Yield: 1 Servings
|\N \N||-dkwj78a f siebengartner|
|12 \N||Cloves garlic|
|10 teaspoons||Dry mexican oregano|
|12 teaspoons||Olive oil|
|12 teaspoons||Red wine vinegar|
Give this a try. I usually do it with a whole turkey, but have also done it with turkey breast as well as large roasting chickens with equal success.
It's my Puerto Rican turkey recipe that you may have, but in case you don't.....(g) In a blender, puree 12 cloves of garlic, 10 tsp dry Mexican oregano, 12 tsp olive oil, 12 tsp red wine vinegar, 1 tsp salt and ½ tsp pepper. This mixture will be about the consistency of mayonnaise. Then, "slather" the inside and outside of the turkey breast with the mixture, using all of it. Place in a baking pan, cover tightly and bake at 350~ for ½ hour. Uncover and continue roasting until tender (time will depend on the size of the breast or bird). Baste about every 15 minutes with the pan juices.
I think you'll enjoy this. It's one of the few ways I've done a whole breast that hasn't resulted in the cardboard effect (g). MM Norma Wrenn Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998