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Roast Turkey Breast Recipe
|Lemon juice||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Powdered thyme||1⁄8 Teaspoon|
|Powdered basil||1⁄8 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Rose wine||1⁄2 Cup (8 tbs)|
|Chicken bouillon cube||1 , crushed|
|Small mushrooms||2 Cup (32 tbs) (Fresh)|
|Small whole onions||1 Can (10 oz), drained|
Serving size: Complete recipe
Calories 1238 Calories from Fat 468
% Daily Value*
Total Fat 53 g81%
Saturated Fat 23 g115%
Trans Fat 0 g
Cholesterol 318 mg
Sodium 4142.9 mg172.6%
Total Carbohydrates 92 g30.6%
Dietary Fiber 3.2 g12.9%
Sugars 35.9 g
Protein 95 g190.8%
Vitamin A 30.4% Vitamin C 32.2%
Calcium 18.4% Iron 39.8%
*Based on a 2000 Calorie diet
Season underside with 1/2 teaspoon salt.
Mix remaining salt with butter, paprika, herbs and pepper; rub over skin.
Place turkey, skin side up, in a shallow pan; roast in preheated 400Â° F oven 20 minutes, until skin begins to brown.
Reduce heat to 325Â° F.; roast 1 to 1 1/2 hours, until meat is tender, basting frequently with wine mixed with bouillon cube.
Add mushrooms (halved or whole) and onions for the last 20 minutes that turkey roasts.
If desired, pan juices may be thickened slightly with cornstarch.