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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Now Papa looks out of the window
The sight brings a smile to his face
He sees all his children coming back home

Together on this special day."
-Ray Davies, Songwriter

The refrigerator light goes on...

The nutrition information for this recipe includes the skin. Most nutritionists will tell you to not eat chicken skin because that’s where all the fat is. Dr. Gourmet recipes that use chicken follow this guideline, but this is Thanksgiving. Eat the skin if you like because holidays are the time to splurge and roast turkey is the perfect comfort food to splurge on.

Chicken Safety, Temperature of the Meat, Cleanup

It is important to be very careful when handling poultry. Use the freshest chicken  or turkey possible.  If there is any odd odor don’t use it.  Rinse the thoroughly in cold water prior to preparing it. 

Only cut poultry on a plastic cutting board and wash the cutting board, your hands and knives in soapy water as soon as you are finished.  This reduces the risk of spreading the bacteria to other foods. 

Cooking thoroughly is the key to good handling of poultry.  Using a small instant thermometer to check for the right temperatures.  Whole chicken (or any poultry) should reach 180 °F in the thigh or 170 °F in the breast.  The recommendation is similar for pieces of cut chicken. 

Free range chickens have not been proven to be safer.  Many of the growers of free range chickens don’t use antibiotics and feed their chickens carefully but there is no proof that this results in a bacteria free bird.  My experience is, however, that free range chickens taste better.

Roast Turkey Breast

Servings = 8 | Serving size =4 ounces turkey breast

Cooking Time = 120 Minutes

This recipe does make great leftovers as sandwiches but also as Turkey, Cranberry and Wild Rice Salad.

Serve with Roasted Garlic Mashed Potatoes or Plain Mashed Potatoes or Mashed Yams or Dirty Rice or Cornbread Dressing or Plain Mashed Potatoes - Low Sodium Version or Roasted Garlic Mashed Potatoes - Low Sodium Version

AND

Serve with Roasted Beets or Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Collard Greens or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions

1	3 lb. bone in turkey breast
3	sprigs (about 3 Tbsp.) fresh rosemary leaves

Preheat the oven to 325°F.

Rinse the whole turkey breast in cold water and pat dry.

Starting at the peak of the turkey breast pull back the skin and slide a finger between the skin and the turkey breast on either side of the peak of the breast bone. This will form a small pocket.

Insert half of the rosemary into each of the pockets made pushing it as far down as possible and working to distribute the rosemary leaves over the face of the breast meat between the breast meat and the skin.

Place the turkey breast in a large roasting pan and place the pan inside the preheated oven and roast for 30 minutes. Turn the roasting pan 180° in the oven once to make sure the turkey roasts evenly. At one hour cover the skin of the breast with aluminum foil. If the skin is not quite crispy, that’s OK.

After about 90 - 105 minutes remove the aluminum foil and roast until the internal temperature of the breast meat is 160°F.

Remove to a cutting board and allow to rest for at least 10 minutes before carving.