After decades of roasting two turkeys for the big day, we look forward to an intimate Thanksgiving dinner. Four of us will enjoy roasted red chile turkey along with plenty of vegetable sides, fresh cranberry sauce and pumpkin tarts. We’ll treat ourselves to sparkling wine and a charcuterie board while the final preparations take place.
For the turkey, we could roast a small whole bird, especially since we enjoy leftovers. But really, everyone just craves moist breast meat. A bone-in, skin-on turkey breast yields plenty of flavorful, juicy meat.
Bone-in turkey breasts are sold as a full breast (two halves joined at the center breast bone), or split into two half breasts still on the bone. Boneless turkey breasts, or rolled and tied turkey breast roasts, usually feature just one half of the breast; these cook quicker than bone-in counterparts. Usually 1/2 pound of boneless turkey or 1 pound bone-in turkey per person proves adequate….