Tangy-Garlic Turkey Breast
New twist on your thankgiving bird . . .
This dish makes 8 servings
2 organes
2 lemons
4 cloves garlic, minced
1/4 cup of olive oil
1/2 teaspoon of black pepper
1 turkey breast half, bone in (about 3 1/4 lbs.) if you are making this for a bigger turkey adjust the ingredients to your taste.
Squeeze organes and lemons to each yield 1/2 cup juices.
Place in large bowl and add the remaining ingredients.
Place turkey breast in pan and coat with mixture; turning bird to marinade. Cover and chill at least 2 hours or overnight.
Heat oven to 425 degrees - Remove turkey to rack set in roasting pan; reserve marinade. Roast turkey for 20 minutes; reduce oven temp to 350 degrees - Roast for 1 hour more or until juices run clear when pierced with fork.
Insert thermometer not touching bone - should reach 170 degrees.
While roasting, brush every 20 minutes with remaining marinade.
This entry was posted on Friday, November 21st, 2008 at 7:55 am and is filed under Recipes, Holiday Specials. You can subscribe via RSS 2.0 feed to this post's comments. You can comment below, or link to this permanent URL from your own site. Your comments will appear immediately, but I reserve the right to delete innapropriate comments.