LEMON-HERB TURKEY BREAST
Source of Recipe
November 2006 issue of Country Extra
Recipe Introduction
I made this for Thanksgiving but prefer turkey in the traditionaly way. But this would be good for other times. Thought it was a bit salty and perhaps it might be better with the soy diluted (maybe half soy sauce a little water or even teriyaki sauce) I cooked it breast side down and it was so juicy.
List of Ingredients
LEMON-HERB TURKEY ROAST
1 cup lemon juice
1/2 cup olive oil
1/4 cup soy sauce
1/2 cup packed fresh parsley sprigs
4 green onions, chopped
2 garlic cloves, peeled
1/2 teaspoon EACH dried oregano and sage leaves
1/2 teaspoon salt (will leave out next time)
1/2 teaspoon pepper
1 bone in turkey breast (6 to 7 pounds)
In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2 gallon resealable plastic bag (I double bagged it). Seal bag and turn to coat. (I turned it several times); refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting.
Line the bottom of a large shallow roasting pan with foil Drain and discard marinade; place turkey on a rack in prepared pan. Bake uncovered at 325 for 2 to 2 1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. Yield: 12-14 servings Not really it'll go faster then that.
Recipe
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