at a loss

Within a 20-30 minute ride from my home I have a large variety of food stores to select from: Shop-Rite, Acme, Foodtown, Whole Foods, Aldi, Wegmans, Lidl and Trader Joe’s. Although there is such a variety of food stores, some with sale flyers, the selection of meal choices was looking thin this week.

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On my weekly excursion to Wegmans, I debated between chicken, pork and turkey as possible suppers for the week. I finally decided on a turkey London Broil ($5.79/lb.) versus purchasing an oven ready seasoned boneless turkey breast in homestyle gravy ($6.49/lb. with a $2 coupon.) With the turkey in hand, it was now time to find a recipe to dress it up. I visited the Shady Brook Farms recipe web page, as I had tried their recipe for Fresh Lemon Pepper Turkey and it was delicious. After a reviewing the selection, I chose Lemon Sage Turkey Breast Roast for preparation. The turkey is brushed with a coating of olive oil, fresh sage, lemon juice, fresh parsley, lemon zest and kosher salt. Luckily the only ingredient I didn’t have on hand was a lemon.

After making the wet rub for the turkey, it’s roasted in the oven for approximately 50-60 minutes. The olive oil dressing helped the turkey breast retain its moisture and provide a delicious lemony,  savory flavor. We let the turkey rest for a bit before slicing. My husband and I enjoyed this easy to prepare turkey dish for supper.

You could do the olive oil dressing the night before however, I made my olive oil dressing in the morning and then brushed it on the turkey so that the turkey could absorbed the flavors. Later, all I had to do, was to pop it in the oven. I might suggest that you remove the turkey about 30 minutes before placing in the oven. This will allow the meat to come to room temperature before roasting. I placed mine straight from the refrigerator and it took about 30 minutes longer to roast.
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The next time I might try cooking it on the grill, but on a sheet of foil. This is a terrific weeknight supper.