Lemon Garlic & Herbs Turkey Breast

Very moist and flavorful easy to make Turkey Breast

Ingredients:
Turkey Breast — the one I used was just under 6 lbs
1 lemon
onion – 1 large
garlic – 3 cloves – fresh is my preference always
ginger – mabe a teaspoon cut small – fresh is my preference always
chicken broth – small box -17 fluid oz – I use organic from Trader Joe’s
Olive Oil

Flavoring:
Salt & Pepper
mustard – dry or regular – condiment – I used Dijon

Poultry Seasoning Mix: 
You can use poultry mix I make my own:
Marjoram – Teaspoon
Thyme – 1 Teaspoon – fresh preferred when you can – I used dried today
Sage – 1/2 Teaspoon – I used tricolored I have from my garden – dried
Nutmeg – S 1/2 Teaspoon

Awesome if you have it:
Lemon Verbena (optional)
I love it! – I grow mine in summer and dry in fall to use all winter

STEPS:

Take Turkey breast and prepare to put in a pan be sire defrosted if it was frozen – if not fully defrosted put i oven at very low temp like 200 degrees for a little while (I did that on this time) half hour maybe

1. Put turkey in cooking pan with olive oil coating the bottom of pan – I love cast iron for flavor and health reasons (avoiding heavy metals and cheap crap pans)
2. Making Rub
   in a small container combine 1/2 onion, (save other half lemon for step 3) garlic, ginger, all spices, tablespoon olive oil juice from 1/2 the lemon, (save other half lemon for step 3) all spices and some mustard – mix well
3. Get your hands in that turkey – In the cavity area put the half of lemon cut in pieces and the 1/2 of onion cut in a couple pieces – now lift the skin any where you can and shove the flavorings under skin – some times a knife can help get under areas carefully – shove the flavor any where you think it will stay well – put half under skin and in bird and the rest on top
4. Get it in the oven- I put a cup of chicken broth in bottom (optional) can use water or nothing. Bake per package and lbs of meat – MIne took about 2.5-3hours
5. Let sit – Letting it sit helps it suck up all the yummy juices, turn upside down or move around to let liquid absorb into meat
6. Serve & eat

SIDE DISH SUGGESTIONS:
Stuffing for Chester 02