turkey

Herb-Roasted Turkey Breast

 

Herb-Roasted Turkey Breast
Serves 8
If you don't want to bother with a whole turkey, this is a simple and flavorful alternative to the whole bird
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr
76 calories
2 g
9 g
4 g
4 g
1 g
51 g
598 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
51g
Servings
8
Amount Per Serving
Calories 76
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 9mg
3%
Sodium 598mg
25%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 4g
Vitamin A
1%
Vitamin C
3%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
  2. 1 tablespoon minced garlic (3 cloves)
  3. 2 teaspoons dry mustard
  4. 1 tablespoon chopped fresh rosemary leaves
  5. 1 tablespoon chopped fresh sage leaves
  6. 1 teaspoon chopped fresh thyme leaves
  7. 2 teaspoons kosher salt
  8. 1 teaspoon freshly ground black pepper
  9. 2 tablespoons good olive oil
  10. 2 tablespoons freshly squeezed lemon juice
  11. 1 cup dry white wine
Instructions
  1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
  2. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
  3. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
beta
calories
76
fat
4g
protein
4g
carbs
2g
more
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