Herb-butter basted turkey breast - sl 11/86
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; melted |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Green onions; minced |
| 1 | teaspoon | Dried whole sage; crushed |
| 1 | teaspoon | Dried whole thyme |
| 1 | teaspoon | Dried whole marjoram |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 5 | pounds | To 5-1/2 lb turkey breast |
| Red and green grapes; (optional) | ||
Directions
Combine first 9 ingredients in a saucepan; bring to a boil.
Remove from heat; set aside.
Place turkey breast in a lightly oiled 13" x 9" x 2" baking pan; baste with butter mixture. Cover pan with foil. Insert meat thermometer through foil into thickest portion of breast, making an opening so that thermometer does not touch foil. Bake at 350 F for 2 hours or until thermometer registers 170F, basting often with butter mixture. Transfer turkey to serving platter. garnish with grapes, if desired. Yield: 10 to 12 servings.
Shirley Shepherd of Texas, in November, 1986"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-04-95