Roasted Turkey Breast
You don't need to cook a whole turkey for the holidays! Save time and have less mess by roasting a turkey breast.
- 1 5-6 pound boneless, skinless turkey breast
- 3 cloves of garlic minced
- 2 Tablespoons fresh sage chopped
- 1 Tablespoon fresh thyme chopped
- 2 Tablespoons fresh rosemary chopped
- 1 teaspoons sea salt
- 1 teaspoon black pepper
- 11/2 teaspoons dry mustard
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 cup apple cider
Place turkey breast in a plastic storage bag or food storage container.
Mix together additional ingredients and then add to turkey breast.
Seal container and place turkey with marinade into the refrigerator for at least 4 hours or over night.
Preheat oven to 375 degrees F.
Remove turkey breast from marinade.
Place turkey breast in a roasting pan and cover with foil.
Roast turkey until juices run clean when pierced with a fork and the internal temperature of the thickest portion of the breast is heated to 165 degrees F. (Approximately 1-11/2 hours).
When turkey is done remove from oven, cover with foil, and let rest for 10 minutes before cutting.
You don't need to use fresh herbs if you don't have them or don't want to purchase them. You can use 1 teaspoon dried of each sage, rosemary, and thyme.
Adapted from Ina Garten
Serving: 3ounces | Calories: 100kcal | Carbohydrates: 3g | Protein: 14g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 35mg | Sodium: 329mg | Potassium: 190mg | Fiber: 0g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1.7mg | Calcium: 24mg | Iron: 0.7mg