I season turkey with a blend of rosemary, garlic and paprika. Because I rub it directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is a lower fat, yet delicious, entree.
—Dorothy Pritchett, Wills Point, TX
Prep: 10 min. Bake: 11/2 hours + standing Makes: 15 servings
2 Tbsp. olive oil
8 to 10 garlic cloves, peeled
3 Tbsp. chopped fresh rosemary or 3 tsp. dried rosemary, crushed
1 tsp. salt
1 tsp. paprika
1/2 tsp. coarsely ground pepper
1 bone-in turkey breast (5 lbs.)
1. Preheat oven to 325°. In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until the garlic is coarsely chopped.
2. With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
3. Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, until a thermometer reads 170°, 11/2 to 2 hours. Let the breast stand for 15 minutes before slicing. Discard toothpicks.
4 oz. cooked turkey: 148 cal., 3g fat (0 sat. fat), 78mg chol., 207mg sod., 1g carb. (0 sugars, 0 fiber), 29g pro. Diabetic exchanges: 4 lean meat.