I'm looking for advice on how to flavor/roast skinless turkey breasts with the same herb/salt/lemon peel blend I'm using on the main bird.
Picked up my turkey at the butcher today for a Thanksgiving party tomorrow and it was well under the weight I wanted. Best I could do was add a couple breasts but they're skinless. They're quite large, around a kilo a piece. The complete turkey is already rubbed with herbs, salt, and lemon peel to sit overnight before roasting. Tips on how to get a similar flavor on the breasts? Just repeat the same mix-- or will the flavor come out much stronger without the skin? THANK YOU!