A flavorful turkey dinner recipe, that is sure to impress this holiday season.

[cooked-sharing]

Herb Roasted Turkey Breast with Garlic
Yields3 Servings
 1 head garlic
 1 tbsp olive oil
 1 tbsp hopped fresh herbs, such as parsley, thyme, and/or sage, plus additional whole sprigs, or 1 teaspoon dried herbs (Optional)
 0.50 tsp salt
 0.25 tsp ground pepper
 1 lemon sliced
 1 (3 1/2-4 pound) bone-in turkey breast half
 1 cup water, plus more as needed
1

Preheat oven to 400 degrees F.

2

Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl. Add chopped (or dried) herbs, salt, and pepper; mash with a fork to form a paste.

3

Scatter lemon slices and herb sprigs, if using, in a 9x13-inch roasting or baking pan. Loosen the skin on the turkey breast and spread all but 1 tsp. of the garlic paste under it, massaging the paste into the meat. Spread the remaining paste over the skin on the underside of the breast. Place the turkey in the pan and add 1 cup water.

4

Roast the turkey, checking the water every 30 minutes and adding more, 1/2 cup at a time, if the pan is dry, until an instant-read thermometer inserted in the thickest part (without touching bone) registers 165 degrees F, 1 1/4 to 1 3/4 hours.

5

Remove the turkey from the oven and let rest for 10 minutes. Discard the skin before carving. Skim and discard any fat from the pan drippings, then drizzle the drippings over the turkey, if desired (see Tip).

Source: Eating Well 

Active time: 15 minutes

Total: 2 hours 15 minutes

Tip: to defat turkey pan drippings, pout them into a fat separator or heatproof container. Refrigerate or freeze for a few minutes. If using a fat separator, pour the liquid into a clean bowl or gravy boat. Otherwise, use a bulb baster to suction the liquid from the bottom of the container, leaving the fatty layer behind.

To make a head: Prepare garlic and herb paste (Step 2) and refrigerate in an airtight container for up to 3 days.

Equipment: 9x13-inch roasting or baking pan

Nutrition Facts

Serving Size 6 servings

Servings 3


Amount Per Serving
Calories 154
% Daily Value *
Total Fat 41g64%
Saturated Fat 08g40%
Sodium 2793mg117%
Total Carbohydrate 19g7%
Sugars 01g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 head garlic
 1 tbsp olive oil
 1 tbsp hopped fresh herbs, such as parsley, thyme, and/or sage, plus additional whole sprigs, or 1 teaspoon dried herbs (Optional)
 0.50 tsp salt
 0.25 tsp ground pepper
 1 lemon sliced
 1 (3 1/2-4 pound) bone-in turkey breast half
 1 cup water, plus more as needed

Directions

1

Preheat oven to 400 degrees F.

2

Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl. Add chopped (or dried) herbs, salt, and pepper; mash with a fork to form a paste.

3

Scatter lemon slices and herb sprigs, if using, in a 9x13-inch roasting or baking pan. Loosen the skin on the turkey breast and spread all but 1 tsp. of the garlic paste under it, massaging the paste into the meat. Spread the remaining paste over the skin on the underside of the breast. Place the turkey in the pan and add 1 cup water.

4

Roast the turkey, checking the water every 30 minutes and adding more, 1/2 cup at a time, if the pan is dry, until an instant-read thermometer inserted in the thickest part (without touching bone) registers 165 degrees F, 1 1/4 to 1 3/4 hours.

5

Remove the turkey from the oven and let rest for 10 minutes. Discard the skin before carving. Skim and discard any fat from the pan drippings, then drizzle the drippings over the turkey, if desired (see Tip).

Herb-Roasted Turkey Breast with Garlic

Home / Diabetes Recipes / Recipes / Herb-Roasted Turkey Breast with Garlic

A+ Rating

Rating with the Better Business Bureau

Medicare Provider

Provider for Medicare and 500+ private insurance carriers

Satisfaction Scores

Industry leading Customer Satisfaction scores​

Satisfied Customers

Over 1 Million satisfied customers since 1996

Free Shipping

Free, priority shipping

90 Day Supply

90-days of supplies with each order

Let's Get Started

Here’s the best part: getting started is simple, fast and easy!

We’ll coordinate your medical supply needs with your doctor and insurance company to ensure you receive what you need, when you need it. It’s that easy!

Simply sign up today and we'll do the rest.

 

If you have any questions, you can always call 1-877-840-8218.