1/4 cup extra-virgin olive oil, divided
1 (3 1/2 pound) bone-in turkey breast
1/2 teaspoon unrefined sea salt
Freshly ground black pepper, to taste
1 tablespoon Herbes de Provence (store bought or purchase The Mediterranean Diabetes Cookbook for recipe)
1 teaspoon poultry seasoning
1 whole head garlic, top chopped off
2 lemons, halved
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
Preheat oven to 425 degrees. Use 1 tablespoon olive oil to grease the bottom of a large roasting pan.
Wash and dry the turkey thoroughly. Season with salt and pepper on the inside and outside. Place turkey breast in the pan. Brush the turkey with the remaining olive oil. Sprinkle Herbes de Provence and poultry seasoning on turkey, and rub into skin with your hands. Place whole garlic head, 1 lemon half, rosemary, thyme and sage in the pan. Squeeze lemon juice from another lemon half over the top of the turkey.
Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered. Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with foil. Continue to bake for another 2–2 1/2 hours or until the internal temperature of the thickest part of the turkey breast reads 180 degrees on a meat thermometer. Remove from the oven, and place on a carving board. Let rest for 10 minutes before carving. Remove skin while carving.
Strain the liquid from the bottom of the pan into another saucepan. Juice the remaining 2 lemon halves, add juice to the saucepan, and stir. Bring to a boil over high heat, and cook for 10 minutes or until sauce has reduced. Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.
Excerpted from The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95)