Herb-Crusted Turkey Breast with Leeks ‘n Carrots

Name: Herb-Crusted Turkey Breast with Leeks 'n Carrots
Ingredients: • Olive oil spray; 1 6-pound whole bone-in turkey breast with skin; 1/2 cup chopped fresh parsley; 2 tablespoons fresh thyme leaves (chopped or 2 teaspoons dried, crumbled); 2 tablespoons fresh rosemary leaves (finely chopped 2 teaspoons dried, crumbled); 2 tablespoons fresh sage leaves (chopped or 2 teaspoons dried,); 1 teaspoon kosher salt (or as desired); 1/4 teaspoon freshly ground pepper (or as desired); 1 tablespoon grated lemon zest; 2 tablespoons olive oil (optional-I did not use as the natural juices from the turkey provided wonderful moisture!); 4 medium leeks (white part and 1-inch of pale green, washed well and thinly sliced); either vertically or horizontally; 1 pound carrots (peeled, cut into thirds and sliced in half); 1 tablespoon lemon juice combined with 2 cups reduced-sodium chicken broth; Kitchen string; Meat thermometer (preferable)

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November 27, 2010

2 comments

Written by David Shapiro

View all posts by: David Shapiro

2 Responses

gloria

Can't wait to have this on Thanksgiving! :-) Hi Gloria! Feel free to use any fresh herbs you like...sage is wonderful too! Enjoy!! Happy Thanksgiving!...MPM

November 19, 2012
Patty Haxton Anderson

Sound scrumptious.

March 28, 2015

Herb-Crusted Turkey Breast with Leeks ‘n Carrots

Written by David Shapiro

2 Responses

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