Wednesday, May 8, 2013

Baked Turkey Breast

There she is..beautiful and tasty as ever. Tonight I made possibly the best dinner ever. I made turkey breast, garlic kale, and kidney beans. So good. I got the turkey breast from the farmer's market and it was delicious. It was lean, fresh and perfect. I paired it with my garlic kale (no carbs for din) and my spanish kidney beans.
The turkey was boneless, about 3-4 lbs, and had skin.
Here's my recipe:
  • Boneless turkey breast
  • Thyme (fresh)
  • Rosemary (fresh)
  • Oregano (dried)
  • Sage (dried)
  • Tarragon (dried)
  • Extra virgin olive oil
  • Chicken broth (gluten free)
  • Garlic
  • Salt
  • Pepper
  1. Wash the turkey and pat dry. Put holes all around with a knife. Preheat oven to 325 degrees Fahrenheit.
  2. Cut up fresh herbs and place in bowl. Add in dry herbs, salt, and pepper.
  3. Mince the garlic (about 3-4 cloves) and add in the bowl with the olive oil (1-2 tbsp).
  4. Stir up the herbs and spices and rub all over chicken.
  5. Line roasting pan with aluminum foil and place chicken in the middle. Be sure to put some fresh rosemary underneath it.
  6. Pour chicken broth into pan with turkey until its covering 1/3 of it (about 1/2-1 cup).
  7. Put chicken in middle rack and bake 1.5-2 hrs.
  8. **Be sure to baste every 30 minutes or it will come out dry.**
  9. For the last 30 mins, cover with aluminum foil. When it is done thermometer should read 170 degrees Fahrenheit. 
You can also add in potatoes, carrots, and other veggies all around it. Just make sure to cover it in a little olive oil. This is great as a dinner dish with veggies, rice or in a sandwich for lunch. It's versatile and best of all it's healthy. I also recommend using fresh herbs along with dried herbs to really get the flavor. As for the chicken broth, you really have to read the nutrition label. A lot of them are super high in sodium. I prefer organic, gluten-free (obvi), and low sodium.

That's all for now. G'nite!



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