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Lemon Sage Turkey Breast

turkey

2 teaspoons dried sage
1 teaspoon grated lemon rind
1/4 teaspoon (each) salt and pepper
1 turkey breast; (single), about 2 lb
1/4 cup lemon juice
2 tablespoons olive oil

Rubbing seasonings under the skin allows flavour to permeate without time spent marinating. This is a wonderful way to enjoy turkey without the bother of cooking a whole bird. In bowl, combine sage, lemon rind, salt and pepper. Run hand between skin and flesh of turkey to form pocket; rub sage mixture over flesh. Replace skin. Place on rack in roasting pan or on foil lined rimmed baking sheet. Mix lemon juice with oil; brush half over turkey. Roast in 325°F oven, basting occasionally with remaining lemon mixture, for about 45 minutes or until juices run clear when turkey is pierced. Transfer to cutting board; tent with foil and let stand for 10 minutes. To carve, use short horizontal strokes beginning at thin side to cut meat from bone; slice meat vertically. VARIATION Grapefruit Thyme Turkey Breast: Substitute 3 tablespoons grapefruit juice and grapefruit rind for lemon juice and rind. Substitute 1-1/2 teaspoons dried thyme for the sage. Add 1/2 teaspoon granulated sugar.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 or 5 servings

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