Mold Detox Friendly Herb Roasted Turkey Breast
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Learn more →Ingredients
6 servings
- 1 bone-in, skin-on turkey breast (about 5–6 lb)
- 3 tbsp garlic-infused olive oil
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 1 tsp lemon zest (from about 1 lemon)
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ cup chicken broth
For the pan
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lemon, halved
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Remove the turkey breast from the refrigerator 30 minutes before roasting and pat it thoroughly dry with paper towels. Preheat the oven to 425°F (220°C) with a rack in the lower-middle position.
- 2
In a small bowl, combine the garlic-infused oil, chopped rosemary, thyme leaves, sage, lemon zest, salt, pepper, and smoked paprika. Stir until a cohesive paste forms.
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