Fresh lemon, fresh parsley, and lots of dried herbs tucked between the skin and the meat infuse this turkey with sensational flavors. If there is leftover turkey, you can use it in Turkey Stew (page 167).

　　

Ingredients

Serves 12; 3 ounces turkey per serving

　　Cooking spray

　　2 medium lemons

　　1/2 cup snipped fresh parsley

　　1 tablespoon dried basil, crumbled

　　1 tablespoon Dijon mustard (lowest sodium available)

　　1 tablespoon olive oil

　　2 teaspoons dried oregano, crumbled

　　1/2 teaspoon pepper (coarsely ground preferred)

　　1/4 teaspoon garlic powder

　　1 5-pound turkey breast with skin

　　Paprika to taste

　　

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.

　　

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

　　

Dietary Exchanges

Step 21

4 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition