
Ingredients
Ingredients
- Turkey Breast (Skin On)
- Parsley (About a Handful, Finely Chopped)
- 1 Tablespoon of Dried Sage
- 2-3 Tablespoons of Butter
- 1 Lemon
- Olive Oil
- 1/2 Cup of Chicken Stock
- Salt and Pepper
Steps
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Drizzle olive oil in a tin tray pan.
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Slice lemon and lay in pan.
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Put turkey breast on top of lemon slices.
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In a separate bowl, mix butter, sage, and chopped parsley together.
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Pull the skin of the turkey back and spread ¾ of the butter mixture under the skin.
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Lay the turkey skin back down and spread the rest of the butter mix all over the turkey breast.
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Drizzle top with more olive oil and salt and pepper to taste.
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Pour chicken broth in the bottom of the pan.
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Cover with aluminum foil.
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Bake in the Blackstone Patio Oven at about 350-400°F for about 20-25 minutes.
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Remove the foil to brown and crisp the turkey skin for an additional 5 minutes.
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Let the turkey rest for 5-10 minutes before slicing it.