Vegetable oil spray
3 ½ lb. Frozen half turnkey breast with skin, thawed (ask the butcher to cut)
2 Tablespoons grated lemon zest
¼ cup fresh lemon juice
3 Tablespoons olive oil
6 medium garlic cloves
½ Tablespoon Dijon mustard
¾ Teaspoon dried rosemary
½ Teaspoon dried thyme
½ Teaspoon salt
½ cup snipped fresh parsley

Lightly spray a large, glass baking dish with vegetable oil spray. Put the turkey in the baking dish. In a small bowl, whisk together the remaining ingredients except the parsley. Stir in the parsley. Gently loosen but do not remove the turkey skin, creating a pocket. Being careful not to break the skin, spoon the parsley mixture as evenly as possible under the skin. Gently pull the skin over any exposed meat. Cover tightly with plastic wrap and refrigerate for 8 to 12 hours.

Preheat the oven to 325 degrees. Remove the plastic wrap from the turkey. Bake the turkey for about 1 hour and 45 minutes, or until an internal thermometer reads 165 degrees. Let stand on a cooking rack for 15 minutes for easy carving. Remove and discard skin. Thinly slice turkey.

Nutrition Facts
Serves: 8
Calories: 200
Fat: 6 grams
Saturated Fat: 1 gram
Sodium: 228 mg