Recipe for Graham Kerr's Turkey Breast With Fresh Herbs


1 4-lb. whole turkey breast boneless; (with skin)
4 fresh sage leaves
4 fresh thyme sprigs
1 tablespoon fresh chopped parsley
2 garlic cloves peeled and chopped
1/4 teaspoon freshly ground white pepper
1/8 teaspoon salt


Preheat oven to 325-degrees F. Split the turkey breast, remove its skin, and set skin aside. Place sage, thyme, parsley, garlic, pepper, and salt on one half of turkey breast, and place other half on top. Put in a medium-size loaf pan, tucking reserved skin around the breast to seal in juices. Bake for approximately 2-1/3 hours (the rule of thumb is 35 minutes per pound). Poke the turkey with a fork. When the juices run clear, turkey is done.

Serves 12.

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