LITTLE TURKEY RECIPES

Steps:

• Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
• In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is over browning, cover it loosely with aluminum foil. (Every oven is different so be sure to use your meat thermometer. I had to roast my turkey for about 2 hours. After 1½ hours I tented my turkey and continued to roast another 30 minutes until the temperature read 165 degrees.)
• When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
• For the Gravy (Optional):

Steps:

• 24 ServingsPrep: 1 hourIngredients 48 sugar cookies (3 inches) 1 package (12 ounces) chocolate and marshmallow cookies 1 can (16 ounces) chocolate frosting 1 cup vanilla frosting Yellow and red paste food coloring Directions Using a serrated knife, cut 1/2 in. from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers. Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie. Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey. Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. With a #3 round pastry tip and yellow frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator. Yield: 2 dozen. This recipe was tested with Nabisco Pinwheels.