted chicken. By starting with a turkey breast you will get the hang of  your oven’s temperature, and figure out  how to rely on the meat thermometer to test doneness. It’s easy to prepare, cook and carve, from start to finish!

This turkey breast could also be served alongside the whole turkey if you are having a large crowd that enjoys light meat.

Click through the gallery to see step by step directions. The entire list of ingredients and full recipe are listed below.

Ask The Butcher for :

A 4-5 lb Boneless Turkey Breast

You will also need:
1 1/2 cups sour cream (or creme fresh if you can find it!)
One nice large shallot- sliced thin
Six cloves of garlic; finely diced
One large handful of fresh parsley;chopped
Four sprigs of fresh thyme- (leaves removed from stems and chopped)
Freshly ground salt and pepper
Chicken stock or water for bottom of roasting pan

Pre-heat your oven to 375 degrees fahrenheit.
You will need a good quality roasting pan.

In a small bowl, combine a cup and a half of sour cream with sliced shallots, diced garlic, and chopped herbs.

Coat the entire turkey breast with the herb sour cream mixture. Season the breast well with fresh ground salt and pepper. Sprinkle a small amount of water or chicken stock in the bottom of the roasting pan.

Roast, uncovered at 375 degrees for about two hours. Use a meat thermometer checking the temperature of the breast at an hour and a half. Some ovens run hotter than others and therefore cook quicker. Remove the turkey breast from the oven when the temp hits 160 degrees. Let it sit, covered loosely with foil, for ten minutes. During this time the juices will redistribute through the breast and the temperature should rise to 165 degrees.

Using a large cutting board and an electric knife will make for easy carving. Remove all of the strings from the turkey breast and section right down the center. Place each half , cut side down, on the cutting board and slice into even pieces.

Serve alongside your favorite side dish or over a beautiful salad! Simple and delicious… It doesn’t even need a gravy!