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Roasted Turkey Breast with Herbs

Roasted Turkey Breast with Herbs
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Roasted Turkey Breast with Herbs

This recipe takes the hassle out of cooking a whole bird but provides all the same juicy, tender goodness you crave from a turkey dinner. 

Ingredients

Servings   8  

  • Cooking spray
  • 3 1/2-pound turkey breast half with skin, thawed if frozen
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil (extra-virgin preferred)
  • 4 medium garlic cloves, minced
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon dried tarragon, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon red hot-pepper sauce
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped fresh parsley

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large glass baking dish with cooking spray. Put the turkey in the baking dish.
  2. In a small bowl, stir together the remaining ingredients except the parsley. Stir in the parsley.
  3. Using a tablespoon or your fingers, gently loosen the skin from the breast meat, creating a pocket. Being careful to not break the skin, spread the parsley mixture as evenly as possible under the skin. Gently pull the skin over any exposed meat. Cover tightly with plastic wrap and refrigerate for 8 to 12 hours.
  4. Preheat the oven to 325°F. Remove the plastic wrap from the turkey.
  5. Roast the turkey with the skin side up for 1 hour 30 minutes to 1 hour 45 minutes, or until a meat thermometer or instant-read thermometer inserted into the thickest part of the breast registers 170°F and the juices run clear. Transfer to a cutting board. Let stand for 15 minutes for easier slicing and to let the turkey continue cooking (the internal temperature will rise at least 5°). Discard the skin before serving the turkey.

Tip: You may have to buy a whole turkey breast. If so, ask the butcher to cut it in half and wrap one of the pieces for freezing.

Nutrition Facts

Roasted Turkey Breast with Herbs
CaloriesCalories
187 Per Serving
ProteinProtein
33g Per Serving
FiberFiber
0g Per Serving

Nutrition Facts

Calories 187
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 93 mg
Sodium 209 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 33 g

Dietary Exchanges
4 1/2 very lean meat

 
This recipe takes the hassle out of cooking a whole bird but provides all the same juicy, tender goodness you crave from a turkey dinner. 

Nutrition Facts

Roasted Turkey Breast with Herbs
CaloriesCalories
187 Per Serving
ProteinProtein
33g Per Serving
FiberFiber
0g Per Serving
×
Calories 187
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 93 mg
Sodium 209 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 33 g

Dietary Exchanges
4 1/2 very lean meat

Ingredients

Servings   8  

  • Cooking spray
  • 3 1/2-pound turkey breast half with skin, thawed if frozen
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil (extra-virgin preferred)
  • 4 medium garlic cloves, minced
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon dried tarragon, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon red hot-pepper sauce
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped fresh parsley

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large glass baking dish with cooking spray. Put the turkey in the baking dish.
  2. In a small bowl, stir together the remaining ingredients except the parsley. Stir in the parsley.
  3. Using a tablespoon or your fingers, gently loosen the skin from the breast meat, creating a pocket. Being careful to not break the skin, spread the parsley mixture as evenly as possible under the skin. Gently pull the skin over any exposed meat. Cover tightly with plastic wrap and refrigerate for 8 to 12 hours.
  4. Preheat the oven to 325°F. Remove the plastic wrap from the turkey.
  5. Roast the turkey with the skin side up for 1 hour 30 minutes to 1 hour 45 minutes, or until a meat thermometer or instant-read thermometer inserted into the thickest part of the breast registers 170°F and the juices run clear. Transfer to a cutting board. Let stand for 15 minutes for easier slicing and to let the turkey continue cooking (the internal temperature will rise at least 5°). Discard the skin before serving the turkey.

Tip: You may have to buy a whole turkey breast. If so, ask the butcher to cut it in half and wrap one of the pieces for freezing.
 

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