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Ellie's Lemon-garlic Roast Turkey Breast + Roasted Rosemary Potatoes and Roasted Brussels Sprouts

The whole meal makes 8 Servings
4¼-inch slices turkey, 2 tablespoons sauce, ¾ cup potatoes, and ¾ cup brussels sprouts

Lemon-garlic Roast Turkey Breast

Fresh roasted turkey breast isn't something you think of making regularly, but it should be! It couldn't be simpler to cook and it gives enough juicy lean meat to feed a crowd or have fabulous leftovers for sandwiches and other dishes the next few days. - Ellie 

1 tablespoon olive oil
2 tablespoons finely chopped
2 teaspoons finely grated lemon zest
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 whole bone-in turkey breast, skin removed (about 6 pounds)
2 cups low-sodium chicken broth
4 small cloves garlic, peeled
3 tablespoons fresh lemon juice

Preheat the oven to 375 degrees F.

In a small bowl, combine the oil, rosemary, lemon zest, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper. Place the turkey into a medium-sized flame-proof roasting pan, breast side up, and rub the rosemary-lemon mixture onto the breast. Pour 1 cup of the broth into the dish and add the garlic and half of the lemon juice.

Roast, uncovered, until the juices run clear when pierced, and a mean thermometer registers 165 degrees F, 1 to 1¼ hours. Transfer the turkey breast to a carving board and allow it to rest for 10 minutes before carving.

While the turkey is resting, place the pan directly on top of the stove. And the remaining 1 cup of broth and cook over high heat until it comes to a boil, scraping up any browned bits and allowing them to dissolve in the broth and mashing the garlic cloves into the broth. Cook over high heat until the broth is reduced by roughly half, about 6 minutes. Stir in the remaining lemon juice and remaining ¼ teaspoon each of salt and pepper.

Carve the turkey and serve topped with the pan sauce. Serve along side potatoes and brussels sprouts.

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