Roasted Lemon-Herb Turkey Breast

Preparation

1. Step 1

   Preheat the oven to 325°F. Lightly spray a roasting pan and baking rack with cooking spray.

   Step 2

   Cut the lemons in half. Squeeze about 1/4 cup juice into a small bowl. Set aside the lemon halves.

   Step 3

   Whisk the parsley, basil, mustard, oil, oregano, pepper, and garlic powder into the lemon juice.

   Step 4

   Using a tablespoon or your fingers, carefully separate the skin from the meat of the turkey. Spread the lemon juice mixture between the skin and meat over as much area as possible, being careful not to tear the skin. Gently pull the skin over the top and sides. Put the turkey on the rack in the pan. Put the lemon halves in the pan, directly under the turkey. Sprinkle the top of the turkey with the paprika.

   Step 5

   Roast the turkey for 1 hour 30 minutes to 1 hour 45 minutes, or until the thickest part of the breast registers about 155°F on an instant-read thermometer. Remove from the oven and lightly cover. Let stand for 15 minutes to continue cooking (the breast should reach at least 165°F) and for easier slicing. Discard the skin and lemons before slicing the turkey.

2. Nutrition Information

   Step 6

   (Per serving)

   Step 7

   Calories: 181

   Step 8

   Total fat: 2.0g

   Step 9

   Saturated: 0.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 0.5g

   Step 12

   Monounsaturated: 1.0g

   Step 13

   Cholesterol: 93mg

   Step 14

   Sodium: 100mg

   Step 15

   Carbohydrates: 1g

   Step 16

   Fiber: 0g

   Step 17

   Sugars: 0g

   Step 18

   Protein: 37g

   Step 19

   Calcium: 29mg

   Step 20

   Potassium: 475mg

3. Dietary Exchanges

   Step 21

   4 very lean meat