Recipe - Rosemary Turkey Breast
I made this for Sunday dinner this week and it was amazing. I cooked it in a NuWave oven, but a regular oven works great also. It was very moist and tasty.
- 8-10 cloves of garlic
- 3 teaspoons dried rosemary
- 2 tablespoons Olive Oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 Bone-In Breast 4 lbs.
In a food processor (I use a magic bullet blender), combine garlic, rosemary, olive oil, salt, paprika, and pepper until it forms a paste. Spread half the mixture under the skin of the breast. To hold the skin closed, use toothpicks. Spread remaining mixture on top of skin.
Bake 1-1/2 - 2 hours at 325 degrees or until center of breast reaches 170 degrees. Let stand 10-15 minutes before cutting so that the bird will retain it's juices.
A 3x5 card version of this recipe can be found here.