Baked Herb Crested Turkey Breast

Ingredients

1 turkey breast

1 onion

2 ribs of celery cut

1 tsp. minced Garlic

Fresh Rosemary about 4 sprigs

Juice of 1 lemon

1/ tsp. lemon zest

2 tsp. Salt

1 tsp. Paprika

1 tsp. Black Pepper

1/2 tsp. dried Sage

1/2 tsp. dried Thyme

1/2 tsp. dried Mustard

1 Tbs. Rosemary chopped

2 TBS. Extra Virgin Olive Oil I use OlioCarli made in Italy

1 stick Butter Softened

1 cup dry white wine OR a great muscadine grape juice (I used "Hyman Vineyards Southern Sunshine Carolina Muscadine Juice" here)

Instructions:

Preheat oven to 325 degrees

Estimate the time to cook for the weight of your turkey.

Know the weight for cooking time, mine weighs 8 lbs. It should be done in 3 1/4 hrs or a little before. I will check in 3 hrs with an instant read thermometer, You will want the temperature to be 165 degrees.

Thaw, rinse, and pat dry your turkey breast. Turn over and to inside salt and pepper, add onion, 1 Tbs. of the softened butter, celery push to fit, sprig of rosemary push in to hold.

Turn over skin side up and place a pat of butter and celery inside neck cavity. Pull skin over and pin to breast with a strong toothpick to hold.

Take the remaining softened butter place in small bowl. Add the following to the bowl:

garlic, 1-2 Tbs. chopped fresh rosemary, paprika, salt, pepper, sage, thyme, dried mustard, olive oil, 1/2 tsp. lemon zest and the juice of 1 lemon. Mix Well

Use approximately half of the butter mixture to coat the turkey breast.

Place turkey breast in a shallow baking pan with rack. Pour wine or juice in the bottom of the pan.

Bake for half of the baking time, check and turn pan around in oven baste with remaining mixture and bake the remaining time.

Roast at the 325 degrees and only do so until meat thermometer inserted into the thickest part and not touching bone registers 165 degrees. Remove from oven, tent and leave on counter for 20 minutes before slicing.

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