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Roasted Thanksgiving Turkey Breast
Rocco's roasts a healthier centerpiece for Thanksgiving dinner.
190 Calories/serving
Yield: Serves 6-7
Ingredients
- 2 Double Turkey Breasts (6 lbs total)
- Poaching Liquid-
- 2 cups Water
- 2 cups White Wine
- 2 cups Low Sodium Chicken Stock
- 1/4 cup carrots chopped
- 1/4 cup celery chopped
- 4 minced Garlic cloves
- 1/4 cup minced Onions
- 5 sprigs fresh Thyme chopped,
- 2 sprigs fresh Rosemary, chopped
- 5 fresh Sage leaves, chopped
- 1 bunch Italian parsley, chopped
- 4 Bay leaves
- 1 Tbsp. Whole Black Peppercorns
- 1 Tbsp. Ground Black Pepper
- 2 tsp. salt substitute
Instructions
In large kettle bring to boil broth, wine, water, carrots, celery, bay leaves, peppercorns, 2 garlic minced garlic cloves.
Mix remaining ingredients in a bowl to make a rub mixture.
Cover turkey breasts with the rub mixture and cover with plastic wrap.
Place turkey breasts in pot. Cover, then reduce heat and simmer 2 to 2 1/2 hour or until tender and meat thermometer registers 170 degrees F, turning turkey occasionally.
Remove turkey; cool; slice. Reserve poaching liquid for gravy.
- Note: chicken stock can be substituted for white wine in poaching broth.
Source: Chef Rocco DiSpiritio for Biggest Loser
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I have a question about this...it says cover with plastic wrap???? Wouldn't that melt?? Confused by this..thanks Amber
we call this 'ugly turkey' in our house, but it's really tasty and tender every time. Who needs to wait for a special occasion to make this easy meal? Not me!
We made this for Thanksgiving and are making it for Christmas too! It's got amazing flavor and everyone loved it. I would be careful to check on the temp and not over cook or it dries out!!
