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Turkey Breast, Vegetable-Crusted (M, TNT)
Source: My adapatation of Julia Child's leg of lamb
Serves: As many as a regular turkey

1 turkey whole breast OR 1 turkey, disjointed and skin removed
1 lemon
Soy sauce to taste
1 to 2 large onions
1 to 2 cloves garlic
1 large green pepper
1 to 3 large carrots
Black pepper to taste
Dry wine, color really doesn't matter
Oil (optional)

After cutting the bottom quarters from the breast and removing all the skin, rub all the 3 parts with the lemon, squeezing the juice as you do so (this is something I always do with poultry).

Rub the parts with the soy sauce, lower sodium is perfectly fine here.

In a food processor, chop all the vegetable to small pieces, not pureed. Mix with the pepper and wine and a little oil, if using.

Put the turkey pieces in a large open roasting pan in which you have strewn about half the chopped vegetable mix. They should be flesh side up. Pat the rest of the vegetable mix thickly over the bird, almost making a new skin for it.

Roast it in the oven at 425°F to 450°F for 20 minutes. Then reduce the heat to 350°F and continue cooking, basting, until done to your taste. You certainly could check the temperature with a thermometer. It will not take as long as whole turkey, as it is in smaller pieces. Don't overcook it so it becomes to dry.

Serve it with the crust intact, or slice it up in the kitchen using the stuff in the pan as gravy.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A