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Roasted Turkey Breast

Yield 8 servings (serving size: 6 ounces)
If you're not having a huge crowd over for Thanksgiving, you might want to roast a turkey breast instead of the whole bird.


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

Nutrition 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

How to Make It

  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).

  5. carbo rating: 0

The Complete Step-by-Step Low Carb Cookbook