Roast Turkey Breast with Peppers and Rosemary Garlic Butter
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 310 |
| pro | 38 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 105 mg |
| sodium | 185 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 16% |
| vit A | 14% |
| vit C | 122% |
| folate | 7% |
Suggested Recipes
-
1 boneless single turkey breast (about 3 lb/1.5 kg)
1 tbsp (15 mL) lemon juice
3 sweet red, orange and/or yellow peppers
16 cloves garlic
4 stems fresh rosemary, halved, or parsley
1 tbsp (15 mL) extra-virgin olive oil
Rosemary garlic_butter:
2 cloves garlic
1/4 tsp (1 mL) salt
2 tbsp (25 mL) butter, softened
1-1/2 tsp (7 mL) chopped fresh rosemary (or 1/2 tsp/2 mL minced dried)
1/2 tsp (2 mL) grated lemon rind
1/4 tsp (1 mL) pepper
Preparation:
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.
Tags:
Main Course; Poultry-Turkey; Vegetables; Roast; Entertaining;
Source
Canadian Living Magazine: March 2006
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