Title: Graham Kerr's Turkey Breast with Fresh Herbs
Categories: Poultry Turkey
Yield: 12 Servings
| 1 | | 4-lb. whole turkey breast boneless (with skin) |
| 4 | | Fresh sage leaves |
| 4 | | Fresh thyme sprigs |
| 1 | tb | Fresh chopped parsley |
| 2 | | Garlic cloves peeled and chopped |
| 1/4 | ts | Freshly ground white pepper |
| 1/8 | ts | Salt |
Preheat oven to 325-degrees F. 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 2-1/3 hours (the rule of thumb is 35
minutes per pound). Poke the turkey with a fork. When the juices run
clear, turkey is done.