Who says that turkey should only be served on the holidays? Turkey breast is a year-round easy option for that turkey craving.
(modification of recipe originally from Ina Garten)
Serves 4
- 1 whole bone-in turkey breast (4 to 5 pounds)
- 1 tablespoon garlic, minced (3 garlic cloves)
- 2 teaspoons dry mustard
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh sage leaves, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 cups chicken broth or dry white wine
Preheat oven to 325 degrees.
Place turkey breast, skin side up, on a rack in a roasting pan (lined with foil). In a small bowl, combine garlic through lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and rub half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the broth/wine into the bottom of the roasting pan.
Roast the turkey for 2 hours, until the skin is golden brown and an instant-read thermometer registers 160 degrees when inserted into the thickest areas of the breast (test in several places). If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Remove skin, slice and serve.
Nutritional Info/Serving: Calories 211, Fat 4 g, Protein 33 g, Carbs 3 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 tsp
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