Special Diet Information

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

This recipe is safe for those who are lactose intolerant.

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...

This recipe calls for a bone-in turkey breast and they are pretty easy to find in the market. You can also use a boneless turkey breast but I find it better to truss the turkey breast so it holds together better. If you use a boneless breast it may take about 15 to 20 minutes less time than the turkey breast with the bone.

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.


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, Turkey Waldorf Salad, or Mulligatawny.

Serve with Roasted Garlic Mashed Potatoes [Low Sodium Version] or Plain Mashed Potatoes [Low Sodium Version] or Mashed Yams or Dirty Rice or Cornbread Dressing as well as Roasted Beets or Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Maple Sweetened Collard Greens or Zucchini with Sun Dried Tomatoes [Low Sodium Version] or Yellow Squash and Onions

Roast Turkey Breast, a GERD-friendly recipe from Dr. Gourmet


  • 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.

Nutrition Facts

Serving size: 4 ounces turkey

Servings: 8

Amount Per Serving

Calories 180 Calories from Fat 72
% Daily Value
Total Fat 8g 10%
    Saturated Fat 2g 11%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 75mg 25%
Sodium 65mg 3%
Total Carbohydrates 0g 0%
    Dietary Fiber 0g 0%
    Sugars 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 8%
Vitamin K 0mcg Potassium 300mg