Herb roasted turkey breast
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Fresh turkey breast; or larger (8-pound), bone in |
| 4 | tablespoons | Light butter (50% calorie reduction); softened |
| 1 | teaspoon | Dried sage leaves |
| 1 | teaspoon | Dried thyme leaves |
| 1 | tablespoon | Chopped parsley |
| 2 | teaspoons | Sea salt |
| ½ | teaspoon | Black pepper |
| 1 | Clove garlic; finely minced | |
| Vegetable oil; or olive oil spray | ||
| Salt and freshly ground pepper | ||
Directions
Wash and pat dry the turkey.
Using fingertips, carefully loosen the skin on each side of the top part of the breast to make a "pocket" between the skin and the meat.
With a fork, blend the butter with the herbs, salt, pepper and garlic.
Divide the mixture in half and with fingertips, carefully slide half of it under the skin on each side of the breast.
Spray outside of the breast with the vegetable spray. Season the cavity area well with salt and pepper. Place, with cavity down, on a rack in a shallow roasting pan. Roast in the center of a preheated 400F. oven for 1 hour.
Reduce to 375F and continue roasting until thermometer inserted in thickest part of the meat registers 165 - 170F. The turkey breast should be a dark golden brown.
Let sit 15 minutes before carving.
Makes 8 to 10 servings.
PER SERVING: Calories 241.08; Fat total 3.29 g; Protein 49.65 g; Saturated Fat ⅚ g; Carbohydrates 0.21 g; Dietary Fiber 0.08 g; Calories from fat 13%; Calories from carbs 0%.
(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: >from kitpath@... 12/1/98
Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath@... on Dec 01, 1998, converted by MM_Buster v2.0l.