| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Poultry, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Reynolds oven bag |
| 1 |
tb |
Flour |
| 2 |
pk |
Turkey gravy mix (0.75 to 1 oz. each) |
| 3/4 |
c |
;Water |
| 4 |
lb |
Turkey breast (to 7 lbs.) thawed |
|
|
Salt and pepper; to taste |
| 2 |
md |
Onions; quartered |
INSTRUCTIONS
Preheat oven to 350 F.
Shake flour in oven bag; place in 13x9x2" baking pan. Add gravy mix and
water to bag. Squeeze bag to blend ingredients. Sprinkle turkey breast
with salt and pepper; place in bag. Place onion in bag around turkey. Close
bag with nylon tie; cut 6 half-inch slits in top. Insert meat thermometer
through slit in bag into thickest part of turkey breast, but not touching
bone. Bake until meat thermometer registers 170 to 175 F., 1 1/4 to 1 3/4
hours. Let stand in bag 15 minutes before slicing.
Yield: 6 to 8 servings.
In brochure that came with package of Reynolds large (19x23.5") oven bags.
Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988.
Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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