Tooele Transcript Bulletin – News in Tooele, Utah
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November 10, 2014
Roast Turkey Breast

When the big bird is just too much to wrangle, turn to a whole turkey breast instead. It’s just as festive and loads easier to handle. Here, a mixture of poultry seasoning herbs—rosemary, sage and thyme—is rubbed under and on top of the skin. Once the roast is in the oven, you can forget about it until it’s time to check the thermometer.
Turkey experts say the meat is safe to eat when cooked to an internal temperature of 170F. Although it’s tempting to rely on the thermometer probe that sometimes comes with the turkey, a meat thermometer is more accurate. The minutes between when the bird comes out of the oven and is carved, called resting time, are important, too. They make the meat juicier and easier to slice.

TIP:  The Butterball hotline is open all year but is busiest around the holidays.  For answers to questions about cooking turkey, call the help team at 1-800-BUTTERBALL (800-288-8372.)

Roast Turkey Breast

Nonstick cooking spray
2 tablespoons butter, melted
1 teaspoon dried rubbed sage
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (4- to 5-pound) bone-in turkey breast

1. Preheat oven to 325F. Coat a roasting pan and rack with cooking spray.
2. Combine butter, sage, rosemary, thyme, nutmeg, salt and pepper in a medium bowl.
3. Rinse turkey with cold water. Pat dry with paper towels. Loosen skin from both sides of breast by running your fingers carefully under the skin. Rub herb mixture under loosened skin and over top. Place turkey on rack skin-side up.
4. Roast 1 1/2 to 2 hours, until meat thermometer inserted in thickest part of breast registers 170F. Transfer turkey to platter and let rest 20 minutes before carving. Serves 6 to 8.

Per serving: 350 calories, 16g fat, 130mg chol., 47g prot., 0g carbs., 0g fiber, 330mg sodium

Photo credit: Teresa Blackburn

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