Garlic and Herb Turkey Breast

By edvel54

  • 1 4-lb. boneless turkey breast, skin on

  • 1 1/2 tsp. paprika

  • Salt and pepper to taste

  • 1 cup low-fat, low-sodium chicken broth

  • 1/2 cup dry white wine

  • 1 Tbsp. olive oil

  • Rub

  • 1/4 cup coarsely chopped parsley

  • 1 Tbsp. minced sage

  • 1/2 Tbsp. minced rosemary

  • 1/2 Tbsp. minced thyme

  • 2 garlic cloves, minced

  • 1 Tbsp. olive oil

  1. cooking time: about 2 hours

  2. Two days ahead, combine all the rub ingredients in a food processor and process until finely chopped. Store in refrigerator.

  3. One day ahead, set the turkey on a large platter and loosen the skin from the breast. Using your fingers, spread the rub underneath the skin and onto the breast meat. Cover with plastic wrap and refrigerate overnight.

  4. On meal day, remove the wrap and sprinkle the turkey with paprika, salt, and pepper. Preheat the oven to 350°F. Place the turkey breast on a rack inside a roasting pan.

  5. In a small saucepan, combine the broth, wine, and olive oil. Heat on medium low until the mixture is warmed through. Baste the turkey with half of this mixture. Place the turkey in the oven and cover loosely with foil. Roast for 35 minutes. Remove the foil and baste with the remaining broth mixture. Continue to roast uncovered until the breast is fully cooked and no pink juices remain, about 1 to 1 1/2 hours more.

  6. Remove from the oven and allow to stand for 15 to 20 minutes at room temperature before carving. When it's ready to carve, remove the skin and slice the meat thinly.

Nutritional Facts

Calories From Fat
Total Fat
3 grams
Saturated Fat
1 gram
98 milligrams
88 milligrams
Total Carbohydrate
1 gram
Dietary Fiber
0 grams
0 grams
36 grams

chicken/poultry ultra-low-carb

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