A delightful turkey breast recipe infused with fresh herbs and served with a tangy lemon butter sauce.
Trim the turkey breast of any excess fat.
Trimming the fat ensures even cooking and a cleaner presentation.
In a mixing bowl, combine the olive oil, minced garlic, thyme leaves, Dijon mustard, lemon zest, salt, and pepper.
Mix thoroughly to ensure the flavors are well blended.
Rub the marinade all over the turkey breast and let it marinate in the refrigerator for at least 1 hour, up to 12 hours.
The longer the marination, the deeper the flavors will penetrate the meat.
Preheat your oven to 350°F (175°C). Place the turkey breast, skin side up, on a baking sheet lined with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Roast the turkey breast in the oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C).
Check the temperature at the thickest part of the breast for accuracy.
Remove the turkey from the oven and let it rest under foil for 10 minutes.
Resting allows the juices to redistribute, keeping the meat moist.
In a skillet, combine the pan juices with lemon juice and boil for 2 minutes. Stir in butter off heat.
Adjust the lemon juice to taste for a balanced sauce.
Slice the turkey breast thinly and drizzle with the prepared sauce. Garnish with fresh thyme if desired.
Thin slices make for a more elegant presentation.
