The MOM 100 Blog
I got a little touch of Thanksigiving fever just now, and because I am not making the turkey this year, I felt compelled to make a pre-Thasgiving bird. But not the whole bird, just the breast, which seemed a bit more manageable and less insane than roasting a whole bird just days before Thanksgiving. I’m also developing a recipe for brussels sprouts for Sam’s Club. So, tonight, we’ll be having a weird dry run for Thanksgiving while everyone watches the Patriots game.
1 6-pound pound turkey breast
Zest from one lemon
2 cloves garlic
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried thyme
- Preheat the oven to 350° F. Rinse and dry the turkey breast. Oil a roasting pan.
- In a small food processor, combine the lemon zest, shallot, garlic, olive oil, salt, pepper and thyme. Blend until it becomes a paste.
- Loosen the skin from the turkey breast, and using your hand rub the paste over and under the skin, covering the breast completely.
- Place the turkey breast in the roasting pan and roast for about 2 1/2 hours until nicely browned, and a meat thermometer shows an internal temperature of 160° F. Let sit for 15 minutes for the juices to redistribute, and for the internal temperature to continue to rise to 165°F before slicing.