In Wills Point, Texas, Dorothy Pritchett seasons turkey with a mixture of garlic and rosemary for a tasty and tender bird. The attractive main course is a perfect accompaniment to your holiday meal.
- 2 tablespoons olive oil
- 8 to 10 garlic cloves, peeled
- 3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon coarsely ground pepper
- 1 bone-in turkey breast (5 pounds)
- In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped.
- With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
- Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. Let stand for 15 minutes before slicing. Discard toothpicks. Yield: 15 servings.
Originally published as Rosemary Turkey Breast in Light & Tasty December/January 2006, p11
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Rosemary Turkey Breast
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review