8 to 10 garlic cloves
3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
1 bone-in turkey breast (4 pounds)
In a food processor, combine the garlic, rosemary, oil, salt, paprika and pepper; cover and process until garlic is coarsely chopped.
With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325 for 1-1/2 to 2 hours or until a meat thermometer reads 170. Let stand for 10-15 minutes. Discard toothpicks before carving. Yield: 11 servings.
Nutritional Analysis: 4 ounces cooked turkey (calculated without skin) equals 166 calories, 3 g fat (1 g saturated fat), 85 mg cholesterol, 269 mg sodium, 1 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 very lean meat.
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