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April 11, 2007
Roast Turkey Breast
Jamison and Alexis love roasted turkey. I make it a lot around here and though I didn't actually eat any of it this time, I can vouch from the past that it's delicious! This turkey was for Easter dinner and this time I got only the breast section and roasted it, instead of an entire turkey since Jamison isn't a fan of the dark meat and I wasn't going to eat any of it or make broth. When Thanksgiving rolls around we'll talk about brining the turkey and actually making broth, but until then, here's a Semi-Recipe that turns out perfectly every time!
What You'll Need:
A turkey breast section or a small whole turkey(This has two breasts still attached to the bone section)
An onion cut into quarters (No need to peel it or anything)
1 lemon cut in half
Extra virgin olive oil
Thyme sprigs
Rosemary sprigs
Sea salt
Black Pepper
Preheat oven to 350 F.
Rinse the turkey and place it into a baking dish. Sprinkle the cavity of the bird with sea salt and pepper. Stuff with onion. lemon and herbs. Sprinkle the outside of the turkey with olive oil until coated. Sprinkle with sea salt, chopped rosemary and black pepper. Bake until breast reaches 170 F. (About.com has a nice chart of approximate cooking times per pound. Be sure to check the temperature to be sure though! If the turkey starts getting too brown for your liking, but hasn't reached the magic number, then cover it loosely with foil to keep it from browning any further.) Remove the turkey from the oven and let it stand for at least 20 minutes before cutting to let the juices settle and then slice and serve.
Posted by Dianne at April 11, 2007 2:26 PM
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