Herbed Turkey Breast and
Mushroom-Onion Gravy

Thyme is an herb which originated around the Mediterranean Sea. Once it was known as the symbol of courage and has been used in nourishing dishes for hundreds of years.

Herbed Turkey Breast

    1 teaspoon olive oil
    1 turkey breast
    ¼ teaspoon dried basil
    ¼ teaspoon sage leaves
    ¼ teaspoon dried rosemary
    ¼ teaspoon fresh thyme
    ¼ teaspoon seasoning salt
    ¼ teaspoon freshly ground Tellicherry peppercorns
    ⅛ teaspoon poultry seasoning

Mushroom-Onion Gravy

    ¼ cup water
    ½ cup sliced mushrooms
    1 tablespoon butter
    1 tablespoon all-purpose flour
    1 teaspoon minced dried onions
    ½ cup whole milk
    Salt
    Freshly ground Tellicherry peppercorns
    Dash poultry seasoning

1.  Preheat the oven to 250 .

2.  Place the turkey breast in a 3-quart casserole.

3.  Use a pastry brush to coat the turkey breast with oil.

4.  Crush the basil, sage, rosemary, thyme, salt, pepper and
     poultry seasoning in a mortar with a pestle. Sprinkle over
     the turkey breast and bake for 1 ½ hours.

5.  Set turkey on a plate. Make the gravy by adding the water         
     to the casserole dish. Whisk to get all the tasty bits loose.
     Set aside to be used in gravy.

6.  In a 10-inch frying pan, sauté mushrooms in butter. Add the
     flour and dried onion. Whisk in the milk and reserved
     casserole juices. Whisk until the gravy has thickened.

7.  Season with salt, pepper and poultry seasoning.

     Hint: Serve with rice and vegetables.

     Makes 4 servings