Amazing Easy Turkey Breast (for any time of year)

At Christmas Eve dinner, while discussing the next day and meal plans, we all realize that we are serving ham, and several of our guest are Jewish and possibly Kosher as well. !!! So I volunteered to make a couple of turkey breasts (not a full turkey as it would take too long to cook.) I bought the breast that night, and in the morning found this recipe and whipped it up. All I can say is AMAZING!

This turkey was so good and easy. I left it to marinate on the kitchen counter for an hour and that was enough to get all the flavors into the middle of the turkey breast. (For those who like to marinate in the fridge, I'd say let it marinate longer, and definitely let your breast come to room temp before cooking. This should be law with all roasting, but especially poultry....no one wants a dry bird.)

Also, I made the sauce, but found the bird so flavorful that it didn't really need it. Maybe a touch on the side, but if you slather in sauce, you lose all the wonderful turkey flavor. :) Enjoy!

Vera's Roast Turkey Breast With Garlic and Thyme

Recipe #258098 (from recipezaar.com)

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.

by karen in tbay

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4

servings

1¼ hours 15 min prep

Change to: servings US Metric

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

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• Turkey Breasts Main Dish
  
  
  

1. Trim turkey breast of any fat.
2. In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
3. Marinate in the refrigerator from 1 hour to 12 hours.
4. Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
5. 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.
6. 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.
7. Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.