1 hour, 15 minutes
Makes 8 Servings
JENNIE-O® Tender & Juicy Young Turkey Breast (4½ - 5 pounds), thawed if frozen, split into 2 halves
tablespoons olive oil
cups packed flat leaf parsley leaves, finely chopped
cup sage leaves, finely chopped
garlic cloves, smashed
tablespoons finely grated lemon zest
teaspoon crushed red pepper flakes
teaspoons kosher salt
cup olive oil
Heat oven to 375°F.
Loosen turkey skin. Rub half of the Spicy Gremolata under the skin of turkey breast halves.
In large heavy bottomed skillet over medium-high heat, heat oil. Sear each breast half 6 to 8 minutes, or until golden brown on both sides.
Place seared turkey on large, rimmed baking sheet. Roast 30 to 60 minutes or until meat thermometer inserted into the thickest part of the breast registers 165°F. Remove turkey from oven. Rub turkey breasts with remaining Spicy Gremolata. Let stand 15 minutes for easier carving.
In medium bowl, combine parsley, sage, garlic, lemon zest, red pepper flakes and kosher salt. Mix to combine. Stir in olive oil.