Baked Turkey Breast Chinoise

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.

• Ready In: 2 hrs 15 mins
• Serves: 8-10

Ingredients

• 1  turkey breast, 4-6 pounds
• 1 -2  tablespoon butter, melted
• 3  garlic cloves, crushed
• 1  teaspoon salt
• 1⁄2 cup lemon juice
• 1⁄2 cup olive oil
• 1⁄4 cup soy sauce
• 1  tablespoon molasses
• 1  inch  piece  fresh gingerroot, peeled and sliced (may use 1 1/2 inch piece if you like ginger)

Directions

1. Rinse 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.
2. Combine 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.
3. Place 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.
4. Remove 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.
5. Place 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.
6. Let the turkey rest for at least 15 minutes before carving.