This turkey breast was a great buy and another installment of tarragon experimenting. Turned into a great classic dinner.
I mixed oil, lemon juice, salt, pepper and tarragon and spread it under the skin and all over the outside. Roasted for a while and sliced it up. It ended up being a good size for the two of us and even some lunches.
Sides of mashed potaters and peas made this a classic and delicious dinner!
I used to make chicken breasts like this in grad school — the most ‘gourmet’ thing I’d make! Except back then I think I used bottled lemon juice and dried tarragon – but still a tasty combination.