Herbes de Provence is a commercially packaged blend of spices that was created around 1970. One would think as I did that this spice blend originated in the Provencal region of France when in fact it did not. Typically the mixtures combine savory, fennel, basil, thyme and lavender leaves as well as garlic and sea salt. Provencal cuisine uses a mixture of herbs and spices but it is not a blended and standard list of spices. I do love the flavor of this spice and have used it in roasting a chicken and decided to give it a go with Turkey. Both poultry items, right?
For the butter mixture:
- 6 tbsp. softened butter
- 1 tbsp. + 1 tsp. herbes de Provence
Our turkey was a large turkey breast weighing in at 7 lbs. That's a lot of turkey for two people and my guess is that this meaty bird could have fed 8-10 people.
To the bottom of the roasting pan I added about 1/3 of a can of turkey broth. (You could use chicken broth if that is all you have.) The turkey goes into a 350° oven, covered with aluminum foil. For this size breast I cooked it 2 hours covered.
After 2 hours I removed the foil, added in a teaspoon of Gravy Master and did the first baste. The rest of the can of broth goes in the pan. Twenty-five minutes later did a second baste and 15 minutes after that pulled it out of the oven and basted one more time and kept it out of the oven to rest while the vegetables were cooking.
- 2 cans turkey broth (total)
We always love carrots and mashed potatoes with turkey. It's just something that stems from our childhood and the flavors are great. You can make any vegetable to go along side. If I were making this for more people I probably would have gone all out and made a dressing for a side.
The cost for this meal came to $25.68. Serves 8 people at $3.21 per person, ten people $2.56 per person.