Baked Turkey Breast with Onions and Sage
There’s no law saying we can’t enjoy roasted turkey more than once a year! And there’s no reason we have to cook a whole turkey for smaller Thanksgiving feasts. This recipe takes all the challenge out of cooking a giant bird but preserves the great flavor.
- 1 boneless turkey breast (For bone-in breast cook an extra 20 – 30 minutes), about 3 – 4 lb.
- 1 large yellow onion thinly sliced
- ½ tsp. garlic salt or use 1/3 tsp. salt and ¼ tsp. garlic powder
- ¼ tsp. black pepper
- ½ lemon juice only
- 1 Tbsp. olive oil
- 1 Tbsp. butter or margarine
- 4 fresh sage leaves slivered
- ¼ cup orange juice
- ¼ cup reduced-sodium chicken broth
- Preheat the oven to 350 degrees.
- Put the turkey in a roasting, and spread the onions rings around it.
- Season the turkey with the garlic salt and pepper, then squeeze the lemon over it.
- Melt the butter in the oil and drizzle it over the turkey and onions. Top the turkey breast with the sage leaves.
- After the turkey has been baking for about 30 minutes, combine and warm the juice and broth.
- Take the turkey out of the oven and pour the liquid evenly over the turkey and onions, and stir the onions.
- Return the turkey to the oven for about 30 more minutes or until it is just cooked through (internal temp of 170 degrees).
- Remove it from the oven, let it rest for about 10 minutes, and slice it from top to bottom. Serve the turkey slices topped with the onions and juices from the bottom of the pan.
Slow Cooker Directions
- In the microwave, melt the butter in a 2-cup glass measuring cup or microwave-safe small bowl (or use a saucepan on the stovetop).
- Add all other ingredients except the turkey and onions to the melted butter and combine well.
- Place the turkey and onions in the slow cooker, then pour the contents of the measuring cup (or saucepan) over them.
- Cook until the turkey reaches an internal temperature of 165 degrees, 7 - 8 hours on low or 3 - 4 hours on high. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Slice the onion, juice the lemon, cut the sage, sprinkle the garlic salt and pepper on the turkey, drizzle it with the lemon and refrigerate it, or fully prepare and refrigerate or freeze the turkey. Scramble Flavor Booster: Sprinkle salt-free lemon pepper seasoning onto the turkey along with the garlic salt and pepper. Tip: Linda Wolpert, our customer service guru and food photographer, mentioned after making this recipe that because her family doesn't drink much orange juice, instead of buying a whole container of OJ for this recipe, she keeps orange juice concentrate in her freezer. When she needs orange juice for a recipe, she takes out the amount she needs and stores the can back in the freezer. She doesn't dilute the concentrate much as her family enjoys the stronger orange flavor. Nutritional Information Per Serving (% based upon daily values): Calories 294, Total Fat: 7g, 11%; Saturated Fat: 2g, 7.5%; Cholesterol: 95mg, 31.5%; Sodium: 319mg, 13.5%; Total Carbohydrate: 5g, 1.5%; Dietary Fiber: 1g, 2%; Sugar: 2g; Protein: 58g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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Cooking for the Holidays
Friday 30th of October 2020
[…] 10-16 lb. turkey (or you could go smaller and just do a turkey breast) […]
Saturday 7th of December 2019
Sunday 8th of December 2019
Merci beaucoup! :)