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.
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.
I used a bone-in turkey half-breast. Didn't have any drippings to speak of, so can't rate the sauce. But the meat was moist and flavorful. Very nice.