Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Rosemary Garlic Turkey Breast




Source of Recipe


by Millie, from Simply HeartSmart Cooking by Bonnie Stern


List of Ingredients




1 Skinless turkey breast, bone in, about 3 lbs
2 Garlic cloves; cut into Slivers {you can pop this up to whatever ya like!}

1/2 tsp Dried rosemary OR Tiny sprigs fresh rosemary
3 tbsp Honey
1 tbsp Dijon mustard
1 tbsp Olive oil
1 tbsp Lemon juice
1/2 tsp Pepper
Salt to taste


Recipe



Trim any fat from turkey. Make small slits in top of breast and insert garlic slivers and rosemary. (If you don't have any fresh rosemary, add dried to the honey mixture.) In small bowl, combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast. Sprinkle with salt. Place trukey in baking dish, meaty side up. Roast at 350°F for 45 to 60 minutes, depending on size of breast.

Baste every 10 to 15 minutes until done. To carve, slice meat off bone on diagonal.

As Bunnerized:

First of all, I took one l@@ky at that saucy n stuff n IMMEDIATELY ~*~ nuh~uh....gonna have to double that goody up...since I've gone to triplin it!!

I wash/dry the beasty (I wash all my meat for whatever that's worth, spare ground meats) then I gently lift the skin (yes I leave skin on but sometimes take off before I eat ~ depends on if I'm in an overly "healthy~mood!"

Massage the saucy under skin & over/under entire breasty. Now....2 gloves garlic?? What's up with that??? I don't "count" but I just keep goin til I'm "happy" basically separating the garlic into cloves n slivering! Then I lay several slivers under skin.

Lay skin back down n pat a bit ~*~ then go about the cuttin slits in beasty & workin the remainin slivers into to slits. Whatever slivers were left I toss in saucys. Then I generously baste the whole thing with the saucys. Poke into a 350° oven and baste every 15 min's.