Queen in the Kitchen DISH rating: this Herbed Chicken Breast Recipe is the best. Why? Because it is
6-8 pound turkey breast
1 cup fresh parsley, chopped
1 tablespoon dried basil
1 tablespoon dried dill
1 shallot, quartered
2 tablespoons olive oil, divided
1 tablespoon margarine (opt.)
2 teaspoons lemon juice
1 teaspoon garlic powder
11/2 teaspoons kosher salt, divided
1 teaspoon pepper
1. Preheat oven to 375 degrees. In the workbowl of a food processor, place parsley, basil, dill, shallot, 1 tablespoon of the oil, margarine, lemon juice, garlic powder, 1 teaspoon of the kosher salt and the pepper. Process until a paste is formed.
2. Using your fingers, gently loosen the skin from the turkey, try not to tear the skin. Scoop about a tablespoon of the herb paste onto your fingers, and smear between the flesh and the skin. Repeat until all the herb mixture is used and a substantial part of the bird is coated.
3. Place turkey in a roasting pan, breast side up. Brush skin with remaining teaspoon of oil and sprinkle with remaining 1/2 teaspoon salt.
4. Roast 20 minutes per pound. Remove from oven, allow to rest 20 minutes before carving. Serve with pan juices.
Makes: 12-16 servings~ Can make ahead
Active time: 20 minutes ~ Cooking time: 2-3 hours
a kosher for Passover Recipe
Here are yummy side dishes to go with The Kosher Channel Herbed Turkey Breast Recipe and you might want to try out this delicious Southern Turkey and Gravy Recipe all for you, Queen in the kitchen.
Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home