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***Fresh Herbs & Boneless Turkey Breast

    Posted By: J. Nissenbaum
Friday, 30 November 2007, at 1:54 p.m.

A boneless turkey breast recipe I have uses a herb paste (processed from sage, parsley, etc.). The recipe calls for the paste to be placed between the skin of the turkey breast and the meat. Would it be too "overpowering" to smear a layer of paste in the center of the turkey breast meat (after splitting the breast horizontally to create a pockiet in which to smear the paste, (rather than between the skin and the meat)?

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