Good Life, Good Food: Black garlic and herb crusted turkey breast

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Black Garlic and Herb Crusted Turkey Breast.


1 lobe Ellington Turkey breast lobe

2 C Keith Hvy Duty Mayonnaise

2 Tblspn Basil, chopped

1 tsp mint, chopped

1 tsp parsley, chopped

4 cloves black garlic

1 Tblspn kosher salt

1 tsp McCormick coarse ground pepper


In a bowl mix the chopped herbs and the mayonnaise. Add to and smash in the cloves of black garlic. Stir to combine well, and season with salt and pepper.

Dry off with a paper towel, the turkey breast lobe, getting all the excess moisture off of the lobe. Using a gloved hand, spread the mixture all over the turkey breast. Cover the whole breast, place in a baking dish with 1 inch of water. Cover with film and foil and bake in a 350 degree preheated oven. Cook covered for 1 ½ hour. Remove the cover and cook an additional 15 to 20 minutes uncovered to brown the turkey lobe.

Remove and let stand, use the flavorful liquid in the pan to make a wonderful herb and black garlic gravy. By simply skimming the fat off the heated liquid, thicken by mixing 1 Tblspn of cornstarch with 1 C of water, then adding to the pan drippings and bringing to a boil. Balance flavor with salt and pepper to taste. Enjoy!

** As an option, the black garlic can be replaced with 2 tsp of chopped garlic.