Garlic and Herb Roasted Turkey Breast with Tarragon Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prepare the mayonnaise a day ahead, and refrigerate. Garnish the platter with fresh tarragon sprigs and lady apples. Ingredients:
1 (6-pound) whole bone-in turkey breast |
2 tablespoons chopped fresh tarragon |
1 tablespoon chopped fresh sage |
1 tablespoon extravirgin olive oil |
2 teaspoons grated lemon rind |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
cooking spray |
1 1/2 cups water |
mayonnaise |
1 cup light mayonnaise |
2 tablespoons chopped fresh tarragon |
1 tablespoon dijon mustard |
3/4 teaspoon tarragon vinegar |
Directions:
1. Preheat oven to 350°.
2. To prepare turkey, trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat.
3. Combine 2 tablespoons tarragon and next 6 ingredients (through garlic), stirring well. Rub tarragon mixture under loosened skin and over breast meat. Place turkey, breast side up, on a wire rack coated with cooking spray. Place rack in a roasting pan. Pour 1 1/2 cups water into pan. Bake at 350° for 1 hour. Baste turkey with pan juices. Bake an additional 30 minutes or until a thermometer registers 165°. Remove turkey from oven. Loosely cover with foil; let stand 20 minutes. Remove skin from turkey; discard. Thinly slice turkey.
4. To prepare mayonnaise, combine mayonnaise and the remaining ingredients, stirring well. Serve with turkey.
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