"Hunger is the best sauce in the world."--Cervantes

HERB-CRUSTED TURKEY BREAST Recipe

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This recipe for HERB-CRUSTED TURKEY BREAST, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Heizer
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tbsp. dried rosemary
1 1/2 tbsp. dried thyme
1 1/2 tbsp dried parsley
1 tbsp ground pepper
2 tsp. salt
1 ( 6-7 lb.) turkey breast
2 tbsp. vegetable oil
6 tbsp. melted butter
2 c. chicken broth

Directions:
Directions:
Mix the rosemary, thyme, parsley, pepper, and salt in a small bowl. Pat the turkey breast dry with paper towels and place on a rack in a large roasting pan. Brush the turkey breast with the oil. Rub the mixture over the turkey.
Position the oven rack in the lowest one-third of the oven and preheat to 450 degrees. Drizzle the melted butter over the turkey. Pour 1 c. chicken broth into the pan. Roast the turkey for 20 minutes. Remove the turkey from the oven and cover with foil. Reduce the temperature to 350 degrees. Return turkey to the oven. Roast for 1 hour.Remove foil from the turkey. Pour remaining 1 c. broth into pan. Continue roasting the turkey for 40 to 45 minutes or until a meat thermometer inserted into the thickest portion reads 180 degrees, basting occasionally with the pan juices. Remove the turkey to a platter and tent with foil. Let stand for 30 minutes. Reserve the liquid in the pan for gravy.

Number Of Servings:
Number Of Servings:
Serves 8 to 10 people

 

 

 

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