Mix all ingredients (except turkey breast) to make a paste.
Now for the messy part- rub the paste between the skin and the flesh for the turkey breast, everywhere possible.
Use all the paste.
Roast per mfg.
instructions, usually about 2 hrs.
>turkey breast. Even when I purchase a brined turkey breast
25 degrees.
Rub the turkey breast inside and out with the
your turkey. Smaller the better for me.
Turkey -- Make
asoned butter directly on the turkey breast. Rub the rest of
Place the turkey breast in a shallow
oth sides of each turkey breast half with salt and
a bowl. Place turkey breast with skin side up
serve the whole lemon for another use. Chop
il cooking spray.
Rub turkey on all sides and under
egrees F.
Rinse the turkey breast and pat dry. Pull the
loosen the skin from the turkey breast and rub the spice mixture
he meat of the turkey breast.
Place the turkey breast into a large
arge enough to hold the breast/s and veggies (do not
b>for 15 minutes at 425 degrees.
Meanwhile, rub oil on turkey
Preheat oven to 325\u00b0.
Brush the turkey with melted butter and sprinkle with salt and pepper.
Place skin side up on a rack on a shallow roasting pan, 20 minutes of roasting time per pound. Roast, uncovered, basting occasionally, with the rest of butter mixed with wine.
Let stand the roasted turkey for a few minutes before carving.
Cut into thin slices.
It can be served warm with a Bearnaise sauce or cold with a sauce made up of half sour cream and half mayonnaise and parsley.
Use a 5-6 quart slow cooker.
If desired, remove skin from the turkey breast.
In a small bowl, combine the pepper, salt, cayenne, onion powder, paprika, thyme, nutmeg, and rosemary.
Rub the mixture all over the turkey.
Place the turkey into the slow cooker.
If you have any extra mixture left in the bowl, sprinkle it on top.
Add the chicken broth.
Cover and cook on low for 6-8 hours, or on high for 4-5 hours.
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.
Using a vegetable peeler or mandolin, peel the cucumber into thin sliced strips.
Slice Dietz & Watson Originals Turkey breast into thin sliced strips.
Slice Dietz & Watson Originals Cheddar Cheese into 1/2 inch sliced strips.
Layer one slice of D&W Turkey, folded in half, and two D&W Cheese pieces onto cucumber slices.
Roll cucumber and place toothpick in the middle to hold the roll together.
Serve with Ranch Veggie Dip for dipping.
Spread tortillas with reduced-fat cream cheese.
Top with remaining ingredients; roll up.
KITCHEN TIPS:
SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast.
MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours.
SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.