1 cup of butter
1/4 cup of fresh parsley, chopped or 2 teaspoons of dried oregano
1 tablespoon of chopped scallions
Salt and pepper to taste
1 turkey breast with bone (approximately 2.6 kg)
2 cups of chicken broth
1 cup of butter
1/4 cup of fresh parsley, chopped or 2 teaspoons of dried oregano
1 tablespoon of chopped scallions
Salt and pepper to taste
1 turkey breast with bone (approximately 2.6 kg)
2 cups of chicken broth
Cream the butter, add the herbs, salt, and pepper
Remove the skin from both sides of the turkey breast, starting from the neck end (being careful not to tear it)
Pierce the meat well
Spread 2/3 of the butter mixture between the skin and meat
Spread the remaining amount over the skin
Cover with aluminum foil without sealing and refrigerate for at least a day
Remove from the refrigerator 2 hours before baking
Heat the oven to 200°C (400°F)
Place in a roasting pan and bake for about 1 hour and 30 minutes, basting frequently with the pan juices
If it browns too quickly, cover with aluminum foil again
Remove the turkey breast and place on a warm serving platter
Cover to maintain temperature
Remove the fat from the pan juices
Add the chicken broth, let it simmer, scraping the bottom of the pan
Simmer for 20 minutes or until reduced by half
Slice the turkey breast into portions and serve with the pan juices
Total calories: 5,433
