ENGLISH
HERBED TURKEY BREAST WITH VEGETABLES
Ingredients (Serves 6-8)
1 turkey breast (6 to 7 pounds), bone in, skin on, excess fat trimmed 3 garlic cloves, minced
4 tablespoons butter, softened
3 tablespoons chopped fresh
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1 tablespoon olive oil
1 large onion, cut into eighths
4 medium carrots, halved lengthwise and cut into 1 inch pieces
1 ½ pounds assorted small potatoes, scrubbed, halved or quartered 2 tablespoons
Coarse salt and freshly ground pepper
Rinse turkey and pat dry with paper towels.
Mash garlic and ½ teaspoon salt with the side of a large knife until a paste forms. Transfer to a small bowl, and add softened butter and herbs. Season with salt and pepper.
Gently separate turkey skin from breast meat, being careful not to tear the skin. Spread herb butter mixture evenly under skin, then smooth down to remove trapped air. Brush turkey with olive oil, and season with salt and pepper.
Place all of the vegetables in the bottom of the oven. Drizzle with extra virgin olive oil, season with salt and pepper, and toss to combine.
Place low rack on top of vegetables. Place breast on rack and add extension ring to top of oven. Bake for 11 minutes per pound at 400°F.
Halfway through cooking time, use the tongs to turn the bird so that the other end of the breast is uppermost. Continue to bake until the juices run clear when you insert a skewer into the base of the breast or the temperature of an instant read thermometer registers 165°F when inserted into the thickest part of the breast. Cover the turkey with foil and allow to rest for 10 to 15 minutes.
Remove vegetables and cover with foil to keep warm. If desired, place cooking juices in a saucepan and bring to a boil. Add 2 teaspoons of cornstarch that have been mixed with 1 tablespoon of water. Stir until thickened. Season with salt and pepper if desired and serve with turkey.
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Halogen Oven Manual_Revn Nov10.indd Sec2:26
11/17/10 7:45 PM