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Karenne
December 5th, 2006, 12:13 AM
Prepare the mayonnaise a day ahead, and refrigerate. Garnish the platter with fresh tarragon sprigs and lady apples.

Turkey:
1 (6-pound) whole bone-in turkey breast
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh sage
1 tablespoon extravirgin olive oil
2 teaspoons grated lemon rind
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
Cooking spray
1 1/2 cups water

Mayonnaise:
1 cup light mayonnaise
2 tablespoons chopped fresh tarragon
1 tablespoon Dijon mustard
3/4 teaspoon tarragon vinegar

Preheat oven to 350.
To prepare turkey, trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat.
Combine 2 tablespoons tarragon and next 6 ingredients (through garlic), stirring well. Rub tarragon mixture under loosened skin and over breast meat. Place turkey, breast side up, on a wire rack coated with cooking spray. Place rack in a roasting pan. Pour 1 1/2 cups water into pan. Bake at 350 for 1 hour. Baste turkey with pan juices. Bake an additional 30 minutes or until a thermometer registers 165. Remove turkey from oven. Loosely cover with foil; let stand 20 minutes. Remove skin from turkey; discard. Thinly slice turkey.
To prepare mayonnaise, combine mayonnaise and the remaining ingredients, stirring well. Serve with turkey.

Yield: 12 servings (serving size: 4 ounces turkey and 1 tablespoon mayonnaise)

writeNutrient();NUTRITION PER SERVING
CALORIES 295(27% from fat); FAT 8.9g (sat 1.5g,mono 2.6g,poly 4.3g); PROTEIN 48.2g; CHOLESTEROL 139mg; CALCIUM 27mg; SODIUM 456mg; FIBER 0.1g; IRON 2.5mg; CARBOHYDRATE 2.3g