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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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This turkey turns out very moist with a wonderful gravy. Ingredients:
2 lbs skinless boneless turkey breasts, uncooked |
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup |
1 cup water |
2 teaspoons dried rosemary |
2 teaspoons dried thyme |
2 teaspoons minced dried onion |
2 teaspoons minced dried garlic |
1 teaspoon coarse salt |
3/4 teaspoon pepper (i use fresh cracked 4 pepper medley) |
Directions:
1. Preheat oven to 425°F.
2. Mix all spices together in a small bowl and crush them up together.
3. In another bowl, whisk soup together with water.
4. Put 2 tsp of the spice mixture in the soup, stir well.
5. Spray a baking dish with non-stick cooking spray.
6. Pour half of the soup mixture into the bottom of the dish.
7. Place turkey breast pieces on top of soup.
8. Sprinkle remaining spices on top of turkey and rub in gently.
9. (I also used the tip of a sharp knife to carve some lines in the turkey in hopes that the spice would soak in, not sure if that was really needed or not).
10. Pour remaining soup mixture over turkey.
11. Cover dish tightly with aluminum foil.
12. Bake at 425°F for 30 minutes.
13. Reduce heat to 350°F and bake for 40-45 more minutes.
14. Cut into breast to make sure juices flow clear and there is no pink showing.
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