Garlic Rosemary Turkey Breast

1. 1

   Prepare your turkey breast, skin side up, in a large baking pan.

2. 2

   Cut 6-8 small slits in the skin, and insert the garlic.

3. 3

   Push them in a little so they are covered by the skin.

4. 4

   Squeeze one half to one whole lemon over the turkey breast, covering the skin with the juice.

5. 5

   Sprinkle generously with coarse salt and freshly ground pepper.

6. 6

   Sprinkle with the fresh sage and rosemary.

7. 7

   (If you adapt this to a whole bird, place the lemon inside the cavity of the turkey).

8. 8

   Bake in a preheated oven at 350 degrees F. for about 15-20 minutes per pound.

9. 9

   I am aiming for about 3 1/2 hours or so.

10. 10

    I will start checking the internal temperature after about 2 1/2 hours.

11. 11

    Let it cool for about 20 minutes before carving.

12. 12

    You can also try to find half of a turkey breast, for a smaller amount of meat.

13. 13

    I like the whole breast because it leaves me lots of leftover turkey for sandwiches and recipes, like chicken pot pie and soup using the turkey as a substitute.

* Per serving · 4 servings · Values may vary.

No additional tips available.