Roast turkey breast with garlic & herbs

0–3

Prep 10 min

Cook 1 hr

Serves 12

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Turkey breast is an inexpensive, easy way to feed a crowd. This recipe calls for skin-on turkey breast in order to keep the garlicky herb paste pressed against the meat as it cooks, but if you choose not to eat the skin, you can calculate your Points® using skinless turkey breast.

Cooking spray 4 medium garlic cloves, finely chopped 2 tbsp chopped fresh oregano 2 tbsp chopped fresh sage 1 tbsp olive oil 1 tbsp finely grated lemon zest (from 2 lemons) 2 tsp salt 1 tsp black pepper 2 bone-in, skin-on turkey breasts (5 lb total)

1. Preheat the oven to 400°F. Place a roasting rack in a large roasting pan. Coat the rack with cooking spray. 2. In a small bowl, mix the garlic, oregano, sage, oil, lemon zest, salt, and black pepper until well combined. Carefully lift the skin from the turkey and rub the garlic-herb paste under the skin. Arrange the turkey, skin-side up, on the rack in the pan. Roast for 10 minutes.

3. Reduce the oven temperature to 325°F and roast until an instant-read thermometer inserted into the center of each breast registers 165°F, about 1 hour, 40 minutes.

4. Transfer the turkey to a large cutting board. Let rest for 15 minutes before slicing. Remove the skin before eating, if desired.

Per serving (about 2 slices) 230 Cal, 4 g Total Fat, 1 g Sat Fat, 408 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Fib, 45 g Prot.

please trim to kill widow in step 3 if possible

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