We don’t usually cook a whole turkey anymore. None of us who generally eat Thanksgiving dinner together care too much for dark turkey meat.The killer $.79 a pound price isn’t so great with all the leftovers that get tossed.
This has been the way I’ve cooked turkey the past couple of times I made it and it has been a hit. A nice change from the standard salt and pepper turkey but still goes well with the traditional side dishes.
Herb and Lemon Pepper Roasted Turkey Breast
Ingredients:
- 1 turkey breast, totally thawed if frozen. I used a boneless turkey breast from Aldi’s this time. Last year it was bone in.
- 4 tablespoons unsalted butter, softened
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 2 teaspoons dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup chicken broth
Directions:
Preheat oven to 325 degrees.
Mix together the butter, oil, and seasonings. Loosen skin from the breast and spread half of the butter mixture over the meat. Spread the other half over the skin. Place breast on a rack in your roasting pan. Pour chicken broth in the bottom of pan.
Roast for 1 1/2 to 2 1/4 hours for a 3 1/2 to 5 pound breast and for 2 1/4 to 2 3/4 hours for a 5 1/2 to 9 pound turkey breast or until a thermometer placed in the thickest part of the meat reaches 170 degrees. Rest ten minutes before carving.
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That looks and sounds delicious! I’m not cooking this year, but I will definately consider it next year.
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