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Turkey Breast, Roasted I (M, KLP, TNT)
Source: Louis Rich
Serves: 8-10

2 large garlic cloves, thinly sliced
1 teaspoon onion salt
1 teaspoon oregano
2 cups chicken broth
2 tablespoons dry white wine or sherry

Leaving skin attached along one side, use knife to separate meat from skin. Lift skin; make cuts in meat; insert garlic slices. Rub meat with half of onion salt and oregano. Replace skin; secure with skewers/toothpicks. Sprinkle with remaining spices.

Place skin side up in shallow foil lined roasting pan. Insert meat thermometer. Bake in 325°F oven 2 to 2-1/2 hours, or to an internal temperature of 175°F. Let stand ten minutes before slicing.

To serve: Cut away from bone; remove skewers. Combine broth, wine, heat; serve over turkey slices. Note: For 2-4 pound breast half or portion, use half the amount of garlic, seasonings broth and wine. Bake 1-1/2-2 hours.

Posted by Rema Comras

Nutritional Info Per Serving: N/A