As a kid, I never had a love for turkey. It was always rather dry and tasteless. As a young wife I discovered the Reynolds Oven Bags which keep meats moist, stop evaporation of juices, supplying more gravy, browning meats to perfection, cutting cooking time, and eliminating basting. And no, I have no affiliation with this company, their bags work great when cooking poultry, and that's why I sing their praises!
HERB ROASTED TURKEY BREAST - This recipe has been adapted from Ina Garten.Guaranteed the best, most flavorful, turkey breast you will ever sink your teeth into!
Cook Time: 1 1/2 hours. Preheat oven to 375 F.
1 Reynolds Large Oven Bag for meats and poultry up to 8 lbs. 1 bone-in turkey breast2 teaspoons fresh thyme2 teaspoons fresh rosemary2 teaspoons fresh sage4 cloves of garlic1 tablespoon Kosher salt1 teaspoon fresh ground pepper2 tablespoons extra virgin olive oil
Using the flat surface of the knife, or my favorite meat cleaver, smash the minced garlic, forming a paste.
Rinse turkey breast and pat dry.
Turn turkey breast, skin side up and press down on the center of the breast using both hands, one hand on top of the other, to flatten the turkey breast.
In Oven Bag place 1 tablespoon of flour and shake around.
Place bag in a shallow roasting pan at least 2-inches deep.
Close bag with tie provided. Make sure bag doesn't hang over pan or touch heating elements.
When cooked, let rest, covered with foil, for 10 minutes before carving.
With 15 pounds of garlic chive mashed potatoes in the freezer, that Will made when new potatoes were $1.39 for 10 pounds, and one of my orange cranberry sauces pulled from the freezer, lunch was not only delicious but easy to do . . . Over at Julie's!!!
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