Who says turkey is only to be eaten on Thanksgiving? This turkey breast recipe is easy, juicy and a great healthy weeknight meal to serve your family. Everyone usually turns away from turkey breast because they think it is dry. However, not if you follow this recipe!!! This is the most moist turkey I have ever had and my Mom (who doesn’t like turkey) went back for seconds! If it won over my mom, it is definitely a recipe to try.
Served with my goat cheese cauliflower mashed recipe!
Recipe:
Serves: 5-6
Ingredients:
1 Frozen Young Turkey Breast (7 lb) - defrosted
3 cups Light Buttermilk
2 tbsp Salt
1 tsp Ground Sage
1/2 tsp Ground Thyme
2 Medium Onions - cut in half, peeled and cut into wedges
1 Bag Mini Peppers
Salt and Pepper to Season
Spray Olive Oil
AP Flour (optional for gravy at the end)
Directions:
(disclaimer - this needs to be marinated at least overnight, preferably 15 hours)
1. Place the defrosted turkey breast in a large bowl and evenly cover with the buttermilk, sage, thyme and salt. Marinate for at least 15 hours (just overnight works too) and reserve 1/2 of the marinade after marinating.
2. Preheat the oven to 325 degrees the day of cooking and after marinating.
3. Place the turkey in a throw-away aluminum pan or a large high walled casserole dish. Place the peppers and onions around the turkey to hold it upright, breast up. Spray olive oil over the peppers and onions and season with salt and pepper. Pour 1/2 cup of the marinade over the turkey and then discard the rest of the marinade.
4. Cook for 2 1/2 hours uncovered or until the internal temperature reaches 158 and then remove from the oven. Cover the turkey with aluminum foil and let it rest for 30 min.
5. Slice the turkey and place it back in the baking dish with the onions and peppers. Mix until everything is evenly coated with the cooking juices. I took some of the juices (using a turkey baster) and put it in a pan with around 1 tbsp flour and made a gravy, but the turkey is also tasty "as is".
6. Serve with our without the gravy and enjoy! I served this with my goat cheese cauliflower mashed recipe, biscuits and garlic sautéed asparagus.