Lemon Saffron Turkey Breast.
My Lemon Saffron Turkey Breast with baby potatoes and onions is very simple to prepare, yet is an impressive entrée perfect for any special occasion! The complex flavor of saffron bathed in lemon juice coupled with herbes de Provence gives the turkey and vegetables a deep aromatic yet umami flavor that is quite unique! Make sure to reserve the saffron lemony juices to serve over a simple basmati rice side to my Lemon Saffron Turkey Breast! Enjoy my Lemon Saffron Turkey Breast with a crisp romaine salad and a good Chardonnay.
1 free range Turkey Breast
1 teaspoon saffron threads, ground with mortar and pestle
1/4 cup hot water
1/2 cup organic lemon juice
1 teaspoon herbes de Provence
Generous Himalayan salt and pepper
7 small organic onions, peeled, left whole and 1 chopped
3/4 cup chopped organic celery
2 organic carrots, sliced in sticks
2 lbs organic golden baby potatoes, unpeeled, leave whole
Generous drizzle of extra virgin olive oil
Extra salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit
In a small bowl combine saffron water and lemon juice, set aside
Generously salt and pepper the Turkey breast
Turn breast upside down, tuck a couple of small onions in cavity of breast
Make a bed of chopped celery and onion on the bottom of a rectangular oven proof dish
Transfer Turkey breast upright on top of the vegetable bed
Season breast with herbes de Provence
Pour lemon saffron mixture over the breast
Scatter potatoes, onions and carrots around breast
Salt and pepper everything again and generously drizzle with olive oil
Bake uncovered for 2&1/2 hours until breast is cooked through and golden brown, basting every 45 minutes
Remove from oven, transfer the turkey breast to a serving plate and let it rest before carving
Transfer the cooked vegetables to another serving plate
Strain the cooking liquid through a mesh colander, discard solids and reserve juice for serving
Serve with basmati rice, a crisp salad and a rich Chardonnay! Enjoy!
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