Roasted
1 4-pound fresh
turkey breast
Olive oil
Salt and
fresh ground pepper
Apricot
preserves
Preheat oven to 325-degrees. Coat roasting pan with
cooking spray or line with foil.
Rinse breast under cold running water.
Drain and pat dry with paper towels.
Rub olive oil over skin. Season with salt and pepper.
Pour ½ -inch of water in bottom of roasting pan with sides no higher
than 2-inches. This enables air to flow
freely around the breast. Place breast
on roasting rack skin side up. Roast
until a meat thermometer indicates the internal temperature registers
170-degrees in the thickest part of the breast.
The last 30 minutes of baking time, glaze/brush the breast with apricot
jam. Allow the turkey breast to stand
for 20 minutes before carving.
Yield: 12
servings.
Carolyn Gass Hardimon, M. S.
Home Economist