Roasted Turkey Breast Recipe
Ingredients
| Turkey breast | 4 1⁄2 Pound | |
| Cooking spray | 1 | |
| Olive oil | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3244 Calories from Fat 1329
% Daily Value*
Total Fat 147 g226.8%
Saturated Fat 39.6 g197.8%
Trans Fat 0 g
Cholesterol 1326.9 mg442.3%
Sodium 1700.9 mg70.9%
Total Carbohydrates 0.54 g0.18%
Dietary Fiber 0.04 g0.16%
Sugars 0 g
Protein 447 g893.8%
Vitamin A 2.4% Vitamin C
Calcium 26.6% Iron 136.2%
*Based on a 2000 Calorie diet
Directions
2. Trim excess fat from turkey breast. Rinse turkey under cold water, and pat dry. Starting at neck cavity, loosen skin from breast by inserting fingers and gently pushing between skin and meat. Place turkey, breast side up, on a rack in a roasting pan coated with cooking spray. Rub oil over meat under loosened skin, and sprinkle meat with salt and pepper. Gently press skin to secure. Insert meat thermometer into meaty part of breast, making sure not to touch bone. Bake at 325° for 1 hour and 15 minutes or until ther mometer registers 170°.
3. Remove turkey from oven; cover loosely with foil, and let stand 15 minutes. Slice turkey, and divide into 5 (6-ounce) portions. Discard skin. Place portions in each of 5 labeled heavy-duty, zip-top plastic bags. Store turkey in refrigerator up to 4 days or in freezer up to 3 months.
Chef
