Prep 15 mins
Cook 50 mins
I received this recipe from my co-worker and we really enjoyed it this Thanksgiving. Her copy looks like it may have come from Quick Cuisine - Winter 2001.
- 2 lbs boneless turkey breast
- 3 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon grated lemon peel
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons lemon juice
- 1 tablespoon butter
- Trim turkey breast of any fat.
- In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
- Marinate in the refrigerator from 1 hour to 12 hours.
- Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
- Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
- Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter.
- Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.
This was excellent, loved the garlic taste, it was in the inside and golden on the outside. My family was very pleased
I didn't plan ahead and so the turkey breast only marinated for about half an hour. Regardless, the flavor was superb! I made the sauce but didn't use it on my portion; I didn't miss it at all. The breast was very tender and juicy, and the flavor was delicate but balanced. I don't buy whole turkey breast very often, but this will be my go-to recipe when I do!
I used 2 whole chickens instead of a turkey and it was really good but VERY lemony. If you like lemon its great but it was almost too much.