| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dinners, Lowfat |
10 |
Servings |
INGREDIENTS
| 6 |
lb |
Fresh turkey breast; or larger (8-pound), bone in |
| 4 |
tb |
Light butter (50% calorie reduction); softened |
| 1 |
ts |
Dried sage leaves |
| 1 |
ts |
Dried thyme leaves |
| 1 |
tb |
Chopped parsley |
| 2 |
ts |
Sea salt |
| 1/2 |
ts |
Black pepper |
| 1 |
|
Clove garlic; finely minced |
|
|
Vegetable oil; or olive oil spray |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Wash and pat dry the turkey.
Using fingertips, carefully loosen the skin on each side of the top part of
the breast to make a "pocket" between the skin and the meat.
With a fork, blend the butter with the herbs, salt, pepper and garlic.
Divide the mixture in half and with fingertips, carefully slide half of it
under the skin on each side of the breast.
Spray outside of the breast with the vegetable spray. Season the cavity
area well with salt and pepper.
Place, with cavity down, on a rack in a shallow roasting pan. Roast in the
center of a preheated 400F. oven for 1 hour.
Reduce to 375F and continue roasting until thermometer inserted in thickest
part of the meat registers 165 - 170F. The turkey breast should be a dark
golden brown.
Let sit 15 minutes before carving.
Makes 8 to 10 servings.
PER SERVING: Calories 241.08; Fat total 3.29 g; Protein 49.65 g; Saturated
Fat 0.83 g; Carbohydrates 0.21 g; Dietary Fiber 0.08 g; Calories from fat
13%; Calories from carbs 0%.
(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in
Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie
Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html
>from kitpath@earthlink.net 12/1/98
Recipe by: Marilyn Harris at ccc*
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted
by MM_Buster v2.0l.
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