| Barbecued Butterflied Turkey Breast |
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| 2 Lbs | bonelss, skinless Turkey breast | 1 Kg |
| 1 tbsp | olive oil | 75 ml |
| 1 tsp | Dijon mustard | 15 ml |
| 1/2 tsp | Each salt and pepper | 2 ml |
| 1 tsp | paprika | 15 ml |
| 1 tbsp | chopped
fresh rosemary ( or 1/2 tsp / 2 mL dried ) |
75 mL |
| 2 | cloves garlic minced | 2 |
| 2 tbsp |
lemon juice |
25 mL |
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Trim any fat from turkey breast. Cut breast open and pound if necessary so meat is even thickness ( turkey should be less than 1 inch / 2.5 cm thick ). Combine olive oil, mustard, salt, pepper, paprika, rosemary, garlic and lemon juice. Marinate turkey in mixture for up to a few hours in the refridgerator. Barbecue or broil turkey for about 5 minutes per side. Transfer to a non-stick baking dish or dish lined with parchment paper and bake in preheated 350°F ( 180°C ) oven for 18 to 20 minutes, or until cooked through but not dry. Makes 6 Servings |
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