Wash and pat dry the turkey. Using fingertips, carefully loosen the skin on each side of the top part of the breast to make a "pocket" between the skin and the meat.
With a fork, blend the butter with the herbs, salt, pepper and garlic. Divide the mixture in half and with fingertips, carefully slide half of it under the skin on each side of the breast.
Spray outside of the breast with the vegetable spray. Season the cavity area well with salt and pepper.
Place, with cavity down, on a rack in a shallow roasting pan. Roast in the center of a preheated 400F oven for 1 hour.
Reduce to 375F and continue roasting until thermometer inserted in thickest part of the meat registers 165 - 170F. The turkey breast should be a dark golden brown. Let sit 15 minutes before carving.
Makes 8 to 10 servings. PER SERVING: Calories 241.08; Fat total 3.29 g; Protein 49.65 g; Saturated Fat 0.83 g; Carbohydrates 0.21 g; Dietary Fiber 0.08 g; Calories from fat 13%; Calories from carbs 0%.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (281g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 89 (27%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 130mg||40 %|
|Sodium 3159.6mg||109 %|
|Potassium 827.5mg||22 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.3g|
|Protein 46.6g||67 %|
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: 332
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.