Thursday, December 30, 2010

Baked Turkey Breast with Italian Dressing and Worcestershire

A friend brought home a 6.8 lb turkey breast (bone-in) so I started looking for recipes. The boyf's mom had a recipe they normally use for grilled turkey. So we tried it out in the oven. The turkey and onions were deliciously moist and flavorful. The potatoes somehow didn't cook in 4 hours, so I would recommend cooking them separately on a baking sheet. (We put them underneath the onions). But the turkey turned out really well!! 
Taste: The turkey and onions tasted great. A little bit sweet from the Italian dressing, and flavorful from the Worcestershire. 
Texture: Turkey was moist! Especially when you pour some extra sauce on it. 
Would I make it again?: Yes, just keep the potatoes separate- they were a disaster.
Baked Turkey Breast with Italian Dressing and Worcestershire
1 Turkey Breast (with bone)
1 bottle Italian dressing
3 or 4 cloves garlic (crushed or diced)
1/4 C Worcestershire sauce
1 large or 2 small onions sliced 1/4 inch thick

Mix together dressing, garlic and Worcestershire and put in ziploc with turkey to marinate overnight.

Preheat oven to 325. Line an old 9x13 metal pan with heavy duty foil. Spray foil liner with Pam.

Marinate onions 30 minutes in some Worcestershire.

Place turkey breast on top of onions. Save marinade for basting. Slather turkey breast with olive oil or butter so it browns nicely.

Put turkey in oven uncovered until it gets slightly brown. Cover with foil tent when nicely browned.

Baste with marinade every 20 minutes until done...usually 3 hours or so. (Mine was 6.8 lbs and took 4 hours.

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