Rosemary Turkey Breast
I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that’s lower in fat, yet delicious—the perfect centerpiece for holiday meals. —Dorothy Pritchett, Wills Point, Texas
Reviews
Super simple recipe to follow along with. Turned out moist and full of flavor.
Great recipe. My family isn't huge on turkey but we all found this to have great flavor. Not dry either. I used a 6.5lb turkey breast and the cooking time was closer to 3 hours. Would also increase the temp for the last 30 min to make sure the skin crisps up.
Great flavor, moist, simple and delicious! A winner!
This was wonderful. Very moist, and very garlicky. I would love to make it again!
The smallest turkey my store had was 6.5lbs, so I increased the ingredients a little to make sure I had enough to cover the whole turkey. Not sure if it was the recipe, or my additions but the flavors were way too strong. My house still smells of garlic the next day (and I love garlic, but this was way too strong and I didn't increase the amount of garlic). The rosemary was way too intense as well. I couldn't eat the pieces near the edge, and my husband was scraping off his seasoning. I may try it again, reducing the amount of garlic and rosemary and possibly eliminating most the paprika. On the positive side, it was really easy to make and this was my first time making it turkey. I used one of the bags per my mother in law's suggestion, baked it @350 for 2 hours and it was extremely juicy.
This has become a family favorite.
I was really surprised by how delicious this was.