Roast Breast of Turkey

Serves

Roasting a turkey breast is even easier than roasting a chicken, and the leftovers make terrific weeknight meals.

	1	whole (double) turkey breast (4½ to 5 pounds)
	¼	cup fresh lemon juice
	½	cup olive oil
	~	Salt and freshly ground pepper to taste
	3	sprigs fresh rosemary (each about 3 inches long), minced leaves only
	3	sprigs fresh thyme, minced leaves only

Preheat the oven to 375°F. Trim any visible fat from the turkey breast and discard the neck if included. Pat the turkey breast dry with paper towels. Line a roasting pan with aluminum foil for easy cleanup, or use a nonstick pan. Place a roasting rack in the pan and set the turkey breast on the rack.
In a 2-cup glass measure, thoroughly combine all the remaining ingredients. Pour the mixture inside and over the turkey breast, coating it well. Set the turkey breast skin-side up. Place the roasting pan in the lower third of the oven. Roast the turkey breast, basting every 20 minutes, until the juices run clear when a sharp knife is inserted into the thickest part of the breast, or when an instant-read thermometer, inserted in the same spot and not touching bone, registers 165°F, about 1¼ to 1½ hours. Remove the turkey breast from the oven, baste again, cover it loosely with aluminum foil, and let rest for 10 minutes before carving and serving.
Cut 1 to 2 generous slices per serving and set the remaining turkey breast aside to cool. Wrap the reserved turkey breast well and store in the refrigerator for up to 3 days.

Serves 4 (1 to 2 generous slices each), with the rest reserved for Turkey Caesar Salad with Walnut Bread Croutons and Turkey Tetrazzini

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.