Juicy oven roasted turkey breast with a garlic-herb crust. The creamy citrus laced yogurt sauce is a light and fresh accompaniment.
|1||Maple Leaf Prime® Turkey Breast|
|3||Cloves garlic, minced|
|3 tbsp||(45 mL) Chopped fresh herbs|
|2 tsp||(10 mL) Dry mustard|
|2 tbsp||(30 mL) Olive oil|
|2 tbsp||(30 mL) Lemon juice|
|1||(250 mL) White wine|
|Salt and pepper|
|1 ½ cups||(375 mL) Plain yogurt|
|Zest of 1 lemon|
|1||Clove garlic, minced|
|3 tbsp||(45 mL) Chopped fresh dill or other herbs|
PREHEAT oven to 475°F (240°C).
PLACE turkey breast skin side up on a rack in a roasting pan. Combine garlic, herbs, mustard, oil, lemon juice, salt and pepper in a small bowl.
USING your fingers, gently loosen the skin away from the meat, being careful not to pull it off, and spread half of the herb mixture under the skin. Spread the remaining mixture over the top. Season with salt and pepper. Pour wine into roasting pan.
ROAST turkey in preheated oven for 10-15 minutes to form a crisp skin. Lower temperature to 350°F (180°C) and roast for approximately 1-1 ¼ hours or until the internal temperature reads 185°F (85°C) at the thickest part of the breast.
MAKE yogurt sauce by mixing yogurt, zest, garlic and dill in a small bowl. Refrigerate until ready to serve.
ALLOW turkey to rest for 15 minutes. Slice and serve drizzled with yogurt sauce.
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