Sunday, January 2, 2011

Roast Turkey Breast

1 large turkey breast (with bone and skin), 7-8 lbs
2 Tbsp EVOO
2 Tbsp lemon juice
2 tsp Dry Mustard
2 tsp poultry seasoning
1 tsp dried rosemary

Preheat oven to 325. With turkey completely thawed, rinse and pat dry. In a small bowl, whisk remaining ingredients together. Force half of the seasoning under the skin, pat the other half on top. Place turkey breast-side up in roasting pan. Put 2 cups of water in bottom of roasting pan. Bake until internal temperature reaches 165, basting with juices every half hour. If top starts to get too brown, cover loosely with foil. Remove from oven and let rest 15-20 minutes before cutting.

DELISH! 8 lb breast I got made enough for 4 bags of 6-PP lunchmeat for Rod, plus what we had for dinner, plus an 8-PP dish to use for something else!

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