Herb-Rubbed Turkey Breast With Fig & Apricot Stuffing

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Title: HERB-RUBBED TURKEY BREAST WITH FIG & APRICOT STUFFING
Categories: Turkey
Yield: 6 Servings

7 lb Turkey breast, parts of the
-ribs and wings attached
1 1/2 ts Salt
1 1/2 tb Freshly ground black pepper
4 tb Minced fresh sage
4 tb Minced fresh rosemary leaves
Dried Fig and Apricot
-Stuffing

Preheat oven to 350 degrees.

Rub the turkey breast inside and out with the salt and pepper, then
with the herbs. Discard the herbs or, for a stronger impression,
leave some of the herbs clinging to the breast, or tuck them under
the skin.

Tuck some of the Dried Fig and Apricot Stuffing under the skin as
well as filling the breast cavity. Place the turkey skin side up on a
piece of foil (to protect the dressing), then place on a rack in a
roasting pan.

Roast for approximately 2 1/2 hours, or about 25 minutes per pound.
If you are using a meat thermometer, insert it into the thickest part
of the breast, almost to the bone, before placing the breast in the
oven. When the thermometer reads 185 degrees, the meat is done. Let
the turkey stand at least 10 minutes and up to 30 minutes before
carving.

Serves 6 to 8.

The San Francisco Chronicle, November 15, 1995

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