Herb-Roasted Turkey Breast
Boneless turkey breast rubbed with garlic, rosemary, thyme and sage under the skin, roasted until crisp outside and juicy inside. About 2 g of carbohydrate per serving.
One serving
One serving is 3 to 4 slices. Prep 15 min · Cook 1 h 10 min · Rest or chill 15 min.
Steps
Heat the oven to 425°F (220°C) with a rack in the lower third and let it preheat for 15 minutes.
Pat the turkey breast very dry with paper towels. Dry skin is what makes it crisp.
In a small bowl, mix the olive oil, garlic, rosemary, thyme, sage, lemon zest, salt and black pepper into a paste.
Gently loosen the skin with your fingers without tearing it. Rub half of the paste under the skin and the rest over the top.
AI-generated illustrative image. Set the turkey skin side up on a rack in a roasting pan. Pour the chicken broth into the pan, not over the turkey.
Roast at 425°F for 20 minutes.
Lower the oven to 350°F (175°C) and roast until a thermometer in the thickest part reads 165°F (74°C), 45 to 60 minutes. Check it after 50 minutes.
AI-generated illustrative image. Tent loosely with foil and let it rest for 15 minutes before slicing. While it rests, finish the side dishes.
Slice across the grain about ⅓ inch (1 cm) thick and spoon a little of the pan juices on top.
AI-generated illustrative image.
On the plate
Covers the protein quarter of the Diabetes Plate. Fill half the plate with Roasted Brussels Sprouts, Green Bean Casserole or Mashed Cauliflower, and the carbohydrate quarter with ½ cup of Spiced Sweet Potato Casserole or Lighter Mac & Cheese.
Nutrition
| Nutrient | Per serving (1/8 of recipe) |
|---|---|
| Calories (kcal) | 311 |
| Total carbohydrate | 2 g |
| Dietary fiber | <1 g |
| Total sugars | <1 g |
| Protein | 39 g |
| Total fat | 17 g |
| Saturated fat | 4 g |
| Sodium | 475 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| turkey breast Turkey breast, with skin, raw | 1400 g | 0.0 g | “Turkey, retail parts, breast, meat and skin, raw”, USDA SR Legacy, FDC ID 171528 |
| olive oil Olive oil | 27 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| garlic Garlic, raw | 15 g | 5.0 g | “Garlic, raw”, USDA SR Legacy, FDC ID 169230 |
| rosemary Rosemary, fresh | 3 g | <1 g | “Rosemary, fresh”, USDA SR Legacy, FDC ID 173473 |
| thyme Thyme, fresh | 3 g | <1 g | “Thyme, fresh”, USDA SR Legacy, FDC ID 173470 |
| sage Sage, ground | 3 g | 1.8 g | “Spices, sage, ground”, USDA SR Legacy, FDC ID 170935 |
| lemon zest Lemon peel (zest) | 2 g | <1 g | “Lemon peel, raw”, USDA SR Legacy, FDC ID 167749 |
| salt Salt | 7 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| black pepper Black pepper, ground | 2 g | 1.3 g | “Spices, pepper, black”, USDA SR Legacy, FDC ID 170931 |
| chicken broth Chicken broth, low sodium | 240 g | 2.9 g | “Soup, chicken broth, low sodium, canned”, USDA SR Legacy, FDC ID 171609 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: rosemary (total sugars); thyme (total sugars); sage (); lemon zest (); salt (); black pepper ().
Calculation engine v1.2.0.
Swaps and variations
- Bone-in breast
- Use a 5–6 lb (2.3–2.7 kg) bone-in breast and add 20 to 30 minutes; go by temperature, not time.
- Lower sodium
- Cut the salt to ¾ tsp to lower the sodium.
Storage
Refrigerate sliced turkey within 2 hours, up to 3 to 4 days, and reheat it to 165°F (74°C). Freeze up to 3 months with a splash of broth so it stays moist.
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/herb-roasted-turkey-breast. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about herb-roasted turkey breast.
How long do you cook a turkey breast in the oven?
About 20 minutes per pound in total at these temperatures, but always pull it at 165°F (74°C).
Can you freeze roasted turkey breast?
Yes, sliced and covered with broth, for up to 3 months.
How many carbohydrates are in roasted turkey breast?
About 2 g per serving in this recipe. Turkey breast itself has essentially no carbohydrate; the small amount comes from the garlic, herbs and broth.
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