Pepper Turkey Breast Recipe

A little background on this recipe

This recipe has been a crowd pleaser for 12 years in my house. I have cooked this recipe for over 400 people at one sitting. The aroma this recipe brings with it, is absolutely wonderful.

I was in charge of food for our Christmas show at our church.We had to prepare 2 meals a day for 5 days and this turkey recipe was prepared on the eve of the last night of our church presentation. This particular meal was always the crowd pleaser, so with a ton of help, it came off perfectly every year for 5 years in a row. In other words you would have to be a real dufus to mess this up.

The Ingredients are simple and few.

1. 1 large oven bag.
2. 5-7 lb turkey breast (ingredients and temperature will not change with weight)
3. 1/4 cup of apple cider vinegar-it has to be apple cider vinegar
4. 1/4 cup of olive oil
5. 3 table spoons each of self-rising flour, dried parsley
6. 2 table spoons each of pepper and salt
7. Oven set at 300 degrees

Combine all of the liquids and the salt, pepper and parsley together in a small measuring cup. .

Rinse the turkey and pat it dry with paper towels and then take your large oven bag and place the breast in it. Face the turkey breast up and ribs down.

Take your marinade mixture that you combined earlier and pour over the breast, trying to cover the front of the breast as evenly as possible. You will have to reach into the bag and massage the ingredients with your hands to evenly coat the meat on the front of the breast and then move to the underside.

Take your 3 tablespoons of flour and sprinkle liberally all over the front of the turkey breast. You want to make sure that the turkey is evenly coated on the front.

Tie off the bag and take a fork and punch the bag 3-4 times near the top of the bag.

Place bagged turkey in a glass baking dish and put it in the oven at 300 degrees for 4 hours and walk away. Remove turkey after the 4 hours and set it out for about 15 minutes still sealed in the bag.

After 15 minutes, cut the bag away with some scissors or a sharp knife and carefully remove the bag from around the turkey, allowing the juice to flow back into the dish with the turkey.

Take a meat fork and a knife and remove the meat from the breast bone. The meat will literally fall off of the bone with ease. Take special care and remove the smaller bones from the dish.

Take a sharp knife and fork and begin cutting the turkey until it looks like "pulled" pork. Let it remain in its own juices and serve it out of the dish. People will gladly put the juice on their meat once they try it. For the most part, the turkey does not make a lot of "gravy juice" so spread it around sparingly for your guest.

I hope you enjoy!