Yield: 6 servings
Measure | Ingredient |
---|---|
5 pounds | Turkey breast |
1 can | (14.5 oz.) Natural goodness |
\N \N | Chicken broth |
1 teaspoon | Dried rosemary leaves -- |
\N \N | Crushed |
1 teaspoon | Dried thyme leaves -- |
\N \N | Crushed |
⅛ teaspoon | Pepper |
Rinse turkey with cold water and pat dry. Mix broth, rosemary, thyme, and pepper in a large deep nonmetallic dish. Add turkey and turn to coat. Cover and refrigerate 2 hours, turning turkey occasionally. Remove turkey from marinade and place meat-side up on a rack in shallow roasting pan. Insert meat thermometer into thickest part of meat not touching the bone. Roast at 350 for 1¾-2 ½ hours or until thermometer reads 170, basting occasionally with marinade. Begin checking doneness after 1 ½ hours roasting time.
Allow turkey to stand 10 minutes before slicing.
Serves 6-8----122 calories 1 gram fat.
Recipe By : Swanson Easy Low Fat Recipes