Australian Bushwhacker Turkey Breast

Lemon and basil marinated turkey breast roasted in creamy cheese sauce.

1 Honeysuckle White Split Turkey Breast (1 1/2 to 2 pounds)
Marinade:
1/4 cup lemon juice
1 tablespoon dried basil
1 tablespoon parsley
1 tablespoon minced garlic
3 tablespoons butter, melted
Sauce:
1 package white sauce mix
2 tablespoons freshly grated Parmesan cheese
2 tablespoons shredded cheddar cheese 

Mix together marinade ingredients and pour over turkey breast that has been placed in a roasting pan. Cover with foil and marinate in the refrigerator for 20 minutes to 2 hours. When ready to roast, place in a preheated 350°F oven for 35 minutes. Uncover and cook for an additional 15-20 minutes until a meat thermometer registers 170°F and turkey breast is no longer pink in the center. 

For Sauce: Prepare white sauce mix according to package directions, then stir in cheeses. 

Cut breast in quarters and pour sauce over the top. Garnish with fresh parsley and lemon wedges if desired. 
Makes 4 servings.

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