Recipe

Bears Herb Rubbed Breast With Lemon Tarragon Sauce Recipe

Add Step-by-Step Photos	Grizzlybear / All my dishes 4 months, 1 week ago OH YEAH these breasts will wake up you mouth with a wonderful and exciting taste...hope you enjoy.. ;-) Prep:30m Cook:60m Servings:46	Grizzlybear
	turkey

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Ingredients

Herb-Rubbed Turkey Breast

• About 2 tbsp. salt

• 2 tbsp. dried tarragon

• 2 tbsp. dried thyme

• 2 tsp. black peppercorns

• 1 bone-in turkey breast (5 to 7 lbs.)

• 1 tbsp. Safeway SELECT Verdi Olive Oil

Lemon-Tarragon Sauce

• 1 1/2 cups Safeway SELECT Mayonnaise

• 3 tbsp. lemon juice

• 3 tbsp. coarsely chopped fresh tarragon

• 1 clove garlic, peeled

• Pepper

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.

Directions

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.

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