Herbs, Herbs, Herbs : Come Ona My Garden

One of the Southland’s most unusual herb gardens is run by the Betty Clooney Center in Long Beach, founded by singer Rosemary Clooney in memory of her sister, who died of brain aneurysm at age 45. The Jesse M. Unruh Garden is tended by the “Green Team,” young men and women who have sustained brain damage. They benefit physically and emotionally by propagating, cultivating, harvesting and packaging fresh herbs and organic vegetables. A good cook herself, Rosemary Clooney shares this recipe using fresh tarragon and thyme.

ROSEMARY CLOONEY’S TURKEY BREAST TARRAGON

1 (5- to 7-pound) turkey breast

1/2 cup olive oil

1/4 cup peach liqueur

1/2 cup chopped fresh tarragon

3 large cloves garlic, minced

2 to 3 large apples, sliced

1 large onion, sliced

1 cup chicken broth

1 tablespoon chopped fresh thyme

Clean turkey breast well. Pat dry with paper towels. Combine olive oil, liqueur, tarragon and garlic in small bowl. Lift skin from breast without tearing until skin is loosened. Dip fingers into marinade and rub turkey breasts under skin, using all marinade. Marinate 24 hours or overnight.

Place apple slices and onion slices in layer at bottom of roasting pan. Place marinated turkey breast over sliced apples and onions. Combine chicken broth and thyme and heat to use as basting sauce.

Bake at 450 degrees 20 to 25 minutes, basting occasionally with broth mixture. Reduce oven temperature to 325 degrees. Cover tightly with foil and roast 20 minutes per pound until meat thermometer inserted in breast registers 170 to 175 degrees, about 2 to 2 1/2 hours. Baste occasionally with pan liquid. Strain pan juices and serve with turkey. Makes 16 to 20 servings.

Each serving contains about:

138 calories; 71 mg sodium; 34 mg cholesterol; 7 grams fat; 3 grams carbohydrates; 12 grams protein; 0 fiber; 48% calories from fat.