Try this Herb-Rubbed Turkey Breast with Fig and Apricot Stuffing recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Rub the turkey breast inside and out with the salt and pepper, then with the herbs. Discard the herbs or, for a stronger impression, leave some of the herbs clinging to the breast, or tuck them under the skin. Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as filling the breast cavity. Place the turkey skin side up on a piece of foil (to protect the dressing), then place on a rack in a roasting pan. Roast for approximately 2 1/2 hours, or about 25 minutes per pound. If you are using a meat thermometer, insert it into the thickest part of the breast, almost to the bone, before placing the breast in the oven. When the thermometer reads 185 degrees, the meat is done. Let the turkey stand at least 10 minutes and up to 30 minutes before carving. Serves 6 to 8. The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place
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Serving Size: 1 Serving (528g) | ||
Recipe Makes: 6 | ||
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Calories: 557 | ||
Calories from Fat: 81 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 224.7mg | 69 % | |
Sodium 5306.9mg | 183 % | |
Potassium 1639mg | 43 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 20.9g | ||
Protein 89.7g | 128 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 557
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