Baked Turkey Breast
The servings are determined by size of the turkey breast you select. I bake my turkey in an oven bag. It makes cleanup easy and I think it’s juicier. I prefer to season the turkey the night before if possible. Recipe is by Corinne Cook.
1 medium oven baking bag, prepared according to directions 1 turkey breast (fresh or frozen), thawed, rinsed and patted dry with paper towels
Salt, black pepper and cayenne pepper
2-4 garlic cloves, peeled and cut into thin slivers
1/4 small bell pepper, chopped – remainder will be placed in baking bag
12 whole, pimento-stuffed olives
Butter, cut into small pats
2 tablespoons vegetable oil
Flour for oven bag
3 ribs celery
½ bunch fresh parsley
1. Read instructions on oven bag and preheat oven to recommended temperature.
2. Puncture the turkey’s fleshy parts with the point of knife to form deep and narrow pockets — roughly 7 or 8 punctures on each side of the breast.
3. In a small bowl combine a generous amount of salt, black pepper and cayenne pepper. Stir to blend. You should be able to see the red pepper.
4. In separate small bowl, combine garlic and chopped bell pepper. Season it generously with some of the salt and black pepper mixture.
5. Using your fingers, push some of the seasoned garlic and bell pepper mixture into each puncture or thin pocket. Add another pinch of seasoning if desired.
6. Push a whole olive into the pocket then plug slit with a pat of butter. Rub entire bird with vegetable oil then season it with the salt and pepper mixture.
7. You will probably add flour to the oven bag.
8. Make a small bed of celery, parsley and the remaining bell pepper for the turkey to sit on. Seal bag and bake according to weight and time suggestions on package.