Rosemary Turkey Breast

  Dinner

I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that’s lower in fat, yet delicious—the perfect centerpiece for holiday meals.

Rosemary Turkey Breast

Average Rating: 4.833333

TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing
YIELD: 15 servings.

Ingredients

  • 2 tablespoons olive oil
  • 8 to 10 garlic cloves, peeled
  • 3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon coarsely ground pepper
  • 1 bone-in turkey breast (5 pounds)

Instructions

  • 1. In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped.
  • 2. With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
  • 3. Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.

Nutrition Facts

4 ounces cooked turkey (calculated without skin): 148 calories, 3g fat (0 saturated fat), 78mg cholesterol, 207mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 29g protein.
Diabetic Exchanges:
4 lean meat.

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