Brined Sheet-Pan Turkey with Leeks and Potatoes
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked boneless skinless turkey breast
1 pound(s), sliced into 4 small filets
Water
4 cup(s), (enough to submerge turkey)
Table salt
3½ tbsp(s)
Bay leaf
2 leaf/leaves
Lemon
1 wedge(s), sliced
Rosemary sprig
1 item(s)
Garlic clove
1 clove(s), medium
Peppercorn
1 tbsp(s)
Lemon
1 wedge(s), zested and juiced
Herbes de Provence
1 tbsp(s)
Whole-grain mustard
1 tbsp(s)
Fresh oregano
2 gm, sprigs
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Olive oil
2 tbsp(s)
Uncooked leek
2 large, sliced lengthwise
Uncooked baby potatoes
½ pound(s), quartered
Instructions
1
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.
2
Once 24 hours has elapsed preheat oven to 400F. Combine lemon zest and juice, herbes de Provence, mustard, oregano, salt, pepper, and olive oil. .
3
Arrange leeks, potatoes, and brined turkey breast on a large sheet pan. Coat with lemon mustard sauce. Bake for 40 minutes.
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