Herb Roasted Turkey Breast
This is a small adaptation of the Ina Garten’s Food Network recipe. Talk about tasty! When you’re not in need of a huge bird, or even a small one, a turkey breast is really the way to go, even when you’re thinking healthy. This recipe will help you to be prepared for a healthy lifestyle success because it makes just enough for everyday sandwiches or dinners. It’ll be done, sliced, and in the fridge for use all week.
I also made potatoes that are a healthy response to a carb. I used only three red potatoes (one for each of us), washed, sliced, and laid them out in a small roasting pan sprayed with Pam. I used 3 Tablespoons of chopped red onion (you could use a shallot), sprinkled with kosher salt and pepper. I drizzled extra light olive oil and baked at 350° for 35 minutes.
- 1 boneless turkey breast, 3.5 to 4 pounds.
- 3 cloves of garlic, chopped
- 2 teaspoons dry mustard
- 1 stalk of rosemary, chopped
- 1 ½ teaspoons ground sage
- 1 teaspoon dry thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon restaurant ground black pepper
- 2 Tablespoons or more of good olive oil to make the marinade spreadable
- 2 Tablespoons of fresh lemon juice
- 1 cup dry white wine
Preheat the oven to 325°. Place the turkey breasts skin side up on a rack in a foil lined roasting pan. (easy clean up)
Combine all the remaining ingredients except the wine. Spread the mixture evenly over the turkey breast. Pour the wine into the roasting pan. Roast the turkey at 15 minutes per pound till the internal temperature reaches 165°. Remove the roast and cover with foil. Let rest for 15 minutes. Slice and serve.