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2 tbsp. chopped parsley
1 tsp. rosemary garlic seasoning
1 medium clove garlic, minced
½ tsp. seasoned pepper
½ tsp. seasoned salt
¼ cup softened butter
3 lb. boneless turkey breast
In small bowl, combine all ingredients, except turkey; blend well.
Place turkey on rotisserie rod and secure both ends by inserting prongs into meat
and inserting them onto rod, balancing turkey evenly on rod. Turn screws on
prongs to hold chicken securely in place. Rub outside of turkey with butter mixture
to coat evenly.
Insert rotisserie rod intoand close oven door.
Follow these steps:
When cooking time is complete, oven will give an audible signal.
Remove from oven. Loosely tent with foil and let stand at least 10 minutes before
serving.
If desired, serve with cranberry sauce, whipped sweet potatoes and peas with pearl
onions in a cream sauce.
Makes 10 to 12 servings.
Turkey breast should register 170°F (77°C) when an instant read thermometer
is inserted into the thickest part of the breast (avoid touching bone).
or
LCD Display
pavo
(turkey)
Select
weight of
turkey to
be cooked