Provençal Turkey Breast with Jus

  • carolfitz Posted: 12/25/08
    Worthy of a Special Occasion

    Used a 6.5lb kosher breast, so increased the other ingredients proportionally. Used some of the extra herb seasoning on the underneath (bone-side) of the breast. This is an excellent recipe, made a moist and flavorful turkey. Served with CL's Minnesota Wild Rice & steamed brocolli.

  • No Longer Registered Posted: 11/10/08
    Worthy of a Special Occasion

    The turkey was amazing with the jus. I used chicken broth instead of turkey stock. Our side dishes were roasted asparagus and mashed potatoes.

  • OneToughCookie Posted: 12/25/08
    Worthy of a Special Occasion

    Simple and delicious. I had a larger breast, not a problem cooking it a little longer, except that half of the garlic was cooked hard. I had used extra so no big deal, but keep this in mind - maybe use larger cloves.

  • NMarie Posted: 01/11/10
    Worthy of a Special Occasion

    This is AMAZING. I had never made turkey before and it turned out perfectly. I had to cook it a bit longer than the recipe called for, but that wasn't a big deal.

  • sprater1 Posted: 11/25/10
    Worthy of a Special Occasion

    As long as you keep the garlic cloves under the turkey breast, they cook up very nicely. A couple escaped and they cooked up a little bit hard.

  • laegnome Posted: 02/05/12
    Worthy of a Special Occasion

    Delicious! I made this with a large (7 pound) chicken instead of a turkey breast and it turned out great! Added an extra twenty minutes of cook time...very easy, very tasty, and wonderful leftovers!

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