Mediterranean Turkey Breast with Lemon and Garlic
1/2 cup olive oil
3 tsp lemon zest
1/4 cup fresh lemon juice
6 large, coarsely chopped garlic cloves (about 2 Tbsp)
1 tsp salt
1/2 tsp pepper
2 boneless, skinless turkey breast halves
1 1/2 cup low sodium chicken broth
salt and pepper
gallon-sized bag
1. Combine zest, juice, garlic, oil, salt, and pepper into a gallon-size bag.
Seal bag and shake. Add turkey, turning to coat in sealed bag.
Refrigerate for one hour, turning bag often to keep the coating on
turkey.
2. Turn oven to 450 Degrees F. Place a large oven-safe skillet over
medium-high heat. Add turkey with its skinned sides down for 4-5
minutes until browned. Turn over and pour in marinade. Put skillet in
oven for 15 minutes. Lower heat to 375 Degrees F and keep cooking.
Occasionally brush with marinade. Remove from oven in 25-30
minutes.
3. Put turkey on a cutting board and loosely cover with foil. Pour juices
into a glass, measure off fat and skim the fat off. Put skillet on
medium high and pour in the turkey juices and add broth. Boil and
scrape pan to loosen the browned bits. Boil for 3-5 minutes. Add any
juices from the cutting board to the sauce and season with salt and
pepper. Slice turkey and serve with sauce on the side or poured over
slices before serving.
