ROAST TURKEY BREAST
A low-fat turkey recipe that I make every Thanksgiving. Basting with a mixture of wine and broth keeps the breast juicy and tender. From Lean and Lovin' It.
Provided by MirandaLee
Categories Poultry
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F.
- Rinse turkey breast in cold water.
- Pat dry.
- Combine chicken broth and wine in a bowl or in a jar.
- Line a roasting pan with aluminum foil.
- Put vegetables in pan.
- Put a rack sprayed with vegetable oil in the pan.
- Place turkey breast on rack.
- Roast turkey breast for approximately 25 minutes per pound, or until juices run clear (this usually takes me about an hour and a half), basting every 15 minutes with the broth-wine mixture.
- Discard vegetables.
- Let turkey rest for 10 minutes before slicing and serving.
- The liquid left in the pan can be used to make gravy.
- Pour it into a fat separator or skim off fat.
- Use 2 cups of the defatted liquid for gravy.
- Put in saucepan, stir in 1 1/2 T cornstarch mixed with 3 T cold water.
- Cook and stir on medium heat until thickened.
- Add salt and pepper to taste.
Nutrition Facts : Calories 694.2, Fat 27.1, SaturatedFat 7.4, Cholesterol 245.3, Sodium 523.9, Carbohydrate 7.9, Fiber 1.5, Sugar 3.6, Protein 84.9
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