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Jeff Kauck Photo by: Jeff Kauck

Garlic and Herb Roasted Turkey Breast with Tarragon Mayonnaise

Prepare the mayonnaise a day ahead, and refrigerate. Garnish the platter with fresh tarragon sprigs and lady apples.

Cooking Light DECEMBER 2006

  • Yield: 12 servings (serving size: 4 ounces turkey and 1 tablespoon mayonnaise)

Ingredients

  • Turkey:
  • 1 (6-pound) whole bone-in turkey breast
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • Cooking spray
  • 1 1/2 cups water
  • Mayonnaise:
  • 1 cup light mayonnaise
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon tarragon vinegar

Preparation

Preheat oven to 350°.

To prepare turkey, trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat.

Combine 2 tablespoons tarragon and next 6 ingredients (through garlic), stirring well. Rub tarragon mixture under loosened skin and over breast meat. Place turkey, breast side up, on a wire rack coated with cooking spray. Place rack in a roasting pan. Pour 1 1/2 cups water into pan. Bake at 350° for 1 hour. Baste turkey with pan juices. Bake an additional 30 minutes or until a thermometer registers 165°. Remove turkey from oven. Loosely cover with foil; let stand 20 minutes. Remove skin from turkey; discard. Thinly slice turkey.

To prepare mayonnaise, combine mayonnaise and the remaining ingredients, stirring well. Serve with turkey.

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 27%
  • Fat: 8.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 4.3g
  • Protein: 48.2g
  • Carbohydrate: 2.3g
  • Fiber: 0.1g
  • Cholesterol: 139mg
  • Iron: 2.5mg
  • Sodium: 456mg
  • Calcium: 27mg
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