Roast Turkey Breast
|Lemon juice||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Powdered thyme||1⁄8 Teaspoon|
|Powdered basil||1⁄8 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Rose wine||1⁄2 Cup (8 tbs)|
|Chicken bouillon cube||1 , crushed|
|Small mushrooms||2 Cup (32 tbs) (Fresh)|
|Small whole onions||1 Can (10 oz), drained|
Sprinkle turkey breast with lemon juice.
Season underside with 1/2 teaspoon salt.
Mix remaining salt with butter, paprika, herbs and pepper; rub over skin.
Place turkey, skin side up, in a shallow pan; roast in preheated 400Â° F oven 20 minutes, until skin begins to brown.
Reduce heat to 325Â° F.; roast 1 to 1 1/2 hours, until meat is tender, basting frequently with wine mixed with bouillon cube.
Add mushrooms (halved or whole) and onions for the last 20 minutes that turkey roasts.
If desired, pan juices may be thickened slightly with cornstarch.