o a boil; add turkey breast. Return to a boil;
25\u00b0F
Rinse the turkey breast under cold running water and
on-stick spray.
Set turkey breast skin side down, over strings
luminum foil.
Rinse the turkey breast and pat dry.
Cook
Mix all ingredients together in a bowl, then brush them over the turkey breast.
Place the turkey breast and any remaining ingredients into the slow cooker and cook for 10 hours on LOW or 6 hours on HIGH.
d herb seasoning, salt, and black pepper in a bowl. Place turkey breast
kin from both sides of turkey breast. In a food processor or
et aside.
Put the turkey breasts on a work surface
he meat of the turkey breast.
Place the turkey breast into a large
or 6 hours.
Remove turkey from brine. Pat dry with
Thaw turkey breast in refrigerator. Remaining prep can
Shake flour in a plastic browning or roasting bag (14 x 20-inches) and place in a roasting pan, 2-inches deep.
Spread onion, celery and carrot in bag.
Rinse turkey breast and pat dry. Brush with melted butter.
Sprinkle with salt, pepper, paprika and herb blend.
Place turkey on top of vegetables.
Close bag with a twist tie and make six 1/2-inch slits in top of bag with tip of sharp knife.
egrees F.
Rinse the turkey breast and pat dry. Pull the
Combine all ingredients, except turkey in a saucepan.
Bring to a boil. Remove from heat and set aside.
Place turkey breast, skin side up, in a lightly oiled 13 x 9 x 2-inch pan.
Baste with butter mixture.
Cover pan with foil.
Insert meat thermometer through foil into thickest portion of breast, making sure it does not touch bone.
Make an opening in foil so thermometer does not touch the foil.
Bake at 325\u00b0 for 2 hours or until thermometer registers 170\u00b0, basting often with butter mixture.
Heat oil in non-stick saute pan on medium-setting.
Add onion, asparagus, sprouts, garlic, soy sauce, lemon herb seasoning and celery salt and cook until asparagus is tender.
Place tomatoes and turkey breast in a pita pocket and spoon vegetable mixture into pocket.
Place on serving plate and surround with berries and almonds.
Preheat oven to 160 degrees celcius.
Combine thyme, garlic salt, oregano, sage, no fat spray, lemon juice, salt and pepper.
Carefully loosen the skin from the breast.
Spread the herb mixture under the skin.
Replace the skin over the herbs.
Spray the turkey breast with no fat spray.
Wrap the turkey breast in aluminum foil.
Heat for 1/2 hour at 160 C, then reduce to 140 C for the remaining hour.
Roast the breast until a knife inserted into the thickest part of the breast has the juice run clear.
arlic. Set saide.
Rinse turkey breast and pat dry. Gently loosen
Preheat oven to 375\u00b0.
Rinse the turkey breast and pat dry.
In a small bowl, combine the oil, garlic, herbs, salt, and pepper; rub the mixture onto the turkey breast.
Transfer the breast to a roasting pan and roast until the juices run clear when pierced with a fork and an instant-read thermometer inserted into the thickest part, away from bone, reads 165\u00b0, 1 to 1 1/4 hours.
Let rest, covered with foil, for 10 minutes before carving.
Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.
Mix the dressing and wine.
Pour into a 1 gallon size zip-lock bag.
Add the turkey breast and marinate overnight, turning at least once.
Drain off the marinade & discard.
Sprinkle turkey breast with the seasonings.
Place in oven roasting bag.
Melt the butter in the olive oil and add to the turkey breast.
Place the roasting bag & turkey breast in a 9\"x5\" loaf pan.
Bake at 350 degrees for 1 1/2 hours.