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1 whole turkey breast, 4 to 6 pounds
Preheat oven to 350°F.
Season the breast all over with salt and pepper. Place it skin side up in a shallow roasting pan. Brush the skin with oil.
Begin roasting the breast. Meanwhile, stir together the brown sugar, vinegar, and orange juice in a small bowl until the sugar dissolves.
After 45 minutes in the oven, brush the turkey skin with glaze and increase the oven heat to 400°F. Roast 30 minutes longer, brushing on the glaze twice more. The skin is a deep brown color. The juices should run clear when the breast is pierced with a fork. The meat should register 160°F.
Let stand 15 minutes before carving. Skim fat from the pan juices and serve juices on the side if you wish.
Poster's Notes:
Posted by Cynthia Heller
Nutritional Info Per Serving: 490 Calories; 23g Fat (44.3% calories from fat); 62g Protein; 4g Carbohydrate; trace Dietary Fiber; 184mg Cholesterol; 168mg Sodium
Salt to taste
Pepper to taste
2 tbsp. vegetable oil
2 tbsp. dark brown sugar
2 tbsp. balsamic vinegar
2 tbsp. orange juice
Fresh rosemary
This is a great recipe for a 6-pound turkey breast. I make it all the time, and even use a sucralose-type sweetener to substitute for the brown sugar. In fact, I usually double the sauce because it is so delicious.
Exchanges: 9 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates