Herbed roast turkey breast
December 8, 2011
Luckily we still haven’t had a hard enough freeze to make the sage and parsley in the garden unusable. Grabbed handfuls of each. Pulled out my trusty lemon zester. (there’s a story behind my love of this tool…someday I might share).
Hardest part of the recipe for me is de-boning the turkey breast. Knife skills I do not possess. Nor knowledge of butchering technique. I know you can buy boneless turkey breasts – but they usually also are skinless, and you need the skin in this recipe. I have had my local market butcher de-bone, but I like to use the carcass for broth. So I hack away.
Once deboned, the herb, onion, olive oil and lemon zest paste is tucked under the skin before roasting. A couple of bay leaves are tucked below, and a bit of bay butter drizzled on top.