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Roasted Turkey Breast
In large kettle bring to boil broth, wine, water, carrots, celery, bay leaves, peppercorns, 2
garlic minced garlic cloves.
Mix remaining ingredients in a bowl to make a rub mixture.
Cover turkey breasts with the rub mixture and cover with plastic wrap.
Place turkey breasts in pot. Cover, then reduce heat and simmer 2 to 2 1/2 hour or until
tender and meat thermometer registers 170 degrees F, turning turkey occasionally.
Remove turkey; cool; slice. Reserve poaching liquid for gravy.
Makes 6 Servings
Nutritional Info: 190 calories per serving.
2 Turkey Breasts (6 lbs total)
2 cups Water
2 cups White Wine
2 cups Low Sodium Chicken Stock
1/4 cup carrots chopped
1/4 cup celery chopped
4 minced Garlic cloves
1/4 cup minced Onions
5 sprigs fresh Thyme chopped,
2 sprigs fresh Rosemary, chopped
5 fresh Sage leaves, chopped
1 bunch Italian parsley, chopped
4 Bay leaves
1 Tbsp. Whole Black Peppercorns
1 Tbsp. Ground Black Pepper
2 tsp. salt substitute
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