aw turkey breast in
lt, and the sugar in a large stock pt
carefully loosen skin from the turkey breast; place mixture under the skin
Make small slits in top of the turkey breast and insert garlic slivers and rosemary.
If you don't have fresh rosemary, add dried to the honey mixture.
Combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast.
Sprinkle with salt. Place in baking dish, meaty side up.
Roast at 350 degrees for 45 to 60 minutes, depending on size of breast.
Baste every 10 to 15 minutes until done.
To carve, slice meat diagonally.
ven to 325\u00b0F
In a small bowl combine, green
Place turkey breast in crock-pot.
Pour Worcestershire sauce over turkey.
Combine seasonings and rub into turkey.
Pour chicken broth into bottom of crock-pot.
Cook on low for 5 to 8 hours or until done.
irst 10 ingredients.
Marinade Turkey breast in a large ziplock bag or
Sprinkle turkey breast evenly with salt and pepper.<
Melt 2 tablespoons butter in a skillet over medium heat.
>turkey breast skin in one piece without tearing the skin, and set aside. Bone
egrees F.
In a small bowl,
Use food processor with steel knife.
Place parsley in work bowl.
With machine running, drop garlic through feed tube and mince.
Add lemon juice, oil, rosemary, 1 teaspoon salt and pepper. Process 3 seconds to blend.
Transfer to large plastic bag.
Add turkey and seal airtight.
Marinate 4 hours at room temperature or overnight in refrigerator.
Bring to room temperature before continuing.
Take sliced turkey breast and salt and pepper lightly.
When oil is hot, flour the turkey breast, put in hot oil and fry until done.
Be careful not to overcook.
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.
Rinse the breast under cold water, then pat
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.
Place turkey breast down in crock pot.
Combine melted margarine or butter, lemon juice and Italian salad dressing and pour over turkey breast.
Cook all day on low.
Flour sliced turkey breast and brown in small amount of oil. Layer in baking dish with Prego spaghetti sauce.
Top with Mozzarella cheese (grated or sliced).
Cover with foil and bake 1 hour.
Uncover for last 15 minutes.
gredients in a large stockpot. Bring to a boil; add turkey breast.
Mix water, salt, and sugar in a 6-quart container or