Our Pecan Rice and Chutney-Glazed Carrots are delicious accompaniments to this moist turkey breast.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
8 hrs 15 mins
total:
9 hrs 25 mins
Yield:
9 servings,(serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard skin from turkey breast, reserving gravy pouch for another use. Roll up turkey breast. Tie roll securely in several places with heavy string. Place turkey in a large heavy-duty zip-top plastic bag.

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  • Stir together yogurt and next 8 ingredients. Pour over turkey; seal bag securely and shake to coat. Marinate in refrigerator 8 hours.

  • Preheat oven to 375°.

  • Remove turkey from marinade, discarding marinade. Place turkey, seam side down, on the rack of a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of turkey breast. Bake, uncovered, at 375° for 1 hour or until meat thermometer registers 170°. Cover with foil, and let stand 15 minutes. Remove string; slice turkey breast crosswise into thin slices.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

182 calories; fat 1.4g; saturated fat 0.5g; protein 38.1g; carbohydrates 1.9g; cholesterol 95mg; iron 1.9mg; sodium 214mg; calories from fat 7%; fiber 0.4g; calcium 46mg.
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