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Roasted Turkey Breast
Contributed by: Sharon Clanton
1/2 cup butter, softened
2 garlic cloves, minced
1 tsp. kosher salt, divided
1 tsp. pepper, divided
1 7 to 8 pound turkey breast
Preheat oven to 425 degrees. Grate 2 tsp. zest from lemon. Reserve lemon.
Combine zest, softened butter, garlic, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Discard neck and giblets from turkey. Rinse turkey breast. Pat dry. Loosen and lift skin from breast but do not totally detach.
Spread half of the butter mixture under skin. Replace skin.
Cut reserved lemon in half , squeeze juice into cavity. Place lemon in cavity.
Rub remaining butter mixture over breast and sprinkle with remaining salt and pepper.
Place on rack in roasting pan. Bake for 30 minutes. Reduce temperature to 350 degrees and roast until meat thermometer reaches 170 degrees.
Transfer turkey to a platter. Cover with foil and let rest for 20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)