Try this any time of year!
Slice the tip off the head, exposing the ends of the cloves.
Place the garlic on a piece of foil, drizzle with oil, and wrap into a package.
Roast until the garlic is golden brown and soft, about 45 minutes.
Scatter lemon slices and herb sprigs, if using, in a 9x13-inch roasting or baking pan.
Loosen the skin on the turkey breast and spread all but 1 tsp.
of the garlic paste under it, massaging the paste into the meat.
Spread the remaining paste over the skin on the underside of the breast.
Place the turkey in the pan and add 1 cup water.
Remove the turkey from the oven and let rest for 10 minutes.
Discard the skin before carving.
Refrigerate or freeze for a few minutes.
If using a fat separator, pour the liquid into a clean bowl or gravy boat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
