1 turkey breast
1 onion
2 ribs of celery cut
1 tsp. minced Garlic
Fresh Rosemary about 4 sprigs
Juice of 1 lemon
1/ tsp. lemon zest
Juice of 1 lemon
1/ tsp. lemon zest
2 tsp. Salt
1 tsp. Paprika
1 tsp. Black Pepper
1/2 tsp. dried Sage
1/2 tsp. dried Thyme
1/2 tsp. dried Mustard
1 Tbs. Rosemary chopped
1 Tbs. Rosemary chopped
2 TBS. Extra Virgin Olive Oil I use OlioCarli made in Italy
1 stick Butter Softened
1 cup dry white wine OR a great muscadine grape juice (I used "Hyman Vineyards Southern Sunshine Carolina Muscadine Juice" here)
Instructions:
Preheat oven to 325 degrees
Estimate the time to cook for the weight of your turkey.
Know the weight for cooking time, mine weighs 8 lbs. It should be done in 3 1/4 hrs or a little before. I will check in 3 hrs with an instant read thermometer, You will want the temperature to be 165 degrees.
Thaw, rinse, and pat dry your turkey breast. Turn over and to inside salt and pepper, add onion, 1 Tbs. of the softened butter, celery push to fit, sprig of rosemary push in to hold.
Turn over skin side up and place a pat of butter and celery inside neck cavity. Pull skin over and pin to breast with a strong toothpick to hold.
Take the remaining softened butter place in small bowl. Add the following to the bowl:
garlic, 1-2 Tbs. chopped fresh rosemary, paprika, salt, pepper, sage, thyme, dried mustard, olive oil, 1/2 tsp. lemon zest and the juice of 1 lemon. Mix Well
Use approximately half of the butter mixture to coat the turkey breast.
Place turkey breast in a shallow baking pan with rack. Pour wine or juice in the bottom of the pan.
Bake for half of the baking time, check and turn pan around in oven baste with remaining mixture and bake the remaining time.
Tips for more flavorful turkey: Buy a good turkey breast. I can tell you that this one is absolutely delicious! It is a Jennie O Turkey Breast. Thaw slowly in the refrigerator, it will be alright to leave in the fridge a day longer after thawing. Roast at the 325 degrees and only do so until meat thermometer inserted into the thickest part and not touching bone registers 165 degrees. Remove from oven, tent and leave on counter for 20 minutes before slicing.
I have to say that this was the most delicious turkey breast I've had in years. I love the herbs and the White Muscadine Juice made it the juiciest ever! The juice taste so very delicious also and is sugar free. It is naturally sweet. Would you like a turkey sandwich?
Never Miss a Recipe
Connect with me on Social Media below:
All Recipes Shared Here Are For Personal Use Only. It is Prohibited to Use Any Recipe For Any Publication Without Written Consent From : Dolly is Cooking http://www.dollyiscooking.com/