Roast Turkey Breast Holiday Dinner

Written By Judy Doherty, MPS, PCII
Roasted Turkey Breast

Roasted Turkey Breast

Yield 8
Author Judy Doherty
Prep time
5 Min
Cook time
1 H & 43 M
Total time
1 H & 48 M
Buying a turkey breast saves money, time, and cleanup. It is perfect for a smaller group.

Ingredients

  • 3-pound turkey breast boneless
  • 1 tablespoon olive oil
  • 2 tsp poultry seasoning
  • 1 tsp paprika
  • 1 cup gravy
  • 0.5 cup water

Instructions

  1. Preheat the oven to 350 degrees. Place the turkey on a roasting rack on a sheet pan or roasting pan. Rub it with olive oil and seasonings. Place a thermometer into the middle of the breast.
  2. Bake until the turkey breast reaches an internal temperature of 165F.
  3. Remove the breast from the oven.
  4. Add water to the gravy to keep it thin.
  5. Slice the breast into thin pieces and serve with hot gravy.

Notes

To make the turkey breast look more significant and dramatic, you can add stuffing to the platter. If you carve it ahead of time it is a good idea to add a little warm gravy. Enjoy!

Nutrition Facts

Calories

201.62

Fat

5.14 g

Sat. Fat

1 g

Carbs

1.91 g

Fiber

0.14 g

Net carbs

1.76 g

Sugar

0.63 g

Protein

37.22 g

Sodium

486.59 mg

Cholesterol

94.21 mg
copyright foodandhealth.com
Entree, Dinner
American, Holiday
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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