Herb-Rubbed Turkey Breast with Fig and Apricot Stuffing

Title:
Herb-Rubbed Turkey Breast with Fig and Apricot Stuffing

Yield:
6 Servings

Categories:
Turkey




Ingredients:





     7 lb Turkey breast, parts of the


          -ribs and wings attached


 1 1/2 ts Salt


 1 1/2 tb Freshly ground black pepper


     4 tb Minced fresh sage


     4 tb Minced fresh rosemary leaves


          Dried Fig and Apricot


          -Stuffing






 Preheat oven to 350 degrees.


 


 Rub the turkey breast inside and out with the salt and pepper, then with


 the herbs. Discard the herbs or, for a stronger impression, leave some of


 the herbs clinging to the breast, or tuck them under the skin.


 


 Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as


 filling the breast cavity. Place the turkey skin side up on a piece of foil


 (to protect the dressing), then place on a rack in a roasting pan.


 


 Roast for approximately 2 1/2 hours, or about 25 minutes per pound. If you


 are using a meat thermometer, insert it into the thickest part of the


 breast, almost to the bone, before placing the breast in the oven. When the


 thermometer reads 185 degrees, the meat is done. Let the turkey stand at


 least 10 minutes and up to 30 minutes before carving.


 


 Serves 6 to 8.


 


 The San Francisco Chronicle, November 15, 1995


 


 Posted to MM-Recipes Digest V4 #194 by Linda Place


 
on Jul 27, 1997