Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Add a bowl of your favorite potato salad and maybe some coleslaw and this turkey breast makes the perfect laid-back Sunday supper. (And unless your group is really hungry, there should be plenty of leftovers for a very satisfying Monday sandwich.) Using a boneless, skinless turkey breast makes carving a breeze, but if you love crisp lemony skin, feel free to use skin on, and bone in. A dry white wine or a fruity light beer will round out your Sunday evening perfectly.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- Yield:4 (with leftovers)
- Active time: 1 hour
- Total time:1 hour 15 minutes (plus overnight if possible)
- 2 lemons
- Kosher salt and cracked black pepper
- small bunch of thyme
- 1/3 cup vegetable oil
- 2 1/2 pound boneless, skinless turkey breast
Slice lemons in half, juice into a large bowl, and add juiced lemon halves to the bowl as well. Add a big pinch of salt and pepper, thyme, and vegetable oil. Place turkey breast in marinade and let sit for a few hours, or ideally overnight.
Preheat grill, or heat grill-pan over medium high heat. Place breast on grill or grill-pan and cook until grill marks are deep golden brown; flip and cook until internal temperature reaches 160°F. If cooking on an outdoor grill, use indirect heat to finish breast; if using grill pan, finish in 400°F oven.