|Oven-Roasted Turkey Breast|
by Norene Gilletz, Source: Healthy Helpings (Whitecap Books)
An excellent alternative when you don’t need a whole turkey.
1 turkey breast, bone in (about 3–31/2 lb/1.5 kg)
Loosen skin from turkey, but don’t remove it. Trim off fat. Season turkey breast under the skin with a little salt and pepper. In a small bowl, combine garlic with remaining ingredients except onions and water. Rub mixture over turkey breast (under the skin).
Place onions and water in the bottom of a lightly sprayed casserole. Place turkey, bone-side down, over onions. Cover and marinate for an hour at room temperature or 24 hours in the refrigerator.
Preheat oven to 350°F. Roast turkey uncovered for 50 to 60 minutes, basting every 20 minutes. Calculate 18–20 minutes per pound as your cooking time. After cooking, let turkey stand for 10 to 15 minutes for easier carving. Discard skin. Slice turkey meat on an angle off the bone.
Yield: 8 servings. Cooked turkey may become dry if frozen and reheated.
Fat-Saving Secrets! Cooking turkey with the skin on does not add more calories or fat. If desired, place thin slices of orange just under the skin to help keep turkey moist during cooking. Discard turkey skin and orange slices after cooking. Place casserole with cooking juices in the freezer for a short time so the fat will rise to the top and congeal, making it easy to remove.
The Right Stuff: When stuffing a whole turkey, prepare stuffing in advance and refrigerate it separately. If you insist on cooking your turkey with stuffing (that’s the chubby chick method!) stuff it just before cooking. Stuffing must be cooked until it reaches 165°F on a meat
thermometer. Otherwise, bake the stuffing separately in a greased casserole at 350°F for 50 to 60 minutes. Cover the casserole if you prefer a soft stuffing, or bake uncovered for a crispy top.To store leftovers, remove stuffing from turkey and wrap separately.
Copyright Norene Gilletz 2010