* Exported from MasterCook *
Savoury Roasted Turkey Breasts (10.5 grams fat)
Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient --
Preparation Method -------- ------------ -------------------------------- 1 large head garlic 1 skin-
on, bone-in turkey breast half (up to 2), about 3 lbs each 10 oz can undiluted chicken broth
1/2 cup dry white wine or apple juice 3 tablespoons butter -- at room temperature 1 teaspoon
dried sage leaves 1 teaspoon dried thyme leaves 1 teaspoon ground savory 1 teaspoon salt
Preheat oven to 350 F. Peel garlic cloves and slice each in half. Scatter over a 9 x 13-inch baking
dish. Set turkey, skin-side up, on top of garlic. If you are using 2 turkey breasts, they may be a
snug fit so you may have to wedge them into the dish. Pour broth and wine overtop. Then rub butter
over each turkey breast. Using your fingers, crumble sage over turkey. Then sprinkle with thyme,
savory and salt.
Roast turkey, uncovered, in centre of preheated 350 F oven, basting frequently with pan juices.
Turkey is done with an instant-read thermometer inserted into thickest area of breasts reads 160 F.
This will take about 1 1/4 hrs, whether you are cooking 1 or 2 breasts. Remove turkey to a platter.
Loosely cover with foil. Let stand 15 mins.
Meanwhile, pour pan juices and softened garlic into a small saucepan set over medium-high heat.
Using the back of a spoon, coarsely mash garlic. Boil, stirring often, until sauce has thickened,
from 10 to 12 mins. Slice turkey and spoon sauce overtop.
Makes 3 to 6 servings.
Nutrients per serving: 41.7 g protein, 10.5 g fat, 4 g carbohydrates, 2.5 mg iron, 58 mg calcium,
842 mg sodium, 0.2 g fibre, 289 calories Excellent source of niacin and vitamins B6 and B12. Good
source of iron.
Source: "Chatelaine - October 2002" S(MC Formatted): "Lily [[email hidden]]
October 2003 "
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NOTES : If you're not cooking for a large crowd this Thanksgiving but still want a turkey feast, try
roasting one or two breasts instead of a whole bird. Cooking time is shorter and there's more oven
space so you can also make our Cranberry Sauce a L'orange and Wild Rice-and-pecan Bake.
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