Ingredients
Units
Scale
- 6 - 7 lb. bone-in turkey breast
For the Marinade:
- 5 cloves of fresh garlic, chopped
- 1 bunch of fresh Italian parsley, chopped
- Juice of 4 - 5 fresh lemons (about 1 cup)
- 1 1/2 tsp. salt
- 1 1/2 tsp. black pepper
- Italian mixed herb seasoning
- 1/2 cup of olive oil
- Fresh grated nutmeg
- Romano cheese, for grating
Instructions
- Preheat Oven 350 degrees F.
- In a medium bowl combine the lemon juice, garlic, salt, pepper, Italian seasoning, parsley and olive oil.
- Rub the turkey breast down with the marinade and let sit for 30 minutes or so in the refrigerator to marinade.
- Place the turkey breast in a large cast iron frying pan and grate fresh nutmeg over the breast.
- About 10 minutes before the turkey is finished cooking grate Romano cheese over the top, then continue to bake for another 10 – 12 minutes.
- Roast until juices run clear and an instant-read thermometer reads 165 degrees F. when inserted into the thickest part of the breast, about 1 hour and 20 minutes, or until the juices run clear. The turkey breast will cook more quickly than a whole turkey.
- Tent the turkey breast with tin foil and let it rest for 15 minutes or so before slicing.
- Prep Time: 15 minutes
- Inactive Prep Time: 45 minutes Inactive Time
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Roast
- Cuisine: American
