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Herb-Roasted Turkey Breast

Thanksgiving is all about tradition, comfort and enjoying those nostalgic dishes that make the holiday special. Turkey is a super healthy option, it is a lean protein, and the calories can stay in check if you choose a flavorful baked recipe, like this one.



Ingredients:

1 whole bone-in turkey breast, 6 1/2 to 7 pounds

1 tablespoon minced garlic (3 cloves)

2 teaspoons dry mustard

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage leaves

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons good olive oil

2 tablespoons freshly squeezed lemon juice

1 cup dry white wine


Directions:


  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.


  1. 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.


    Nutrition Facts (per serving)

    Serving Size 3 ounces


    Calories 172

    Fat 7g

    Protein 25g


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