Take your slow-cooked turkey breast to fresh, new heights. The keys: A nice lemon-pepper rub, plus sliced garlic, injected just so.
Use a small paring knife with a sharp point to make the cuts in the turkey breast.
Look for packages or bunches of fresh basil in the produce section of your grocery store. It should have a rich green color, a fragrant aroma, and no sign of mold.
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