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.
|Serving Size: 3 oz., skinless|
|Sodium||75 mg (without added salt)|
|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
|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|
- 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.