Ingredients

 

• 2 small Turkey Breasts (about 1 lb. each)

• 2 T chopped fresh Thyme

• 1 1/2 T minced fresh Garlic

• 1 1/2 T chopped Parsley

• 1/3 cup Olive Oil

• 1 1/2 tsp Salt

• 3/4 t Black Pepper

• 1 cup Celery, diced

• 2 cups Onion, diced

• 1/2 cup Chicken Stock

• 1 cup Carrots

• 2 fresh Bay leaves

• 2 T Butter

 

        Combine thyme, parsley, garlic, olive oil, salt and pepper in a bowl. Rub all over turkey breasts and under skin. Let marinate until ready to bake, up to 24 hours. Cook onions, celery, & carrots, in sauté pan with olive oil until golden brown. Add bay leaf and season with salt and pepper.

           

        Place a wire rack onto a baking sheet. Make pockets of aluminum foil for each turkey breast. In each foil pocket, place 1/2 of the cooked vegetables, 1 bay leaf and 1/4 cup chicken stock. Place one breast on veggies in each pocket and dot with 1 T butter. Bake at 375 F for 35-45 minutes.