dish
Roast Turkey Breast with Chipotle-Herb Rub

8
Serves
247
Calories
10
Nutrients
15
Vitamins

Ingredients

1/4 cup fresh parsley
1/4 cup fresh cilantro
3 to 4 sprigs fresh thyme
2 cloves garlic , peeled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 whole , fresh turkey breast , about 4 to 6 pounds

Cooking Instructions

1. Preheat the oven to 325°F. Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.

2. Combine the chipolte pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste. Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.

3. Rub the turkey breast with the chipolte paste. Carefully slip your fingers under the skin and put more paste between the skin and the meat.

4. Roast the turkey breast in the oven for about 2 hours. See our Cook It Safe Calculator for specific cooking times. Let the turkey rest at room temperature for about 15 minutes before carving. Store leftover turkey in the refrigerator for up to 3 days.

Serving Size: 2 slices

Nutrition Information

Number of Servings: 8
Calories
247
Protein
53 g
Total Carbohydrate
1 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
2 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
146 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
90 %
Percent Calories from Carbohydrate
2 %
Percent Calories from Fat
8 %
Vitamin A
269 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
13 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
16 mg
Vitamin D
21 IU
Folate
15 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
30 mg
Iron
3 mg
Phosphorus
396 mg
Potassium
536 mg
Sodium
211 mg
Zinc
3 mg