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Turkey breasts vary in thickness, so it is best to use an instant-read thermometer to judge cooking time. This is for a smaller family that loves white meat.

Servings: 6


4-pound (2-kilogram) boneless turkey breast with skin on


2 cloves garlic, chopped

1 cup raw baby spinach

¼ cup chopped parsley

¼ cup chopped chives

2 tablespoons chopped fresh tarragon, or 2 teaspoons dried

Salt and freshly ground pepper

¼ cup olive oil

Garlic Butter

1 tablespoon chopped garlic

½ teaspoon grated lemon rind

¼ cup softened butter

1 tablespoon chopped parsley


2 tablespoons balsamic vinegar

½ cup orange juice

2 cups chicken stock



Preheat over to 375 F.

Lay turkey skin side down on board. Cut a slit all the way to within an inch of the other side and ½ inch at each end.

Combine garlic, spinach, parsley, chives, tarragon, salt and pepper in food processor to make stuffing. Add oil and process until it is puréed. Spread mixture into opening and skewer opening shut (or use the Food Loop Lace).

garlic butter

Combine garlic, lemon rind, butter and parsley. With fingertips, release some skin from breast meat to make a pocket. Spread in some garlic butter. Rub remaining garlic butter all over turkey breast.


Tie turkey in 2-inch sections to make sure it holds its shape. Place on rack in roasting pan.

Roast for 75 to 90 minutes, or until an instant-read thermometer reaches 160 F, or until juices run clear. Baste occasionally. Let rest for 10 minutes.


Skim fat from roasting pan; add balsamic vinegar, orange juice and stock. Bring to boil, scraping up any little bits in the pan. Boil for 2 to 3 minutes or until sauce is slightly thickened and glossy.

Carve turkey into slices and drizzle with sauce.

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