yep. NOT replacing tacos!!!!
Ingredients
- 1 bone-in turkey breast (5 to 6 pounds)
- 5 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 to 2 teaspoons pepper
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 medium onion, cut into wedges
- 1 celery rib, cut into 2-inch pieces
- 1/2 cup white wine or chicken broth
Directions
- Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey.
- Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish.
- Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.
Savory Turkey Breast: Omit the lemon juice, oil, pepper, rosemary, thyme and salt. Combine 1/4 cup softened butter, 2 teaspoons rubbed sage, 3 minced garlic cloves, 1 teaspoon each dried minced onion and thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Loosen the skin on the turkey breast as directed. Spread 2 tablespoons butter mixture under turkey skin; spread remaining mixture over skin. Proceed as directed.
Test Kitchen TipsIf your turkey breast isn’t quite thawed, be sure to allot for a longer cook-time to accommodate the colder bird.You can often use lemon and lime juice interchangeably in recipes to achieve a different flavor. To substitute orange, though, you’ll need to keep a little lemon or lime to spark up the flavor.Find more yummy turkey recipes here.
Nutrition Facts
5 ounce-weight: 285 calories, 11g fat (3g saturated fat), 102mg cholesterol, 241mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 40g protein. Diabetic Exchanges: 5 medium-fat meat.
Thar ya go!!!!
Richard Armitage's BBBWW 