| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Turkey |
6 |
Servings |
INGREDIENTS
| 7 |
lb |
Turkey breast, parts of the |
|
|
ribs and wings attached |
| 1 1/2 |
t |
Salt |
| 1 1/2 |
T |
Freshly ground black pepper |
| 4 |
T |
Minced fresh sage |
| 4 |
T |
Minced fresh rosemary leaves |
|
|
Dried Fig and Apricot |
|
|
Stuffing |
INSTRUCTIONS
Preheat oven to 350 degrees. Rub the turkey breast inside and out with
the salt and pepper, then with the herbs. Discard the herbs or, for a
stronger impression, leave some of the herbs clinging to the breast,
or tuck them under the skin. Tuck some of the Dried Fig and Apricot
Stuffing under the skin as well as filling the breast cavity. Place
the turkey skin side up on a piece of foil (to protect the dressing),
then place on a rack in a roasting pan. Roast for approximately 2 1/2
hours, or about 25 minutes per pound. If you are using a meat
thermometer, insert it into the thickest part of the breast, almost to
the bone, before placing the breast in the oven. When the thermometer
reads 185 degrees, the meat is done. Let the turkey stand at least 10
minutes and up to 30 minutes before carving. Serves 6 to 8. The San
Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4
#194 by Linda Place <placel@worldnet.att.net> on Jul 27, 1997
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