Roasted Turkey Breast

recipe
Go one step beyond leftovers with this roasted turkey breast. You can slice the meat into 6-ounce portions, and use it as the start of four more meals for two, including turkey sandwiches, fruit and turkey salad, and savory gumbo.

Yield:

10 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 142
Caloriesfromfat 20 %
Fat 3.1 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.4 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 61 mg
Iron 0.0 mg
Sodium 57 mg
Calcium 0.0 mg

Ingredients

1 (4 1/2-pound) turkey breast
Vegetable cooking spray
1/2 teaspoon vegetable oil

Preparation

Trim fat from turkey. Rinse turkey under cold water, and pat dry. Place turkey, skin side up, on a rack in a roasting pan coated with cooking spray. Brush lightly with oil. Insert meat thermometer into meaty part of breast, making sure it does not touch bone. Bake at 325° for 2 to 2 1/4 hours or until meat thermometer registers 170°. Let turkey stand 15 minutes.

Remove and discard skin from turkey. Remove meat from bones, reserving carcass for other recipes, if desired. Slice turkey into 5 (6-ounce) portions, and place in 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 3 months.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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