Barbecued Butterflied Turkey Breast Recipe
Ingredients
| Turkey breast | 2 Pound, skinless and boneless | |
| Olive oil | 1 Tablespoon | |
| Dijon mustard | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Chopped rosemary/0.5 teaspoon or 2 milliliter dried rosemary | 1 Tablespoon | |
| Garlic cloves | 2 , minced | |
| Lemon juice | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 280 Calories from Fat 130
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 3.5 g17.5%
Trans Fat 0 g
Cholesterol 99.5 mg33.2%
Sodium 270.1 mg11.3%
Total Carbohydrates 2 g0.8%
Dietary Fiber 0.72 g2.9%
Sugars 0.7 g
Protein 33 g66.9%
Vitamin A 10.5% Vitamin C 6.3%
Calcium 3.2% Iron 12.3%
*Based on a 2000 Calorie diet
Directions
Cut breast open and pound if necessary so meat is even thickness (turkey should be less than 1 inch/2.5 cm thick).
Combine olive oil, mustard, salt, pepper, paprika, rosemary, garlic and lemon juice.
Marinate turkey in mixture for up to a few hours in refrigerator.
Barbecue or broil turkey for about 5 minutes per side.
Transfer to non-stick baking dish or dish lined with parchment paper and bake in preheated 350°F/180°C oven for 18 to 20 minutes, or until cooked through but not dry.
Chef
