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Photo: Beth Dreiling Hontzas; Styling: Amy Burke Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce

Prep and chill the polenta up to a day ahead; then cook while the turkey stands after roasting.

Southern Living DECEMBER 2010

  • Yield: Makes 8 to 10 servings
  • Total:4 Hours, 45 Minutes

Ingredients

  • 1 (5-lb.) skinned and boned turkey breast
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt

Preparation

1. Preheat oven to 425°. Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 3/4-inch thickness, using a rolling pin or flat side of a meat mallet. Rub with garlic and salt; place on a rack in a broiler pan, and top with bacon slices.

2. Bake at 425° for 25 to 30 minutes or until done. Let stand 10 minutes before slicing. Serve turkey with Pan-fried Polenta and Hollandaise Sauce.

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Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce recipe

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