Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing
Yield
servingsPrep
20 minCook
2Ready
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
turkey breast
parts of the ribs and wings attached |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | tablespoons |
black pepper
freshly ground |
|
| 4 | tablespoons |
sage
minced fresh |
|
| 4 | tablespoons |
rosemary leaves
minced fresh |
|
| 1 | x |
stuffing
fig and apricot |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
turkey breast
parts of the ribs and wings attached |
|
| 7.5 | ml |
salt
|
|
| 23 | ml |
black pepper
freshly ground |
|
| 6E+1 | ml |
sage
minced fresh |
|
| 6E+1 | ml |
rosemary leaves
minced fresh |
|
| 1 | x |
stuffing
fig and apricot |
* |
Directions
Preheat oven to 350℉ (180℃).
Rub the turkey breast inside and out with the salt and pepper, then with the herbs.
Discard the herbs or, for a stronger impression, leave some of the herbs clinging to the breast, or tuck them under the skin.
Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as filling the breast cavity.
Place the turkey skin side up on a piece of foil (to protect the dressing), then place on a rack in a roasting pan.
Roast for approximately 2½ hours, or about 25 minutes per pound.
If you are using a meat thermometer, insert it into the thickest part of the breast, almost to the bone, before placing the breast in the oven.
When the thermometer reads 185 degrees, the meat is done.
Let the turkey stand at least 10 minutes and up to 30 minutes before carving.
Serves 6 to 8.
