Do you think turkey is JUST for Thanksgiving??? Well…nope ~ such a wonderful dinner to serve and IF you’re lucky enough to have left overs, your lunches will be AWESOME during the week! Thank you Clean Eating Magazine for such an awesome recipe! 🙂
Herb-Roasted Turkey Breast
To ensure that your herb-infused turkey breast is impossibly moist – but still low in fat – leave the skin on during cooking to seal in the juices and discard prior to eating.
Hands-on time: 20 minutes
Total time: 1 hour, 30 minutes
1 split bone-in, skin-on turkey breast (about 2 1/2 lb)
2 tbsp olive oil
2 tsp fresh lemon juice
1 tsp lemon zest
1 tsp minced fresh rosemary leaves
1 tsp minced fresh sage leaves
2 tsp minced fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper
Preheat oven to 425°F. Place turkey breast, skin-side-up, on a rack in a roasting pan.
In a small bowl, whisk together oil, lemon juice and zest, herbs, salt and pepper. Using your fingers, gently loosen skin from turkey breast meat without removing it completely. Rub herb-oil mixture under skin and all over turkey breast meat (including underneath breast as well).
Roast, skin side-up, for 50 to 60 minutes or until an instant-read thermometer reads 165°F when inserted into thickest part of breast (test in a few places to make sure).
Cover turkey with foil and let rest at room temperature for 15 minutes. Remove and discard skin, then cut turkey breast from bone. Slice meat and serve.