- 1/2 teaspoon dried rosemary leaves,
crushed
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried marjoram leaves
- 1 (5 to 6-pound) whole turkey breast
tenderloin
- 1 medium onion, peeled, quartered
- 1 garlic clove, peeled
This recipe makes 16 servings.
Heat oven to 325°F. In small bowl,
combine rosemary, sage, thyme and marjoram.
Loosen skin covering turkey breast and pull
away, leaving attached at neck. If
necessary, use sharp knife to loosen
connecting membrane. Rub herb mixture evenly
over turkey breast meat. Replace skin over
breast, tucking under bottom of breast.
Place turkey breast, skin side up, on rack
in roasting pan. Place onion and garlic
inside neck opening. Insert meat thermometer
so bulb reaches center of thickest part of
breast meat, but does not rest on bone. Do
not cover or add water.
Bake at 325°F. for 1 3/4 to 2 1/4 hours or
until turkey is fork-tender, juices run
clear and meat thermometer registers 165 to
170°F. Let stand 10 to 15 minutes before
carving. Remove and discard onion and garlic
from neck opening.
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