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Wednesday, September 16, 2015

[Healthy_Recipes_For_Diabetic_Friends] Roasted Turkey Breast - 0g Carbs, 0g Fiber, 0g Sugar

Roasted Turkey Breast - 0g Carbs, 0g Fiber, 0g Sugar

From: http://healthyrecipesblogs.com - Author: Vered DeLeeuw
Roasted turkey breast – golden and crisp on the outside, juicy and tender on the inside. For intimate Thanksgiving gatherings, and for those preferring not to deal with a whole bird. Just like baked chicken breast, I find that the secret to a crispy skin and juicy meat is roasting at a high temperature.
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Prep time: 25 min
Cook time: 45 min
Total time: 1 hour 10 min
Servings: 8

Olive oil spray
2 turkey breast halves, bone-in or boneless, skin on (about 2 lb each)
2 Tbsp extra virgin olive oil

Seasoning mix:
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp dry mustard
1 tsp paprika
1 tsp dried sage
1 tsp dried thyme

Preheat oven to 450 degrees F. Fit a roasting pan with a roasting rack and spray the rack with olive oil spray.

Brush the turkey breast halves with olive oil and rub with the seasoning mix.

Place skin side up on the roasting rack.

Roast 45-60 minutes, until the skin is brown and juices run clear when pierced with a fork. If using an instant-read thermometer, your target temperature is 165 degrees F, but you can take the turkey out of the oven at 160 degrees F. It will reach 165 degrees while it rests. If roasting longer than 45 minutes, cover loosely with foil to avoid scorching the top.

Remove from oven, cover loosely with foil and allow to rest 15-20 minutes, still on rack, before carving.

Notes
1. If roasting a whole turkey breast rather than turkey breast halves, you'll need significantly more time. Last time I roasted a 3 1/2-lb. whole turkey breast, I roasted for 1 3/4 hours - it took that long for an instant-read thermometer to register 160 degrees F. It turned out fabulous, with crisp, savory skin and very juicy meat, the juiciest we've ever had actually. But it does require a longer time commitment than turkey breast halves, and you should loosely cover it with foil after the first 45 minutes of roasting, to avoid scorching the top.

Servings: 8
Serving size: 6 oz cooked
Nutrition per Serving: 258 Calories, 5g Fat, 0g Carbs, 0g Fiber, 0g Sugar, 90mg Sodium, 49g Protein