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!