Recipe: Roast Turkey Breast with Peppers and Rosemary Garlic Butter

ROAST TURKEY BREAST
WITH PEPPERS AND ROSEMARY GARLIC BUTTER



FOR THE ROSEMARY GARLIC BUTTER:
2 cloves garlic
1/4 tsp salt
2 tbsp butter, softened
1 1/2 tsp chopped fresh rosemary
1/2 tsp grated lemon rind
1/4 tsp ground black pepper
FOR THE TURKEY:
1 (3 lb) boneless single turkey breast
1 tbsp lemon juice
3 sweet red, orange and/or yellow bell peppers
16 cloves garlic
4 sprigs fresh rosemary, halved
1 tbsp extra-virgin olive oil

To prepare the rosemary garlic butter, on cutting board, coarsely chop garlic; sprinkle with salt. With side of chef's knife or fork, mash into paste; scrape into small bowl. Mix in butter, rosemary, lemon rind and pepper.

With fingers, loosen skin at thickest part of turkey. Slide fingers under skin to make pocket, leaving skin intact on 3 sides. Press butter mixture into pocket, pressing skin to spread mixture evenly.

Place turkey, skin side up, in small shallow roasting pan. Drizzle with lemon juice.

Roast in 325 degrees F (160C) oven for 45 minutes.

Meanwhile, quarter and seed sweet peppers; cut each quarter crosswise into thirds. Toss together peppers, garlic, rosemary and oil to coat. Arrange around turkey.

Roast until meat thermometer inserted in thickest part of breast registers 185 degrees F (85C), about 45 minutes. Transfer turkey to cutting board; tent with foil and let stand for 15 minutes before slicing.

Return pepper mixture to oven; continue roasting until peppers are tender, about 15 minutes.

Serve roasted pepper with turkey.

Makes 8 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Best Recipes Ever from Canadian Living and CBC by Canadian Living, CBC