© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 5-6 lb BONE-IN HALF TURKEY BREAST, rinsed and patted dry
1 Sprig each fresh herbs (sage, rosemary, oregano, thyme or basil) OR 1/4 tsp. each dried herbs
2-3 Sprigs fresh parsley
1 Large lemon
2 tbsp oil
1/4 tsp browning and seasoning sauce
1 tsp paprika
1 tbsp flour
Cornstarch As needed
Water As needed
Salt To taste
Pepper To taste
Place fresh herbs inside turkey breast cavity. Wash lemon and pierce 8 to 10 times with a fork, making sure tines reach well inside lemon. Place lemon in turkey breast cavity with fresh herbs.
Combine oil and browning sauce and brush liberally over turkey. Sprinkle with paprika. Shake flour into large oven cooking bag (19-X 23-X 1/2-inch). Place prepared turkey breast in bag. Using nylon tie, close bag loosely, leaving an opening the size of a quarter for a steam vent.
Place bag in a 2+-quart microwave-safe dish. Cook at MEDIUM (70% power) 7 to 8 minutes PER POUND, or until microwave-safe meat thermometer inserted in thickest portion of the breast, not touching bone, reaches 170 degrees F. Remove turkey from bag and allow to stand 10 minutes.
Pour juices from bag into 4-cup glass measure and add juice from cooked lemon. For every cup of liquid, dissolve 1 tablespoon cornstarch in 1/4 cup water. Stir into juices. Cook on HIGH (100% power) 1-1/2 to 2 minutes or until thickened. Season with salt and pepper to taste, if desired.
Serve sauce over sliced turkey.
* Any weight whole or half turkey breast may be used. Adjust herbs accordingly. Use whole lemon no matter what size turkey breast is used.
** Turkeys over 12 pounds are not recommended.
230 Total Calories
3 g Total Fat
0 g Saturated Fat
120 g Cholesterol
490 mg Sodium
470 mg Potassium
3 g Total Carbohydrates
0 g Dietary Fiber
0 g Sugars
44 g Protein
15 % Daily Protein
4 % Daily Vitamin C
2 % Daily Calcium
15 % Daily Iron