Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
The Barefoot Contessa's Herb-Roasted Turkey Breast Recipe
Dec 17, 2010 @ 4:29 PM
Posted by
Daily Value: 33%
Servings: 6
High-Protein, Low-Carb
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 660Daily Value: 33%
Servings: 6
High-Protein, Low-Carb
Sugar-Conscious
| Fat | 31g | 48% |
| Saturated | 8g | 39% |
| Trans | 0g | 0% |
| Carbs | 2g | 1% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 83g | 166% |
| Cholesterol | 245mg | 82% |
| Sodium | 825mg | 34% |
| Calcium | 66mg | 7% |
| Magnesium | 98mg | 24% |
| Potassium | 1078mg | 31% |
| Iron | 5mg | 26% |
| Zinc | 6mg | 40% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 2% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 25% |
| Niacin (B3) | 20mg | 98% |
| Vitamin B6 | 2mg | 92% |
| Folic Acid (B9) | 28µg | 7% |
| Vitamin B12 | 2µg | 26% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 7g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Popular Recipes
Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist.
Adapted from "Barefoot Contessa How Easy is That?" by Ina Garten.
INGREDIENTS
- 1 whole bone-in turkey breast (6½-7 pounds)
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup dry white wine
DIRECTIONS
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1½ to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
Recipe Details
Servings: 6
