Graham Kerr's Turkey Breast with Fresh Herbs
Yield
12 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4-lb. | whole |
turkey breast
boneless |
*
|
| 4 | each |
sage leaves
fresh |
*
|
| 4 | each |
thyme sprigs
fresh |
* |
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 2 | each |
garlic cloves
peeled and chopped |
|
| ¼ | teaspoon |
white pepper
freshly ground |
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
turkey breast
boneless |
*
|
||
| 4 | each |
sage leaves
fresh |
*
|
| 4 | each |
thyme sprigs
fresh |
* |
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 2 | each |
garlic cloves
peeled and chopped |
|
| 1.3 | ml |
white pepper
freshly ground |
|
| 0.6 | ml |
salt
|
|
Directions
Preheat oven to 325℉ (160℃).
Split the turkey breast, remove its skin, and set skin aside.
Place sage, thyme, parsley, garlic, pepper, and salt on one half of turkey breast, and place other half on top.
Put in a medium-size loaf pan, tucking reserved skin around the breast to seal in juices.
Bake for approximately 2⅓ hours (the rule of thumb is 35 minutes per pound).
Poke the turkey with a fork.
When the juices run clear, turkey is done.
