1 Bone – In Turkey Breast 5 – 6 lbs
2 Tbsp Herbes de Provence spice blend
2 Tbsp Poultry Primer spice blend

Basting Sauce:

2 ¼ cups stock or canned broth
½ cup Butter
½ tsp Kosher Salt

• Prepare the basting sauce. In a sauce pan, bring stock, butter & salt to a low boil.
• Preheat oven to 350.
• Prepare turkey breast by removing from package & rinsing with cold water.
• Pat dry with paper towels.
• Rub all sides of breast with both spice blends.
• Place in roasting pan. Place in oven & baste every ¼ hour for 1 ½ - 2 hours. Internal temperature should reach 170F.
• Transfer onto the cutting board & allow to rest for 10 minutes.
• To make the jus, Heat pan juices with any remaining basting sauce. Pour into measuring cup & remove fat layer that rises to the top.

Comments:

Can also be used on with Whole Roasted Turkey or Boneless Turkey Breast

This recipe serves 4 to 6.

Recipe...
Sautéed Garden Vegetables

4-6 Cups (1 cup per person) your favorite mixed veggies, cut into ½” (we like to use a combination of carrots, zucchini, yellow squash, mushrooms, spring onions).
1 t olive oil.
Choice of Pacific Rim Fish & Vegetable Seasoning or Herbes de Provence spice blend, to taste.

• Wash, peel & cut veggies. Steam carrots (& any other “hard” veggies) until semi soft.
• Toss all vegetables in bowl with olive oil, until coated.
• Heat skillet on stove top.
• Add veggies & cook quickly until nearly softened.
• Sprinkle with choice of Pacific Rim Fish & Vegetable Seasoning or Herbes de Provence spice blend & serve immediately.

A fast & delicious side dish for any meal!

Serves 4-6