This week we bring you a delicious Baked Lemon Turkey Breast recipe courtesy of the Price-Pottenger Nutrition Foundation, as featured in The Bone Broth Secret by Louise Hay & Heather Dane. Read on below for instruction on how to prepare your new favorite dinner entree!
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|1 cup TFC Organic Chicken Bone Broth||½ turkey breast with skin on (3-4 lbs)|
|1 medium onion, peeled and sliced||1 large clove garlic, peeled and minced|
|1 medium lemon, sliced into rounds||1 tbsp fresh sage, chopped (or 1 tsp dried)|
|1 tbsp fresh basil, chopped (or 1 tsp dried)||1 tsp sea salt|
Preheat oven to 325° F.
Place turkey in a large baking dish. Cut several slits in top of breast skin, and plug with garlic. Place lemon slices on top of turkey, and surround bottom of breast with onion.
Pour in the broth and, if needed, add a bit more water so that the turkey breast is sitting in about 2" of liquid. Mix seasonings in a bowl and sprinkle evenly over the breast.
Bake for 20 minutes per pound, basting as needed.
When the turkey is browned, cover the dish with foil or a silicone baking mat, and continue baking for another 30-50 minutes. (You can also check for doneness by putting a meat thermometer into the center of the breast to see when it reaches 165° F).
Remove turkey to a cutting board, then let sit a few minutes before slicing.