Roast turkey breast with peach sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Turkey breast |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Cornstarch |
| ¾ | cup | Water |
| 1 | pack | Instant chicken broth |
| ¼ | teaspoon | Dried thyme |
| ½ | teaspoon | Poultry seasoning |
| ¼ | cup | Reduced calorie peach spread |
| 1½ | teaspoon | Sherry or brandy extract |
Directions
SAUCE
Preheat oven to 325. Sprinkle top and bottom of turkey breast with salt, pepper, thyme and poultry seasoning. Place, skin side up on a rack in a shallow baking pan. Roast 2½ hours, or 20 minutes per pound. If using a meat thermometer, roast until the internal temperature reaches 190. Remove and discard skin before slicing.
Serve desired amount. Just before serving, prepare sauce: Dissolve cornstarch in water in a small saucepan. Add broth mix and peach spread and mix well. Bring sauce to a boil, stirring frequently. Boil three minutes, stirring constantly. Remove from heat and stir in extract.
Per serving: 26g protein, 2g fat, 4g carb., 565mg sodium, 59mg chol., 151 calories.
From: Carolyn Shaw Date: 09-12-94