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Garlic and Herb Roasted Turkey Breast with Tarragon Mayonnaise

Jeff Kauck
Yield 12 servings (serving size: 4 ounces turkey and 1 tablespoon mayonnaise)
Prepare the mayonnaise a day ahead, and refrigerate. Garnish the platter with fresh tarragon sprigs and lady apples.

Ingredients

  • Turkey:
  • 1 (6-pound) whole bone-in turkey breast
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • Cooking spray
  • 1 1/2 cups water
  • Mayonnaise:
  • 1 cup light mayonnaise
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon tarragon vinegar

Nutrition Information

  • calories 295
  • caloriesfromfat 27 %
  • fat 8.9 g
  • satfat 1.5 g
  • monofat 2.6 g
  • polyfat 4.3 g
  • protein 48.2 g
  • carbohydrate 2.3 g
  • fiber 0.1 g
  • cholesterol 139 mg
  • iron 2.5 mg
  • sodium 456 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare turkey, trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat.

  3. Combine 2 tablespoons tarragon and next 6 ingredients (through garlic), stirring well. Rub tarragon mixture under loosened skin and over breast meat. Place turkey, breast side up, on a wire rack coated with cooking spray. Place rack in a roasting pan. Pour 1 1/2 cups water into pan. Bake at 350° for 1 hour. Baste turkey with pan juices. Bake an additional 30 minutes or until a thermometer registers 165°. Remove turkey from oven. Loosely cover with foil; let stand 20 minutes. Remove skin from turkey; discard. Thinly slice turkey.

  4. To prepare mayonnaise, combine mayonnaise and the remaining ingredients, stirring well. Serve with turkey.