| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive05 |
8 |
servings |
INGREDIENTS
| 1 |
|
Juicy orange; peel on, |
|
|
Cut into 1" chunks |
| 1/2 |
|
Lemon; sliced, and |
|
|
Sprinkled with |
| 1/4 |
ts |
Coarse kosher salt |
| 1 |
c |
Oil-cured black olives; such as Nicoise |
| 2 1/2 |
lb |
Boneless turkey breast |
| 1 1/2 |
ts |
Lemon-pepper seasoning |
| 1 |
ts |
Ground cumin |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Preheat oven to 400 degrees. In a roasting pan, toss orange, lemon and
olives. Place turkey breast in pan, folding thin sides under to make a
pocket. Tuck some of orange-olive mixture into pocket. Sprinkle with
lemon-pepper and cumin and drizzle oil over turkey. Tent with foil.
Roast in preheated oven for 30 minutes. Reduce heat to 350 degrees
and continue cooking 1 hour longer, basting once or twice, until
juices run clear at thickest part. Let stand for 10 minutes before
slicing. Serve with pan juices and olives. This recipe yields 8 to 10
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Ethel
Hoffman From the TV FOOD NETWORK - (Show # CL-9104 broadcast
04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-09-1998
Recipe by: Ethel Hoffman
Converted by MM_Buster v2.0l.
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