Recipe by Gloria 15x
What do do with that turkey breast? This is moist and flavorful.
Top Review by Debber
We LOVED this...and it was SO moist--bordering on unreal! Yummy. Happy to report that all five of us gave this five-stars which by MY math calculations would be the equivalent of 25 stars! Whooeee! Okay, I pressed the garlic, used dry rosemary (lots more than 1/2 tsp), and kept everything else the same....slathered the whole goopy mess on the breast and popped it in the oven. Then basted every *10* minutes....after about an hour I inserted my meat thermometer...and it registered just over 150 degrees. Pulled it out and let rest for about 10 minutes. The meat is still a bit pink in the innermost parts, but oh-so-tender and juicy. We used half the breast for supper and served the drippings with it--yummy-ola! The remainder I chilled and just finished slicing for sandwiches---even COLD this meat looks juicy and delectable. Okay--enough gushing now. Lovely recipe, my daughter (11 yo) just told me we should use ONLY this recipe for Thanksgiving next year! That's pretty high praise! Thanks Gloria for an EXCELLENTLY outstanding recipe. KEEPER!!!!
- 1 (3 lb) skinless turkey breast, bone in
- 2 garlic cloves, cut into slivers
- 1⁄2 teaspoon dried rosemary
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Make small slits in top of the turkey breast and insert garlic slivers and rosemary.
- If you don't have fresh rosemary, add dried to the honey mixture.
- Combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast.
- Sprinkle with salt. Place in baking dish, meaty side up.
- Roast at 350 degrees for 45 to 60 minutes, depending on size of breast.
- Baste every 10 to 15 minutes until done.
- To carve, slice meat diagonally.