Roasted Garlic-Lemon Turkey (or Chicken) Breast
Enjoy this classic roast as the centerpiece for a family dinner
(Contributed by the Light of Life Foundation)
Perfect for a cool Sunday, this classic main dish pairs nicely with roast vegetables.
Turkey (or chicken) breast, with skin
4 cloves garlic, minced
2 tbsp lemon zest (2-3 lemons)
¼ cup fresh lemon juice
3 tbsp olive oil
1 tbsp chopped fresh sage leaves (use crushed rosemary leaves if replacing turkey with chicken)
½ tsp dried thyme or 1 tsp fresh chopped thyme
½ cup rough chopped flat leaf parsley
Whisk garlic, lemon zest, and juice with olive oil. Stir in herbs. Set aside.
Rinse poultry and pat dry with paper towels; place in large glass baking dish that has been sprayed with vegetable oil.
Gently loosen skin from meat to create pockets, but do not remove skin from poultry breast.
Be careful not to break skin. Before serving, skin will be discarded.
Spoon marinade under skin; you may need to use your fingers to evenly distribute.
Gently pull and replace skin over any exposed meat.
Cover tightly with plastic wrap and refrigerate overnight or at least 4 hours.
Preheat oven to 325° F degrees.
Remove plastic wrap and bake poultry until cooked through and juices run clear. Internal target temperature is 165ºF. Remove from oven and loosely cover with a foil tent to rest.
Remove skin and slice thinly to serve. Garnish with fresh herbs and lemon slices.
We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!
Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.