Turkey Rosemary – Microwave Cooking Method



1/2 lb fresh mushrooms, sliced or qtered

2 tbsp margarine, divided

2 tbsp flour

2/3 c TURKEY BROTH or low-sodium chicken broth

1/4 c dry sherry

1/4 tsp dried rosemary, crumbled

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

1/4 tsp paprika

1/4 tsp each salt and black pepper



Place mushrooms and margarine in 5-quart microwave-safe casserole. Cover and cook on HIGH (100% power) for 2 minutes. Stir in flour and cook, uncovered, on HIGH (100% power) for 30 seconds.

Stir in poultry broth, sherry and rosemary. Cook, uncovered, on HIGH (100% power) for 2-1/2 to 3 minutes or until thickened, stirring after every minute.

Add turkey breast, skin-side-down. Cover and cook on MEDIUM-HIGH (70% power) for 8 to 10 minutes per pound, turning skin-side-up after half of cooking time and sprinkle with paprika.

When turkey reaches an internal temperature of 165 degrees F, remove from oven and allow to sit, covered, for about 1/3 of microwaving time. Remove turkey breast to platter and slice. To serve, season sauce with salt and pepper and serve with 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