Roasted Turkey Breast is a frequent meal around my house. Those half-breasts are often on sale at the local grocery store, and feed two nicely with some sandwich slices left over for taking to work for lunch the next day. It needs to have some stronger seasoning so it doesn’t taste the same as the Thanksgiving meal. One way I do that is with Roasted Garlic.
For this meal, put 2 tablespoons of real, unsalted butter and 1 tablespoon roasted garlic in a small bowl. You can use a little more or less to taste.
Mix well and set aside.
I like to brine the turkey breast for about an hour. It put moisture in the meat and draws out any blood that might be left. Start with a large bowl and about a tablespoon of salt.
Add cold water and mix a bit to dissolve the salt. Then add the turkey breast and more cold water to cover the breast.
Cover with wax paper or plastic wrap, and let sit for about an hour. It is safe for an hour on the countertop, any longer should be done in the refrigerator.
Take the turkey out of the brine, pat dry. Then, spread the roasted garlic butter over the raw turkey breast in an even layer, tucking some under the skin.
Sprinkle with lemon pepper seasoning.
Bake at 350 degrees until done, about 15 minutes per pound, or until a thermometer registers 160 degrees in the thickest part of the breast.
Let it rest, covered with aluminum foil, for at least 10 minutes to reabsorb the juices into the meat. The temperature will continue to rise to 165-170.
Serve lovely thick slices of moist, juicy, tender turkey with a wonderfully light touch of garlic. Heavenly!
Yum! I’ll serve a fresh stacked tomato salad with goat cheese and balsamic vinaigrette with the turkey, and Parsley New Potatoes – recipe coming soon!
Anybody hungry?
From My Carolina Home 
Your turkey looks delicious and I imagine it smells delightful also. Having the turkey breast a couple of times a year is a habit of ours also, every so often after the holidays whole turkeys are perfect for fixing and then separating into individual meal portions and eating throughout the year. It is much less expensive to do this than to purchase sliced turkey for sandwiches. Although we are both very fond of garlic butter, I do not believe we have ever roasted it and basted our turkey, yet it sounds scrumptious, so we will be giving it a try. Thanks for sharing and have a wonderful creative da;y!
Looks delicious – I can practically smell that garlic wafting thru the house!!
Yum! We must try that.
What time is dinner? Maybe if I hurry I can get there on time! Turkey breast looks great! I will have to try that.
The photos are worthy of a food magazine! We also have the half turkey breast as a dinner protein reasonably often, as it is readily available in the local market. Love the garlic/butter and lemon idea, will have to try that. We also have non-thanksgiving veggies to avoid the holiday vibe, too.
Well it’s a good thing I read this after supper or supper would have tasted down right boring after this tantalizing meal ♥ We love turkey breast here too. Haven;t had one in a nit so bet you can’t guess what we’ll be eating this week 🙂