I was looking for something different for the holidays, when a friend suggested turkey breast. Turkey breast is easy to slice and serve, and leftovers can be stored in small containers for quick leftovers. It tends to dry out, so be careful not to overcook.
To keep the turkey moist, I slathered it with a mixture of herbs, oil and lemon juice. Easy, elegant, and tasty.
Easy and Elegant Herbed Turkey Breast
Recipe Type: Main Course
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
- One whole turkey breast
- Mix of herbs: Basil, parsley, dill. About ten sprigs of each.
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Chop the herbs finely with a sharp knife or food processor.
- Mix herbs with oil and lemon juice.
- Using your hands, coat the breast completely.
- Bake at 180 C. (350 F.) until completely cooked, for about 60 minutes. It should reach an internal temperature of 75 C. (165 F.)
- Serving size: It depends on the weight of the raw turkey. My mother’s rule was 1/3 of a pound, or about 150 grams, per person.
We’re getting a fresh heritage bird tomorrow – yea! Not having dinner until Friday or Saturday. I was considering brining the turkey. Do you think that would work well with this glaze?
Sorry I missed this comment. I think it would be fine. I use kosher turkey, which is the equivalent of brined.
When cooking the turkey breast in the oven do you cover it or leave it uncovered?
Thank You
I just made it again, and put some foil on the edges to keep them from getting too brown.