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2 tbsp light garlic and herb spreadable cheese; 4 slice Pepperidge Farm® 100% Natural German Dark Wheat Bread, toasted; 4 oz thinly sliced skinless lower-sodium deli turkey breast; 1 small red ...
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
Remove the strings and carve the turkey across the grain into 1/4- to 1/2-inch-thick slices. There will be few, if any, pan drippings (because of the preseasoning and slow cooking), but if there ...
For this recipe, you'll need a large turkey breast, butter, sage, garlic powder, mustard powder, a packet of Lipton Onion Soup mix, orange juice, a can of whole-berry cranberry sauce and maple syrup.
3. Once the turkey is just cooked through, brush it with the plain pureed chutney and grill, turning once, until the chutney forms a sticky glaze, about 2 minutes per side. Transfer the turkey to a cutting board, cover with foil and let rest for 10 minutes. Carve the turkey and serve with the cilantro-mint sauce and chutney.
Rosemary, Sage, and Pecan-Crusted Turkey Breast. Say goodbye to dry, boring turkey. This juicy turkey breast recipe is packed with flavor: Simply coat the turkey in herby butter and crunchy pecans ...
Holding the knife parallel to the cutting board, slice into the thickest portion of the breast, keeping the knife about 1/2 inch above the cutting board. Cut along the length of the breast and ...
Keeping the bone in and skin on the turkey breast and marinating it in yogurt, garlic paprika, turmeric, ginger, and cumin helps to seal in moisture so the outside doesn’t dry out from the air ...
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