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TURKEY
BREAST, OVEN-STYLE
Have your poultry man bone a whole turkey breast. (Ask him to reweigh
after boning so you can accurately time the meat.) Soften a stick of butter
and mix it with fresh or dried herbs, pepper, some mustard if you like
or stick to more Oriental flavorings, using garlic, ginger and a little
soy. (I made it the other night and used fresh chopped basil leaves, garlic,
pepper and a glob of Dijon mustard. Fantastic!)
Anyway, heat the oven to 450 degrees. Season the breast with a salt-free
seasoning mix of your choice and pop into the oven for 20 minutes. Turn
the temperature down to 350 degrees and "paint" with the butter
mixture. Loosely top with aluminum foil. Bake for about 30 minutes a pound,
basting now and again.
By having the breast boned, you will be able to carve it easily. It is
in perfect form for a buffet, sandwiches or whatever. You will be left
with very lean, well-seasoned, compact meat.
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