Garlic and herb–stuffed turkey breast
1 Tbsp, fresh, chopped
⅛ oz, fresh, chopped (about 2 teaspoons)
2 tsp, fresh, chopped
1 Tbsp, extra-virgin
¼ tsp, freshly ground
Uncooked boneless skinless turkey breast
3 medium clove(s), minced
Reduced-sodium chicken broth
3 medium clove(s), whole
- Combine rosemary, sage, parsley, 2 teaspoons of oil, the salt, and pepper in a small bowl. With a long, thin knife, split turkey in half horizontally without cutting all the way through. Open turkey like a book. Cover with plastic wrap and lightly pound to flatten slightly. Spread half the herb mixture and the minced garlic over the turkey. Roll up tightly from one long side. Tie with string at 1-inch intervals. Rub remaining herb mixture over the rolled breast.
- Heat remaining 1 teaspoon oil in a large nonstick Dutch oven over medium-high heat. Add turkey and cook, about 8 minutes. Add broth, wine, whole garlic cloves, and bay leaf; bring to a boil. Reduce heat and simmer, covered, about 35 minutes. Transfer to cutting board. Let stand 10 minutes; cut into 8 slices.
- Bring liquid in pot to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, about 6 minutes. Discard garlic cloves and bay leaf. Serve with turkey. Yields 2 turkey slices and 2 tablespoons sauce per serving.