Graham kerr's turkey breast with fresh herbs
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4-lb. whole turkey breast boneless (with skin) | |
| 4 | Fresh sage leaves | |
| 4 | Fresh thyme sprigs | |
| 1 | tablespoon | Fresh chopped parsley |
| 2 | Garlic cloves peeled and chopped | |
| ¼ | teaspoon | Freshly ground white pepper |
| ⅛ | teaspoon | Salt |
Directions
Preheat oven to 325-degrees F. Split the turkey breast, remove its skin, and set skin aside. Place sage, thyme, parsley, garlic, pepper, and salt on one half of turkey breast, and place other half on top. Put in a medium-size loaf pan, tucking reserved skin around the breast to seal in juices. Bake for approximately 2-⅓ hours (the rule of thumb is 35 minutes per pound). Poke the turkey with a fork. When the juices run clear, turkey is done.
Serves 12.
From the November 12, 1994 issue of TV Guide. APB Submitted By ALAN BURGSTAHLER On 11-11-94