This picture might not show it...but this was a 3 lb. turkey breast...it was huge!
At our local grocery store they had on sale previously frozen organic turkey breasts. This dinner was a myriad of flavors. What a great treat to have a little turkey, instead of a whole bird! And the leftover turkey will be wonderful on sandwiches the next day. This was was really tasty, and using a simple marinade made it all the better. Happy Easter Everyone! Recipe below, but in the meantime:
UPDATE: Katie from Thyme for Cooking, tagged me for an Easter menu. I love Katie's cooking. Love, love it, seriously, all of her dishes look mouth watering good - check out her site - you will not be disappointed! So here it is - my previously posted side dishes, followed by the Marinated Turkey Breast, then dessert:
Roasted Rosemary Potatoes and Yams:
And Asian Inspired Sauted Kale:
1 large organic turkey breast, about 3 lbs.
juice of half of a lemon
1 minced garlic clove
2-3 tblsp. Olive oil
3 springs of thyme – leaves removed
1 rounded tsp. Dried sage
salt and pepper to taste
½ glass of white wine
1 – 2 Tblsp. Butter
Begin by mixing, the minced garlic clove, olive oil, lemon juice, thyme, sage salt and pepper into a bowl, whisking well to combine.
Rinse the turkey breast and pat dry with paper towel. Place into a baking dish, and slather on the marinade, turning the breast to coat well. Marinate in the fridge for 2 – 2 ½ hours before baking.
Preheat oven….between 325-350 degrees….my oven is strange…so that is where I go. Place the marinated turkey breast into a roasting pan, and drizzle the rest of the marinade on top of the breast….skin side up. Bake about 1 1/2 hours, or until a thermometer inserted shows 170-180 degrees temperature. Remove from oven, place on a platter, covered in foil to rest.
Meanwhile, heat the drippings on a low simmer. Once simmering, add in the ½ glass of white wine…..simmer on low 3-5 minutes. When reduced, add in the butter, slowly stirring to slightly thicken. Slice the turkey breast, and then pour on the reduced sauce. We had this with Roasted Rosemary Garlic Yams and Potatoes, and my Asian Inspired Kale dish.
All of these flavors worked beautifully together to create a wonderful dinner for those special occasions, or just when you have a “hankering” for roasted turkey.
Then for dessert - at this time of year who could resist - Rhubarb compote Dessert:
Enjoy everyone! 🙂