This is easy to
make and a good source of protein to have around for the week. Most
recipes for turkey use too high a temperature, causing the turkey
meat to become dried out and unappealing. This slow, low-heat roasting
will give you meat that is moist.
•
2
to 3 pounds Turkey Breast (bone-in or boneless)
•
2
tablespoons Olive Oil
•
1
large clove Garlic, crushed
•
1
teaspoon Sage
•
1/2
teaspoon Thyme
•
1
teaspoon Marjoram
•
1/2
teaspoon Salt
•
1
teaspoon Black Pepper
1.
Rinse
turkey breast and pat dry. Place in small roasting pan. Preheat
oven to 425°
2.
Heat
olive oil in small sauté pan. Add garlic and stir to
keep from browning, about a minute. Add other herbs and sauté 2
minutes. Remove from heat.
3.
Spread
herb mixture all over turkey breast, pushing some under skin.
Add cup water to bottom pan or enough to cover pan with about
inch of water.
4.
Roast
at 425° for 15 minutes. Turn heat to 325° and roast
for 45-55 minutes more for boneless, 50-60 for bone-in. Turkey
will continue to cook from internal heat after it's removed
from oven.
5.
Cool
before slicing. Freeze packages of cooked turkey if desired.
*Poultry
skin contains very little saturated fat, so there is no need
to avoid it if you like it. Just be sure to limit fat intake
somewhere else to balance your day's intake.
