| 1 | bone-in turkey breast (6 1/2 lb), thawed if frozen |
| 6 | cloves garlic, thinly sliced |
| 1/4 | cup grated lemon peel (from 3 medium or 2 large lemons) |
| 2 | tablespoons chopped fresh parsley |
| 1 1/2 | teaspoons lemon-pepper seasoning salt |
| 1 | tablespoon olive or vegetable oil |
| 1 | cup loosely packed fresh basil leaves |
| 3 | tablespoons olive or vegetable oil |
| 1 | cup mayonnaise or salad dressing |
Serve with...
Italian New Potato Salad
Total Time:
1 hour 30 min
| 1. | Remove gravy packet or extra parts from turkey breast. Remove skin from turkey. Using small paring knife, make cuts, 1/4 to 1/2 inch deep and 1/4 to 1/2 inch wide, in top of turkey. Insert garlic slices into cuts. |
| 2. | In small bowl, mix lemon peel, parsley and lemon-pepper seasoning salt; rub onto turkey. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add turkey; cook in oil until brown on all sides. |
| 3. | In 5- to 6-quart slow cooker, place turkey and any drippings. Cover; cook on Low heat setting 8 to 9 hours. |
| 4. | In food processor, place basil and 3 tablespoons oil. Cover; process until basil is chopped. Add mayonnaise. Cover; process until smooth. Serve sliced turkey with mayonnaise mixture. |
| No change. |
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| Use a small paring knife with a sharp point to make the cuts in the turkey breast.
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| Using an electric knife makes slicing the turkey a snap.
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Nutrition Information:
380 ( 190); 21g ( 3 1/2g, 0g); 140mg; 230mg; 2g ( 0g, 0g); 47g 8%; 4%; 4%; 15% 0 ; 0 ; 6 1/2 ; 3 1/2 0