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Roast Turkey Breast

Servings = 8 | Serving size =4 ounces turkey breast

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

Serve with Plain Mashed Potatoes or Mashed Yams or Cornbread Dressing

AND

Serve with Roasted Beets or Parmesan Squash or Herbed Zucchini

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.

Nutrition Facts

Serving size: 1 cup | Servings 8

Calories 150 | Calories from Fat 28

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 1g (4%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 88 mg (29 %) | Sodium 52 mg (2 %)

Total Carbohydrates 0g (0%) | Sugars 0g

Dietary Fiber 0g (0%) | Protein 28g

Vitamin A 0% | Vitamin C 0 % | Calcium 1% | Iron 9%

Vitamin K 0 mcg  | Potassium  273 mg | Magnesium  27 mg