Brined Sheet-Pan Turkey with Leeks and Potatoes
Uncooked boneless skinless turkey breast
1 pound(s), sliced into 4 small filets
4 cup(s), (enough to submerge turkey)
1 item(s), sliced
1 clove(s), medium
1 item(s), zested and juiced
Herbes de Provence
2 gm, sprigs
2 large, sliced lengthwise
Uncooked baby potatoes
½ pound(s), quartered
- In a shallow container, combine turkey breast with water, salt, bay leaf, lemon, rosemary, garlic, and peppercorns. Cover and refrigerate for up to 24 hours.
- Once 24 hours has elapsed preheat oven to 400F. Combine lemon zest and juice, herbes de Provence, mustard, oregano, salt, pepper, and olive oil. .
- Arrange leeks, potatoes, and brined turkey breast on a large sheet pan. Coat with lemon mustard sauce. Bake for 40 minutes.
Serving Size: 1 turkey breast, ¼ vegetables