Title: Honey-Lemon Baked Turkey Breast with Fresh Herbs
Categories: Turkey
Yield: 8 Servings
| 1 | | Bone-in whole turkey breast |
| | | Skin on (small 10 to 12 lb |
| | | Whole turkey can be used) |
| 1 | c | Soy sauce |
| 1/2 | c | Honey |
| 3 | | Lemons, juiced (save rind) |
| 3 | | Sprigs each fresh rosemary, |
| | | Thyme and parsley |
| | | Salt and pepper to taste |
| 1 | c | Dry white wine |
Remove any giblets from turkey and save for another use or discard. Wash
the breast in cold water and pat dry. Place turkey breast side up on a rack
in roasting pan. Salt and pepper the inside cavity only and insert the
fresh herbs and the lemon rinds. Mix together soy sauce, lemon juice and
honey and pour over turkey. Cover the turkey with a lid or heavy foil,
sealing the pan, and bake at 325 to 350 degrees for one hour. Remove the
cover and continue to bake at 325 degrees, basting every half hour, until
the meat thermometer reads 170 degrees when placed in thickest part of the
meat. Cooking time is about 20 minutes per pound of weight. If the juices
in the bottom of the pan begin to dry, add a cup of water or wine to keep
the juices moist. Add as needed. Let the finished breast rest out of the
oven for 5 to 10 minutes before slicing or refrigerate until ready to use.
Pour off cooking juices. Place in a pan, adding water if necessary to
desired consistency, and heat. Serve over turkey.