Turkey Rosemary-Conventional Cooking Method



1/2 BONE-IN TURKEY BREAST (3 to 3-1/2 lbs)

1/4 tsp salt

1/8 tsp black pepper

1/4 tsp paprika

2 tbsp margarine, DIVIDED

1/2 lb fresh mushrooms, sliced or qtered

2 tbsp flour

1 c TURKEY BROTH or low-sodium chicken broth

1/4 c dry sherry

1/4 tsp dried rosemary, crumbled



Sprinkle turkey breast with salt, pepper and paprika. Over medium heat, melt 1 tablespoon margarine in Dutch oven large enough to hold breast. Brown breast on both sides. Remove from pan.

Heat remaining margarine in pan and saute mushrooms 1 minute. Sprinkle flour over mushrooms, stirring constantly. Remove from heat and stir in broth, sherry and crumbled rosemary. Return to medium-high heat and cook until thickened.

Return turkey breast to pan, spoon sauce over and cover. Cook on low heat for 30 to 40 minutes or until the internal temperature reaches 165 degrees F. Remove turkey to platter and slice.

To serve, adjust seasonings in sauce to taste and serve over turkey.

* Your meat clerk can cut a fresh or frozen breast in half upon your request.

Nutrition Facts

314 Total Calories

14 g Total Fat

40 % Daily Total Fat

129 mg Sodium

3 g Total Carbohydrates

43 g Protein