Tuesday, August 7, 2012

Garlic and Wine Herb Turkey Breast

Garlic & Wine Herb Turkey Breast

I always have to work the weekend before Easter. Everyone wanted me to fix Easter dinner so I had to come up with something tasty, simple that could be partly prepared ahead of time. I prepared it all but the cooking part and placed it in the refrigerator on Saturday. Roasted it today after I got up from sleeping. It was ready in time and much less trouble than basting and roasting an entire turkey. 
Serves 8

 7 lb Turkey Breast --completely thawed
Reynolds oven roasting bag
2 Tbsp. flour
3 Teaspoons minced Garlic
1/2 cup Riesling wine or other dry white wine
1/4 cup Olive Oil
several leaves of sage minced finely
2 Teaspoons Mediterranean Basil minced
Kosher salt

Preheat oven to 350 *
Shake flour to coat inside oven roasting bag-use Large size
Wash turkey breast and rub with olive oil
Shake kosher salt on turkey from underside
and a little bit on top surface of turkey breast
Place meat in roasting bag
Mix olive oil, wine,garlic, pepper, and herbs and blend throughly to make a marinade.
Pour marinade over turkey.
Seal bag with tie.
Place on a cookie sheet.
Puncture a very small vent hole in top of bag.
Roast in 350* oven for approx. 3 hrs or until golden brown outside
and meat thermometer reads 180*

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