Rosemary Turkey Breast

Name: Rosemary Turkey Breast
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 15 servings.
Ingredients: 2 tablespoons olive oil; 8 to 10 garlic cloves, peeled; 3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed; 1 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon coarsely ground pepper; 1 bone-in turkey breast (5 pounds)

I season turkey with a blend of rosemary, garlic and paprika. Because I rub that mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is a lower-in-fat, yet delicious entree that makes the perfect centerpiece for holiday meals. —Dorothy Pritchett, Wills Point, Texas

Ingredients

2 tablespoons olive oil
8 to 10 garlic cloves, peeled
3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
1 bone-in turkey breast (5 pounds)

Directions

In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped.
With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. Let stand for 15 minutes before slicing. Discard toothpicks.

Nutrition Facts

4 ounces cooked turkey (calculated without skin): 148 calories, 3g fat (0 saturated fat), 78mg cholesterol, 207mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

Originally published as Rosemary Turkey in Light & Tasty December/January 2006

Reviews

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Average Rating:

nataliepooh

Dec 27, 2011

This was wonderful. Very moist, and very garlicky. I would love to make it again!
MrsRoot

Oct 7, 2010

The smallest turkey my store had was 6.5lbs, so I increased the ingredients a little to make sure I had enough to cover the whole turkey. Not sure if it was the recipe, or my additions but the flavors were way too strong. My house still smells of garlic the next day (and I love garlic, but this was way too strong and I didn't increase the amount of garlic). The rosemary was way too intense as well. I couldn't eat the pieces near the edge, and my husband was scraping off his seasoning. I may try it again, reducing the amount of garlic and rosemary and possibly eliminating most the paprika. On the positive side, it was really easy to make and this was my first time making it turkey. I used one of the bags per my mother in law's suggestion, baked it @350 for 2 hours and it was extremely juicy.
gilland3981

Jul 4, 2010

This has become a family favorite.
dh29167

Feb 15, 2010

I was really surprised by how delicious this was.