Diabetes Forecast

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 Serving

Herb-Roasted Turkey

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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.

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