Roasted Turkey Breast
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
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 288
- Calories from fat: 0.0%
- Fat: 6.4g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 53.8g
- Carbohydrate: 0.0g
- Fiber: 0.0g
- Cholesterol: 124mg
- Iron: 2.4mg
- Sodium: 115mg
- Calcium: 34mg
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
Roasted Turkey Breast Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Sodium, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Roast
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
-
Herb-Roasted Turkey
Southern Living
advertisement
You want chicken? We've got it!
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy