Chicken and turkey
This recipe roasts a turkey breast fillet with a thyme-and-garlic marinade. It can be prepared ahead and stored in the freezer for use over several weeks. The cold slices also make a popular late-night snack.
Rub the turkey breast fillet with olive oil, thyme, garlic, lemon juice, grated lemon zest, salt, and black pepper.
Wrap the turkey fillet and refrigerate it for 20 minutes.
Roast in an oven preheated to 190°C / 375°F for 45 minutes, turning once, until the internal temperature indicates that it is fully cooked.
Let the turkey rest for 10 minutes after removing it from the oven, then slice thinly.
Let the turkey rest before slicing; otherwise, its juices will run out and the meat will be dry.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.