If you enjoy the flavors of tarragon and lemon-pepper, consider this wet rub from our Test Kitchen. It's perfect for turkey or even chicken.
In a small dish, combine the first four ingredients. With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the tarragon mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with wooden toothpicks. Spread remaining tarragon mixture over turkey skin.
Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°. Let stand for 10-15 minutes. Remove and discard skin and toothpicks before carving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (17g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 81 | ||
Calories from Fat: 65 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1167.3mg | 40 % | |
Potassium 217.7mg | 6 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 1.6g | 2 % | |
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: 81
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