Australian Bushwacker Turkey Breast
Lemon, garlic and basil marinated roasted turkey breast served with a creamy Parmesan and cheddar cheese sauce.
1 Honeysuckle White Split Turkey Breast (1 1/2 to 2 pounds)
1/4 cup lemon juice
1 tablespoon dried basil
1 tablespoon parsley
1 tablespoon minced garlic
3 tablespoons butter, melted
1 (1.8-ounce) package white sauce mix (or 1 cup homemade white sauce)
2 tablespoons freshly grated Parmesan cheese
2 tablespoons shredded cheddar cheese
- Mix together marinade ingredients and pour over turkey breast that has been placed in a roasting pan. Cover with foil and marinate in the refrigerator for 20 minutes to 2 hours. When ready to roast, place in a preheated 350°F (175°C) oven for 35 minutes. Uncover and cook for an additional 15 to 20 minutes until a meat thermometer registers 170°F (80°C) and turkey breast is no longer pink in the center.
- For Sauce: Prepare white sauce mix according to package directions, then stir in cheeses.
- Cut breast in quarters and pour sauce over the top. Garnish with fresh parsley and lemon wedges if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 252 Calories from fat: 135 Total fat: 15 gm Saturated fat: 7 gm Cholesterol: 76 mg Sodium: 385 mg Carbohydrate: 5 gm Protein: 24 gm.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.