1 (5-7 lb.) turkey breast, thawed
1 cup apple cider vinegar
1/4 cup vegetable oil
2 tbsp salt
2 tbsp course-ground black pepper
1 tbsp fine-ground black pepper
Directions
Put turkey breast in Reynolds roasting bag (Large Size) and place in a
shallow roasting pan. Combine remaining ingredients in a small bowl
and pour mixture over turkey breast. Seal bag and make 6 (1/2 inch)
cuts in the bag. Bake at 300 degrees for 4-5 hours. Remove excess fat
from marinade. Serve marinade with turkey. From: "Chris Burkett (803)
778-6647"
Servings: 1 servings
Marinated Turkey Breast Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into history, at least as far as the ancient Egyptians, and possibly even further. Having said that, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the chefs of Roman times were skilled in the use of a wide range of spices, including some familiar names like bay, fennel and dill. Closer to modern times, we find two interesting books dating from the 1300s : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that is served today, but rather accounts of the types of food prepared by the chefs of the rich and powerful. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and spices created an outbreak in recipe manuscripts, the majority of which still exist in private cookery archives. During the next few hundred years, the powerful and rich houses competed with each other to serve the most exotic banquets, and because of this chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cook books were in high demand, mostly due to higher levels of literacy, more spare time and a general increase in wealth. Like it or not, the introduction of TV gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Marinated Turkey Breast recipe.
