Savoury Roasted Turkey Breasts
* exported from mastercook * 
 
savoury roasted turkey breasts (10.5 grams fat) 
 
  recipe by :
  serving size : 3 preparation time :0:00
  categories :
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 large  head garlic
1   skinon, bone-in turkey breast half (up to 2),
  about 3
lb.  each
10 oz.  can undiluted chicken broth
1/2 cup  dry white wine or apple juice
3 Tbsp  butter -- at room temperature
1 tsp  dried sage leaves
1 tsp  dried thyme leaves
1 tsp  ground savory
1 tsp  salt
 
preheat oven to 350 f. peel garlic cloves and slice each in half. 
scatter over 
a 9 
x 13-inch baking dish. set turkey, skin-side up, on top of garlic. if 
you are 
using 
2 turkey breasts, they may be a snug fit so you may have to wedge them 
into the 
dish. 
pour broth and wine overtop. then rub butter over each turkey breast. 
using 
your 
fingers, crumble sage over turkey. then sprinkle with thyme, savory and 
salt. 
 
roast turkey, uncovered, in centre of preheated 350 f oven, basting 
frequently 
with 
pan juices. turkey is done with an instant-read thermometer inserted into 
thickest 
area of breasts reads 160 f. this will take about 1 1/4 hrs, whether you 
are 
cooking 
1 or 2 breasts. remove turkey to a platter. loosely cover with foil. 
let 
stand 15 
mins. 
 
meanwhile, pour pan juices and softened garlic into a small saucepan set 
over 
medium-high heat. using the back of a spoon, coarsely mash garlic. boil, 
stirring 
often, until sauce has thickened, from 10 to 12 mins. slice turkey and 
spoon 
sauce 
overtop. 
 
makes 3 to 6 servings. 
 
nutrients per serving: 41.7 g protein, 10.5 g fat, 4 g carbohydrates, 2.5 
mg 
iron, 
58 mg calcium, 842 mg sodium, 0.2 g fibre, 289 calories 
excellent source of niacin and vitamins b6 and b12. good source of iron. 
 
source: "chatelaine - october 2002" 
s(mc formatted): "lily [amandasmom...@icqmail.com] october 2003 " 
- - - - - - - - - - - - - - - - - - - 
 
notes : if you're not cooking for a large crowd this thanksgiving but 
still want 
turkey feast, try roasting one or two breasts instead of a whole bird. 
cooking 
time 
is shorter and there's more oven space so you can also make our cranberry 
sauce 
l'orange and wild rice-and-pecan bake. 
 
a new "healthy" list... 
http://groups.yahoo.com/group/healthy-cooking 
 
 
-- 
(ID: 10428) Mirror: rec.food.recipes: Fri, Oct 17, 2003


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