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Prep 10 mins
Cook 1 hr 30 mins
A low-fat turkey recipe that I make every Thanksgiving. Basting with a mixture of wine and broth keeps the breast juicy and tender. From Lean and Lovin' It.
- Preheat oven to 350 F.
- Rinse turkey breast in cold water.
- Pat dry.
- Combine chicken broth and wine in a bowl or in a jar.
- Line a roasting pan with aluminum foil.
- Put vegetables in pan.
- Put a rack sprayed with vegetable oil in the pan.
- Place turkey breast on rack.
- Roast turkey breast for approximately 25 minutes per pound, or until juices run clear (this usually takes me about an hour and a half), basting every 15 minutes with the broth-wine mixture.
- Discard vegetables.
- Let turkey rest for 10 minutes before slicing and serving.
- The liquid left in the pan can be used to make gravy.
- Pour it into a fat separator or skim off fat.
- Use 2 cups of the defatted liquid for gravy.
- Put in saucepan, stir in 1 1/2 T cornstarch mixed with 3 T cold water.
- Cook and stir on medium heat until thickened.
- Add salt and pepper to taste.
I bought a turkey breast when it was on sale, then had no idea how to roast it! :)This recipe was simple and delicious... the turkey was very moist. I didn't make the gravy, as I am not too fond of gravy, so I only used 2 cups of liquid (I didn't have the wine, so I only used the broth),but other than that, I followed the reciped exactly and it turned out great! Thanks so much!
I'm not sure the aromatics (carrots, celery, and onion) add that much sitting beneath the turkey. It's also very cumbersome to baste every 15 minutes. So much heat escapes the oven, you're constantly re-heating the oven. I think a simplier method is in order.
Very good! I did change it a bit in that I used one of those oven bags to bake it in. I also set my oven at 325 F.