Lemon-Roasted Turkey Breast
Serves 4+ depending on portion sizes

1 4-lb (approximately) BONE-IN turkey breast
Butter spray
Curt's Seasoning
5 to 6 thin lemon slices (peel on)

(See below for optional Lemon Sauce for the Lemon-Roasted Turkey Breast)

Gently loosen the skin over the breast so you can insert the lemon slices. There's usually a hole somewhere where you can get your fingers in and then just coax them up so you loosen the skin on the whole breast. Slide in the lemon slices so they sit next to each other covering the breast. They will lie under the skin, and the skin will hold them in place.

Approximately 3 slices per side will do it. Stand the breast bone-side down in a large roasting pan. You want it to balance on the breastbone. I use a large, deep lasagna pan so I have plenty of room around the breast for the side dish. If you need to, you can do the side dish in another pan. Spray the turkey breast with the butter spray. Sprinkle on the Curt's spice blend. I cover the breast pretty generously. This is not a hot spice, just a real flavorful blend.

Ratatouille Serves 4 2 Japanese eggplants cut into one-inch cubes. (Do not bother to peel the eggplant. If you can't get Japanese eggplant, just get regular small ones.)
2 green zucchini, cut into one-half inch slices
12 large mushrooms, cleaned and cut in half, top to bottom
1 12-oz jar roasted red peppers, cut into one-half inch wide strips
6 large shallots, peeled and cut in half
16 cherry tomatoes
1/2 cup olive oil
1 heaping tsp Italian herb mix
2 Tbl balsamic vinegar glaze (Aged balsamic vinegar will also work.)

If you use the large eggplants, you'll have to seed them.

Place the eggplant pieces on a paper towel and lightly sprinkle salt over them. Set aside while you prep the rest of the veggies. Prep your remaining veggies. Then toss all of the vegetables (including the eggplants) around the turkey. Mix them up so you have a good variety all around the turkey breast. Drizzle on the olive oil and the Italian herbs. Keep the vinegar out for now.

Roast the turkey and the vegetables at 350 degrees for 2 hours. If you use a meat thermometer, keep an eye on it and roast your turkey to 190 degrees. At the 2-hour mark, stir the veggies and check the thermometer. You should be ready or just about ready to take out the turkey. When the turkey is finished, take the turkey out of the pan and put it on a carving board. Drizzle on the vinegar or glaze. Put the veggies in the turned-off oven so they stay warm. The turkey should sit for 10 minutes while you make the sauce. This causes the juices to soak back into the turkey, keeping it moist.

Lemon Sauce for the Lemon-Roasted Turkey Breast (optional)
4 Tbl butter, melted
3 tsp grated lemon rind
2 tsp lemon juice

Mix all of these in a pan or a heatproof measuring cup and keep warm until you want to drizzle it over the turkey slices. Carve the turkey, put the ratatouille on the side, drizzle the turkey with lemon sauce and you're ready to serve.