Simple Lemon-Garlic Roasted Turkey BreastPrint
10 to 14 servings
I got a little touch of Thanksgiving fever just now, and because I am not making the turkey this year, I felt compelled to make a pre-Thanksgiving bird. But not the whole bird, just the breast, which seemed a bit more manageable and less insane than roasting a whole bird just days before Thanksgiving. I’m also developing a recipe for brussels sprouts for Sam’s Club. So, tonight, we’ll be having a weird dry run for Thanksgiving while everyone watches the Patriots game.
- 1 6-pound pound turkey breast
- Zest from one lemon
- 1 shallot
- 2 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 1 teaspoons kosher salt
- 1/2 teaspoons freshly ground pepper
- 1 teaspoons dried thyme
1. Preheat the oven to 350° F. Rinse and dry the turkey breast. Oil a roasting pan.
2. In a small food processor, combine the lemon zest, shallot, garlic, olive oil, salt, pepper and thyme. Blend until it becomes a paste.
3. Loosen the skin from the turkey breast, and using your hand rub the paste over and under the skin, covering the breast completely.
4. Place the turkey breast in the roasting pan and roast for about 2 1/2 hours until nicely browned, and a meat thermometer shows an internal temperature of 160° F. Let sit for 15 minutes for the juices to redistribute, and for the internal temperature to continue to rise to 165°F before slicing.