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Notes:
If roasting a whole turkey breast rather than turkey breast halves, more time is needed. Last time I roasted a 3½-lb. whole turkey breast, I roasted for 1¾ 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.
Serving Size: 6 oz cooked
Calories: 212
Total Fat: 8 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sugar: 0 g
Sodium: 154 mg
Carbs: 0 g
Protein: 31 g
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Tags: Holiday, lunch, dinner, healthy, thanksgiving