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Ingredientes
- 1 stick soft butter
- 1/4 c. fresh basil
- 1/3 c. fresh parsley
- 2 tbsp. fresh tarragon
- 1/2 teaspoon season salt
- 1 tbsp. dry thyme
- 1/4 teaspoon cayenne pepper
- 3 tbsp. country style Dijon mustard
- 1 tbsp. dry rosemary
- 1 (5-7 lb.) turkey breast
- 1 1/2 c. dry red wine
- 2 tbsp. butter
- 3 tbsp. chopped shallots
- 1 oven cooking bag
- Paprika
Direcciones
- Mix first 9 ingredients together. Set aside.
- Wash turkey breast; pat dry. Loosen the breast skin from the meat, without tearing. Spread half the butter mix under the skin. Prepare the oven cooking bag as directed. Place breast into bag. Rub remainder of butter mix over outside skin of turkey. Sprinkle with paprika.
- Preheat oven to 375 degrees. Place turkey breast in shallow pan and place in oven. Cook 15 to 20 min per lb. till medium brown. When done, place breast on platter and cover with foil tent to keep hot. Pour bag drippings into small saucepan. Add in wine and bring to boil over high heat. Add in chopped shallots and cook over medium high heat till liquid is reduced by half. Swirl in 2 Tbsp. butter. Slice turkey and spoon sauce over meat. Brenda makes a terrific salad with leftovers. Use a mix of mustard and mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 12 servings | |
| Calories 437 | |
| Calories from Fat 215 | 49% |
| Total Fat 24.14g | 30% |
| Saturated Fat 10.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 331mg | 14% |
| Potassium 638mg | 18% |
| Total Carbs 1.94g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.24g | 0% |
| Protein 45.18g | 72% |
