Serves 8; 3 ounces turkey per serving
Roasted Turkey Breast with Herbs
1 3 1/2-pound turkey breast half with skin, thawed if frozen
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 medium garlic cloves, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon salt
1/2 teaspoon red hot-pepper sauce
1/4 teaspoon pepper
1/4 cup finely chopped fresh parsley
Total Fat 4.5 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 93 mg
Sodium 209 mg
Carbohydrates 1 g
Fiber 0 g
Sugars 0 g
Protein 33 g
Dietary Exchanges: 4 1/2 very lean meat
- Lightly spray a large glass baking dish with cooking spray. Put the turkey in the baking dish.
- In a small bowl, stir together the remaining ingredients except the parsley. Stir in the parsley.
- Using a tablespoon or your fingers, gently loosen the skin from the breast meat, creating a pocket. Being careful to not break the skin, spread the parsley mixture as evenly as possible under the skin. Gently pull the skin over any exposed meat. Cover tightly with plastic wrap and refrigerate for 8 to 12 hours.
- Preheat the oven to 325°F. Remove the plastic wrap from the turkey.
- Roast the turkey with the skin side up for 1 hour 30 minutes to 1 hour 45 minutes, or until a meat thermometer or instant-read thermometer inserted into the thickest part of the breast registers 170°F and the juices run clear. Transfer to a cutting board. Let stand for 15 minutes for easier slicing and to let the turkey continue cooking (the internal temperature will rise at least 5°). Discard the skin before serving the turkey.
- Cook’s Tip: You may have to buy a whole turkey breast. If so, ask the butcher to cut it in half and wrap one of the pieces for freezing.
© American Heart Association