Mediterranean Turkey Breast with Lemon and Garlic
|Olive oil||1⁄2 Cup (8 tbs)|
|Grated lemon zest||2 Teaspoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Garlic cloves||6 Large, coarsely chopped to make 2 tablespoons|
|Skinless boneless turkey breast halves||2 Pound (2 Pieces, 1 Pound Each)|
|Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
1. Combine oil, zest, lemon juice, garlic, salt, and pepper in a gallon-size zip-close bag. Seal bag and shake to mix. Add turkey, seal bag again, and turn over several times to coat turkey with marinade. Refrigerate for 1 hour, turning the bag frequently to keep turkey coated.
2. Heat oven to 450°F. Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add turkey, skinned sides down, and cook until browned, 4 to 5 minutes. Turn turkey and pourin marinade. Transfer skillet to oven and roast for 15 minutes. Reduce heat to 375°F. and continue to roast, brushing occasionally with marinade, until an instant-read thermometer inserted into meat registers 165°F, 25 to 30 minutes.
3. Transfer turkey to a cutting board and cover loosely with foil to keep warm. Pour juices from skillet into a fat separator or glass measure; skim off fat. Set skillet over medium-high heat; return pan juices to skillet and add broth. Bring to a boil, scraping pan to loosen browned bits, and boil until reduced to 1 cup, 3 to 5 minutes. Add any juices that have accumulated on cutting board. Season sauce with salt and pepper to taste. Slice turkey and serve with sauce.