What a weird day! It’s snowing outside and is cold enough to be December. Christopher was craving a turkey dinner so we did an early Thanksgiving, which shouldn’t be until November. But, no! It’s the middle of October! I’m SO not ready for snow yet.
Anyway, onto the food. Like I said, Christopher was craving a turkey dinner and there’s no way I’m going to make a whole bird just for the two of us (and the occasional scrap I give to the kitties), so I decided to get a bone-in turkey breast. It cooked in under an hour and was delicious on this cold night. The hint of lemon in the meat was lovely.
1 Bone-in Turkey Breast (2-4lbs.)
Juice of 1 lemon
2 Cloves Garlic, pressed
1/2t. Italian Seasoning
1/4t. Poultry Seasoning
1T. Olive Oil
Preheat oven to 425 degrees.
Gently pull the skin away from the outside of the bird but do not remove completely.
Mix lemon juice, garlic, Italian seasoning, poultry seasoning and olive oil in a small bowl. Rub generously all over the bird, making sure to get plenty in the cavity you’ve just made between the skin and meat.
Roast in the oven for approximately 45 minutes, or until the internal temperature of the breast reaches 155 degrees.
Remove from oven and cover with foil to rest for 5-10 minutes.
Carve and serve.
Husband Rating – 4.5 out of 5 – “This really hit the spot.”