Herb-Roasted Turkey
Diabetes Forecast® Food Editor Robyn Webb, MS, LN, suggests roasting a turkey breast instead of a whole bird for luscious, lean meat with every slice. Fresh herbs add flavor and tantalizing aroma to this recipe. Next up: favorite side dishes.
Per ServingHerb-Roasted Turkey |
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|---|---|---|
| Makes: 12 | ||
| Serving Size: 3 oz., skinless | ||
| Calories | 165 | |
| Fat | 2.5 | g |
| Saturated Fat | 1.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 0 | g |
| Fiber | 0 | g |
| Sugars | 0 | g |
| Cholesterol | 95 | mg |
| Sodium | 75 mg (without added salt) | |
| Potassium | 330 | mg |
| Protein | 33 | g |
| Phosphorus | 250 | mg |
| Choices: Lean meat 3 | ||
- Makes: 12
- Serving Size: 3 oz., skinless
- Preparation Time: 25 minutes
- Cooking Time: 1 hour, 20 minutes to 1 hour, 40 minutes
Ingredients
| 5 | tsp. | unsalted butter, softened |
| 3 | tsp. | fresh minced sage (divided use) |
| 3 | tsp. | fresh minced thyme (divided use) |
| 3 | tsp. | fresh minced rosemary (divided use) |
| Kosher salt and freshly ground black pepper to taste | ||
| 1 1/2 | cups | low-fat, reduced-sodium chicken broth |
| 1 | cup | dry white wine |
| 1 | (5 lb.) turkey breast, skin on, washed and patted dry |
Directions
- Preheat the oven to 350°F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.
- In a small bowl, combine the butter with 2 tsp. each of the sage, thyme, and rosemary, plus salt, if desired, and ground black pepper. Reserve the remaining 1 tsp. of each of the herbs.
- In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.
- With your hands, separate the turkeybreast skin from the breast meat, creating a pocket without removing the skin. Rub the butter-herb mixture all over the breast meat. Place the skin back down on the breast.
- Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170°F and the juices run clear. Baste every 15 to 20 minutes with the mixture of chicken broth and white wine.
- Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.
