Ingredients

1 whole turkey breast (about 5 pounds)
2 sprigs sage
2 sprigs rosemary
2 sprigs oregano
2 sprigs thyme
2 sprigs basil
6 sprigs fresh parsley
1 lemon
cornstarch

Directions

1. Preheat oven to 325 degrees F. Loosen skin on both sides of turkey breast, being careful not to tear. Leave skin connected at breastbone. Divide sprigs of herbs and parsley into two equal-size bundles. Stuff each herb/parsley bundle under loosened skin half.
2. With fork, deeply pierce lemon several times and place in breast cavity. In 11 x 9 x 1-inch roasting pan, place breast skin side down on meat rack. Bake until breast meat reaches 170 to 175 degrees F. on meat thermometer. Allow to stand 10 minutes before carving.
3. In a large measuring cup, drain liquid from pan. Set aside to allow fat to rise to top. Skim off fat and discard. Add squeezed juice from cooked lemon to defatted pan juices. For every cup of juices, dissolve 1 tablespoon cornstarch in 1/4 cup cold water. Stir into juices; bring to boil and cook 1 minute or until thickened. To serve, spoon gravy over sliced turkey.

If you don't have fresh herbs, substitute 1/4 teaspoon dried for each herb.

If you don't have fresh herbs, substitute 1/4 teaspoon dried for each herb.

Lemon-Herb Turkey Breast
Categories :
Tags :