Roasted Turkey Breast
Servings
8Serving size
4 ounces turkey breastThis 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
Serve with Dirty Rice or Roasted Garlic Mashed Potatoes
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Ingredients
| 16 3 ounces Roasted turkey breast (1 3-pound bone in breast) |
| 3 Tbsp. Rosemary, fresh (about 3 sprigs) |
Instructions
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.
Serve this recipe with one of these starch side dishes.
Dirty Rice
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice. Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
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Serve this recipe with one of these vegetable side dishes.
Garlic Roasted Brussels Sprouts
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Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Holiday Shredded Brussels Sprouts
Preheat the oven to 325°F. Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces. Place the olive oil in a 9×12 pan and place the pan in the oven for 5 minutes. Add the cranberries and pine nuts, stir so that they are…
Lemon Butter Brussels Sprouts
Purchase Brussels sprouts on the small side (about an inch wide). Trim the stems from the Brussels sprouts and then slice in half lengthwise. Place the Brussels sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom. Steam over high heat until…
Maple Sweetened Collard Greens
Heat the olive oil in a large skillet over medium heat. Add the white onion and cook slowly for about 20 minutes until the onions are translucent. Stir frequently. While the onions are cooking, wash the collards well and slice into 1/2-inch-thick chiffonade. Add the collard greens to the pan…
Roasted Brussels Sprouts
Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.