There's enough rosemary in this recipe to accent both the turkey and vegetables in the short time they roast. Serve with Mushroom Barley Pilaf.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2006
- 1 boneless single turkey breast (about 3 lb/1.5 kg)
- 1 tablespoon lemon juice
- 3 sweet red, orange and/or yellow peppers
- 16 cloves garlic
- 4 stems fresh rosemary, halved or parsley
- 1 tablespoon extra-virgin olive oil
Rosemary Garlic Butter:
- 2 cloves garlic
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 1/2 teaspoon chopped fresh rosemary (or 1/2 tsp/2 mL minced dried)
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon pepper
Rosemary Garlic Butter: On cutting board, coarsely chop garlic; sprinkle with salt. With flat side of knife or fork, mash to form paste; scrape into small bowl. Mix in butter, rosemary, lemon rind and pepper.
With fingers, loosen skin at thickest part of turkey breast. Slide fingers under skin to loosen and make pocket, leaving skin intact on 3 sides. Press butter mixture into pocket, pressing skin to spread evenly.
Place turkey, skin side up, in small shallow roasting pan. Drizzle with lemon juice. Roast in 325?F (160?C) oven for 45 minutes.
Meanwhile, quarter and seed sweet peppers; cut each quarter crosswise into thirds and place in bowl. Add garlic, rosemary and oil; toss to coat. Arrange around turkey. Roast until meat thermometer registers 185?F (85?C), about 45 minutes. Transfer turkey to cutting board; tent with foil and let stand for 15 minutes before slicing.
Return pepper mixture to oven; roast until tender, about 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 185 mg
- Protein 38 g
- Calories 310.0
- Total fat 14 g
- Cholesterol 105 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
- Iron 16.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 122.0