Bears Herb Rubbed Breast with Lemon Tarragon Sauce
From grizzlybear 15 years ago
- 60 minutes to make
- Serves 46
OH YEAH these breasts will wake up you mouth with a wonderful and exciting taste...hope you enjoy.. ;-)
Ingredients
- herb-Rubbed turkey breast shopping list
- • About 2 tbsp. salt shopping list
- • 2 tbsp. dried tarragon shopping list
- • 2 tbsp. dried thyme shopping list
- • 2 tsp. black peppercorns shopping list
- • 1 bone-in turkey breast (5 to 7 lbs.) shopping list
- • 1 tbsp. Safeway SELECT Verdi olive oil shopping list
- Lemon-tarragon Sauce shopping list
- • 1 1/2 cups Safeway SELECT mayonnaise shopping list
- • 3 tbsp. lemon juice shopping list
- • 3 tbsp. coarsely chopped fresh tarragon shopping list
- • 1 clove garlic, peeled shopping list
- • Pepper shopping list
- For a healthy alternative, makeover the mayo. Make the Lemon-tarragon Sauce with light mayonnaise instead of regular. You’ll trim about half the calories and fat from the mayo, but still get a great-tasting sauce. shopping list
How to make it
- 1. At least 1 day before serving, in a spice (or coffee) grinder or a blender, finely grind 2 tbsp. salt, the tarragon, thyme, and peppercorns together.
- 2. Rinse turkey breast and pat dry. Using poultry shears or kitchen scissors, cut off any ribs extending beyond edges of breast meat (to make breast easy to turn on the grill). Then, trim off any extra fat and skin. Rub herb mixture over both sides of turkey breast. Cover and chill for at least 1 day (see Notes).
- 3. Prepare barbecue grill and preheat for indirect-heat cooking (the charcoal or gas flame is balanced on the sides, not directly under the food).
- 4. Rub turkey breast with oil. Set breast skin side down on center of grill (not over direct heat). Cover charcoal grill and open vents; close lid on gas grill. Cook for about 30 minutes. Turn turkey breast over and continue to cook until an instant-read meat thermometer inserted through thickest part of breast to bone reaches 160 degrees, 25 to 30 minutes longer.
- 5. Meanwhile, in a blender, whirl mayonnaise, lemon juice, tarragon, and garlic until smooth. Add salt and pepper to taste. Pour into a small bowl; cover and chill.
- 6. Transfer cooked turkey to a clean platter or rimmed carving board and let rest in a warm place about 10 minutes. Thinly slice meat from the bone and serve with lemon-tarragon sauce to add to taste (see Notes).
- Notes: The flavor of the herb rub will permeate the turkey even better if you chill the seasoned meat for 2 to 3 days. You can serve the turkey and sauce with crusty bread or rolls to make warm sandwiches. The sauce is also delicious as a dip for raw vegetables.
- Beverage suggestions: A minerally Pinot Gris or Grigio, a light beer like Corona, or Lemon Lime Soda.
- Tools: Aluminum drip pan (charcoal grill only), spice or coffee grinder or blender, measuring cups and spoons, poultry shears or kitchen scissors, paper towels, instant-read meat thermometer, small bowl, platter or rimmed carving board, knife for carving.
The Rating
Reviewed by 5 people-
Another keeper, my friend!! Lovin this one!
sparow64
in Sweetwater loved it
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Love it! You truly sound like a definate breast man.
gapeach55
in Covington loved it
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And another!
pleclare
in Framingham loved it
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