Serves: 4
Total Calories: 90
Preheat oven to 350 degrees. Wash and pat dry turkey breast. Rub with olive oil; sprinkle all over with paprika and thyme, salt and pepper. Roast in a roasting pan on a rack, breast side up, for about 20–25 minutes per pound. I find that a 3-lb. breast takes about 11/4 hours, but all ovens run a little differently. You should baste with pan juices about every 15 minutes. When turkey is cooked to a nice crispy golden brown on top and juices run clear when pricked, remove from oven. Tent loosely with aluminum foil, and let sit about 15 minutes before carving. Serve with Caramelized Onion Gravy; Grandmother Catherene’s Cornbread; Holiday Orange Sweet Potato Bake; Cornbread and Wild Mushroom Stuffing; or Sausage, Dried Fruit, and Apple Stuffing; any kind of greens; and Dora’s Cranberry Sauce.
This Roast Turkey Breast recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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