HERBED ROAST TURKEY BREAST
Yield 10 Servings
Serving = 2 PointsPlus™
1 bone-in turkey breast (5 to 6 pounds)5 tsp lemon juice
1 TBSP olive oil
1 to 2 tsp pepper
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic salt (although I personally would use garlic powder)
1 medium onion cut into wedges
1 celery rib cut into 2-inch pieces
1/2 cup white wine OR chicken broth
Preheat oven to 325 degrees.
With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine pepper, rosemary, thyme and garlic; rub over turkey. Place onion and celery in a 3-quart baking dish. Top with turkey breast, skin side up. Pour wine (or chicken broth) into the dish. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with pan drippings. (Cover loosely with foil if turkey browns to quickly) Cover and let stand for 15 minutes before carving.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*