Roasted Turkey Breast

recipe
If you're not having a huge crowd over for Thanksgiving, you might want to roast a turkey breast instead of the whole bird.

Yield:

8 servings (serving size: 6 ounces)

Recipe from

Oxmoor House

Nutritional Information

Calories 288
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 53.8 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 124 mg
Iron 2.4 mg
Sodium 115 mg
Calcium 34 mg

Ingredients

1 (5 1/2-pound) turkey breast
Cooking spray
1 teaspoon vegetable oil
Assorted fresh herbs (optional)

Preparation

1. Preheat oven to 325°.

2. Trim fat from turkey. Rinse turkey under cold water, and pat dry.

3. Place turkey, skin side up, on a broiler pan coated with cooking spray. Brush turkey lightly with oil. Insert a meat thermometer into meaty part of breast, making sure not to touch bone. Bake at 325° for 2 to 2 1/4 hours or until thermometer registers 170°. Let turkey stand 15 minutes before slicing.

4. Place turkey on a platter, and garnish with fresh herbs, if desired. Remove and discard skin before eating, if desired (analysis does not include skin).

carbo rating: 0

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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