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By
roasting a turkey breast instead of the whole bird, the meat cooks to perfection;
vegetables and potatoes can roast along with the turkey for a great flavor
and easy cleanup. |
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Did
You Know?
While carving, keep the turkey from moving by holding it in place
with a meat fork. Carve on a stable cutting surface, such as a plastic
cutting board or platter.
Success Tip
If the turkey breast is frozen, thaw it slowly in the refrigerator,
in cold water or quickly in the microwave, following the manufacturer's
directions. For a 4 1/2- to 5-pound turkey breast, allow at least
2 days to thaw in the refrigerator. |
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4
1/2- to 5-pound whole turkey breast
10 medium potatoes
10 medium carrots, cut diagonally into
2-inch pieces
1/2 cup butter or margarine, melted
1/4 cup dry white wine or apple juice
2 tablespoons chopped fresh or 1 1/2
teaspoons dried rosemary leaves
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water
Chopped fresh parsley, if desired
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PREP:
20 min; ROAST: 2 1/2 hr; STAND: 10
min
Makes 8 servings
1. Heat oven to 325°. Place turkey breast, skin side up, on rack
in large shallow roasting pan. Insert meat thermometer so tip is
in thickest part of meat and does not touch bone. Cut potatoes crosswise
into 1/4-inch slices about three-fourths of the way through. Place
potatoes and carrots on rack around turkey.
2. Mix butter, wine, rosemary, salt, paprika and garlic. Brush vegetables
with about one-fourth of the butter mixture. Roast uncovered in
oven 1 hour.
3. Brush turkey and vegetables with half of the remaining butter
mixture. Roast 30 minutes; brush with remaining butter mixture.
Roast about 1 hour longer or until vegetables are tender, thermometer
reads 170° and juice of turkey is no longer pink when center is
cut. Remove turkey and vegetables from pan; keep warm. Let turkey
stand 10 to 15 minutes.
4. To make gravy, pour drippings into measuring cup; skim off any
excess fat. Add enough water to drippings to measure 2 cups. Heat
drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons
cold water; stir into drippings. Boil and stir 1 minute. Serve with
turkey. Sprinkle parsley over carrots.
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1
Serving: Calories 570 (Calories from Fat 225); Fat 25g (Saturated
5g); Cholesterol 130mg; Sodium 590mg; Carbohydrate 39g (Dietary Fiber
5g); Protein 52g
%Daily Value: Vitamin A 100%; Vitamin C 14%; Calcium 6%; Iron 14%
Diet Exchanges: 2 Starch, 6 Lean Meat, 2 Vegetables, 1 Fat |
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