Thanksgiving Turkey Breast
Serves 4-6 Time: 40 minutes Difficulty: Easy
Ingredients
- 1 (2.5 pound) turkey breast, skin on
- ¼ cup flat leaf parsley, finely chopped
- 1 tablespoon dried sage
- 3 tablespoons unsalted butter
- 1 lemon, sliced
- ½ cup chicken stock
- Salt and pepper, to taste
- Olive oil
Directions
- Drizzle olive oil in a tin tray pan. Slice lemon and lay in pan. Put turkey breast on top of lemon slices.
- In a separate bowl, mix butter, sage, and chopped parsley together. Pull the skin of the turkey back and spread ¾ of the butter mixture under the skin.
- Lay the turkey skin back down and spread the rest of the butter mix all over the turkey breast.
- Drizzle top with more olive oil and salt and pepper to taste. Pour chicken broth in the bottom of the pan. Cover with aluminum foil.
- Bake in the Blackstone Patio Oven at about 350-400°F for 20-25 minutes.
- Remove the foil to brown and crisp the turkey skin for an additional 5 minutes.
- Let the turkey rest for 5-10 minutes before slicing it.