Preparation:
Preheat oven to 375. Mix together olive oil, chopped parsley, thyme, marjoram, lemon juice, zest, salt and black pepper, and paprika. Whisk together until well mixed. Rinse turkey breast and pat dry. Using your fingers gently separate skin from meat. Place 1 bunch parsley on top of turkey meat. Pour about 3 tablespoon dressing evenly over breast meat and parsley and stretch skin back over meat. With toothpicks or wooden skewers, pin skin back over meat. Brush top of skin with more herb dressing. Roast turkey breast about 35 minutes until juices run clear. (Thermometer should read about 180 degrees) let sit a few minutes before carving.
If microwaved, approximately 12-14 minutes. |
