Lemon-sage roast turkey breast
3 tbsp(s), softened, divided
3 tbsp(s), chopped, plus extra for garnish (optional)
1 tbsp(s), chopped
½ tsp(s), grated, plus extra for garnish (optional)
½ tsp(s), freshly ground
Uncooked boneless skinless turkey breast
2 pound(s), use a single 2 lb breast
Canned chicken broth
1½ cup(s), divided
6 clove(s), large, unpeeled
Fresh lemon juice
- Preheat oven to 400°F (204ºC).
- Combine 1½ Tbsp butter, sage, thyme, lemon zest, salt, and pepper in small bowl and mash with a fork; spread butter mixture all over turkey.
- Place turkey in a small roasting pan or a large ovenproof skillet; pour ¾ cup broth around turkey and add garlic cloves to pan. Roast turkey, uncovered, basting turkey and turning garlic cloves twice, until turkey is cooked through and an instant-read thermometer inserted into thickest part of turkey registers 165°F (74ºC) , about 45 minutes. Transfer turkey to cutting board, cover loosely with foil, and let rest 10−15 minutes.
- Meanwhile, remove garlic from pan; peel cloves. Place roasting pan or skillet with turkey drippings on stovetop over high heat; add garlic cloves, remaining 3/4 cup broth, and lemon juice. Bring mixture to a boil, scraping bottom of skillet to incorporate drippings; continue boiling until sauce reduces and thickens slightly, mashing garlic to blend into sauce, 2−3 minutes. Remove from heat and strain sauce into a small bowl; swirl in remaining 1½ Tbsp butter until melted.
- Cut turkey into about 24 slices and arrange on serving platter; drizzle with any drippings from cutting board. Spoon sauce over turkey or serve on the side; garnish with more fresh lemon zest and chopped sage, if desired.
- Serving size: 3 slices turkey and 1 Tbsp sauce