Sunday Dinner Menu: Garlic Turkey Breast

Sunday Dinner Menu: Garlic Turkey Breast
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This is a nice Sunday dinner to serve for your family or when company comes over. The turkey breast comes out SO tender in the crockpot. The turkey should be thawed for 2-3 days in the refrigerator if it's bought frozen.
Slow Cooked Garlic Turkey Breast


5-7 pound bone-in turkey breast

4-6 garlic cloves

2 tablespoons dried or fresh lemon peel

2 tablespoons minced fresh parsley

11/2 tsp. freshly ground black pepper

1/2 tsp. kosher or sea salt

1 tablespoon olive oil

Remove extra parts and gravy packet from turkey breast, rinse and pat dry. Place the garlic cloves under the skin of the turkey in various places. Combine the lemon peel, parsley, salt, pepper and oil. Rub this mixture on the turkey all over. Place the turkey breast inside the crock pot. Cover and cook on low for 8-9 hours or on high for 5-6 hours. Check for an internal temperature of about 180 to make sure it's done.

Sautéed Green Beans


2 tablespoons olive oil

1 tablespoon butter

2 tablespoons fresh lemon juice

2 cups diagonally sliced fresh green beans

1 teaspoon lemon zest

1/4 tsp. garlic granules, or one garlic clove, minced

1/4 tsp. ground black pepper

Heat the olive oil, butter and lemon juice in a skillet over medium heat. Add the green beans, lemon zest, garlic, salt and pepper. Stir, and cook on low heat for 10 minutes with the lid on. Stirring now and then. Remove the lid and cook for 5-10 more minutes until beans are crisp tender.

Mediterranean Spring Salad with Feta Cheese


1/2 pound small new red potatoes

1/2 cup olive oil

2 tbsp. fresh lemon juice

1 crushed garlic clove

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. ground pepper

6 cups mixed salad greens

1 large tomato, cut into thin wedges

1 green pepper, cut into thin rings

1 small purple onion, cut into thin rings

1 cucumber, thinly sliced

1/2 cup Feta cheese, crumbled

Cook the potatoes in boiling salted water about 25 minutes or until they are tender. Drain well, and cool to warm. Thinly slice and place them in a serving bowl. In a jar or measuring cup combine the oil, lemon juice, garlic, basil, oregano, pepper and salt. Mix well with a whisk or place the lid on the jar and shake. Pour over potatoes and marinate for 1 hour. Drain the marinade off into a measuring cup, and set aside the potatoes. Place the greens in a large salad bowl. Arrange the potatoes, tomato wedges, green pepper, red onion, cucumber, and Feta cheese over the greens. Serve with the marinade on the side for a dressing.

Black Pepper Biscuits


2 cups all-purpose flour

2 tablespoons baking powder

Pinch of salt

1 teaspoon granulated sugar

4 teaspoons freshly ground black pepper

2 rounded tablespoons shortening

1 to 1 1/2 cups buttermilk

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Sift together the flour, baking powder, salt, and sugar. Cut in the shortening with a pastry cutter or your fingers until it's mixed in. Add buttermilk and mix until a dough forms. Start with one cup of the buttermilk and add more if it's dry. Roll the dough out gently on floured wax paper. Cut out with a 2 inch biscuit cutter. Place on the baking sheet and bake till lightly browned.

Lemon Glazed Cake


3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup butter, softened

2-3/4 cup granulated sugar, divided

4 eggs

1 cup sour cream

1 tablespoon grated or dried lemon peel

1/3 cup lemon juice

Preheat the oven to 350 degrees F. In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, cream the butter with 2 cups of the sugar until light and fluffy. Add the eggs and beat well. Stir in the flour mixture alternately with the sour cream; blend well. Stir in the lemon peel. Pour the batter into a prepared Bundt pan. Bake for 75 minutes until toothpick inserted into center of cake comes out clean. Cool for 10 minutes. Place the cake on a cake dish or serving dish. In a small bowl, combine the lemon juice and remaining sugar, blending well. Brush the mixture on the warm cake. Cool before serving. Serves 10-12.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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