2 hrs 15 mins
The bulk of the time spent with this recipe is marinating and cooking, very little active time involved.A slightly different take on a baked turkey breast. Adapted from Vermont Kitchens Revisited cookbook. Marinating time is not included in the prep and cooking times.
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- 1Rinse the turkey breast with cold water; pat dry. Combine the butter, garlic, and salt; stir well. Brush the butter mixture over the turkey breast and set aside.
- 2Combine the lemon juice and the remaining ingredients in the container of an electric blender or food processor to make the marinade, and process until smooth.
- 3Place the turkey breast in a large zip-top heavy-duty plastic bag. Pour the marinade mixture over the turkey. Seal the bag securely and place the turkey in a large bowl; marinate in the refrigerator for 8 hours, turning occasionally.
- 4Remove the turkey from the marinade, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Split the marinade in half. Use half to baste the turkey and half to serve with the turkey. Keep the halves separate so you don't serve contaminated sauce.
- 5Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch bone. Bake at 350 degrees for 2 hours or until the meat thermometer registers 170 degrees. Baste the turkey occasionally with half the marinade.
- 6Let the turkey rest for at least 15 minutes before carving.
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Nutritional Facts for Baked Turkey Breast Chinoise
Serving Size: 1 (148 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 371.9
- Calories from Fat 224
- Total Fat 24.9 g
- Saturated Fat 5.4 g
- Cholesterol 95.7 mg
- Sodium 891.1 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.1 g
- Sugars 1.9 g
- Protein 32.0 g
The following items or measurements are not included: