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.
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
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.
Servings: 8 | Serving size: 4 ounces turkey breast
Cooking Time: 120 Minutes
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
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.
Serving size: 4 ounces turkey
|Calories 180||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 8%|
|Vitamin K 0mcg||Potassium 300mg|