Roasted Turkey Breast

Name: Roasted Turkey Breast
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 split turkey breast with skin and bones, about 2 1/2 pounds; 1 tablespoon fresh lemon juice; 1 tablespoon sour cream; 1 tablespoon melted butter; 1 tablespoon mustard sauce, I used my creamy mustard sauce; 1 tablspoon fresh thyme leaves; 1 tablespoon fresh fosmary, chopped; 1 tablespoon fresh chives, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh grated romano cheese; 1 teaspoon hot sauce, such as franks red hot; 2 garlic cloves, minced; 1/2 teaspoon sriracha seasoning salt blend; to taste salt and pepper

fenway @Fenway

Turkey breast is one of the most popular deli meats. Roasting your own breast takes minutes to prepare and rewards you with juicy meat flavored with fresh summer herbs. This small roast can be a main course or it can be chilled and sliced as needed for sandwiches, salads, wraps, tacos the possibilitys are endless!

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Ingredients

10 mins

6 servings

1split turkey breast with skin and bones, about 2 1/2 pounds
1 tablespoonfresh lemon juice
1 tablespoonsour cream
1 tablespoonmelted butter
1 tablespoonmustard sauce, I used my creamy mustard sauce
1tablspoon fresh thyme leaves
1 tablespoonfresh fosmary, chopped
1 tablespoonfresh chives, chopped
1 tablespoonfresh parsley, chopped
1 tablespoonfresh grated romano cheese
1 teaspoonhot sauce, such as franks red hot
2garlic cloves, minced
1/2 teaspoonsriracha seasoning salt blend
to tastesalt and pepper

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Steps

10 mins

1

Preheat oven to 450. Line a baking pan with foil.
2

Co,bine all ingredients except turkey in a bowl
3

Loosen skin on turkey and rub seasoning mix under skin then all over,. Cover and refrigerate up to overnight or if your in a hurry you can roast as soon as the meat is seasoned
4
5

Place in prepared roasting pan. Place in the oven and IMMEDIATELY decrease the oven temperature to 350. Roast about 15 minutes per pound until it reaches between 150 - 155 internal temperatire. Cover for 15 minutes before slicing.
6
7

If you cooked this to serve sliced cold refrigerate covered whole and slice as needed to keep it juicy
8

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Cooksnaps

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fenway @Fenway

on July 28, 2016 17:31

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.