I love me some turkey and dressing. Love it so much I think about it all year long. Like even when it’s 90 degrees out. This weekend I was walking into Target when I felt this huge breeze. Which got me thinking it should be getting cold soon. Well, in a few months it will. Regardless, that breeze put me in the mood for turkey and dressing. Luckily I had just found a Rachael Ray recipe online for a turkey breast dinner so I knew what I would be making. The dressing didn’t happen because of a couple of missing ingredients but we survived. Oh well, there’s always next weekend.
Early Bird Turkey (Recipe adapted from Rachael Ray)
1 5lb Turkey Breast
1 tablespoon extra-virgin olive oil
1 tablespoon dried thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey breast in a roasting pan. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 20 minutes per pound.
Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing.
Meanwhile, pour the chicken broth into the roasting pan, scraping up any browned bits. Place on the stove and heat up, stirring the brown bits and pieces from the pan along with the broth.
Serve with boiled red potatoes seasoned with salt, pepper and thyme.
The crust is the worst part for you but oh it was so crispy and good.