WW TURKEY BREAST
Juiciest turkey breast imaginable! Adapted from about 15 people's recipes... Each 200g is only 4 Weight Watcher points!
Provided by BouncyChef
Categories Turkey Breasts
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160 degrees celcius.
- Combine thyme, garlic salt, oregano, sage, no fat spray, lemon juice, salt and pepper.
- Carefully loosen the skin from the breast.
- Spread the herb mixture under the skin.
- Replace the skin over the herbs.
- Spray the turkey breast with no fat spray.
- Wrap the turkey breast in aluminum foil.
- Heat for 1/2 hour at 160 C, then reduce to 140 C for the remaining hour.
- Roast the breast until a knife inserted into the thickest part of the breast has the juice run clear.
HERBED TURKEY BREAST
Make and share this Herbed Turkey Breast recipe from Food.com.
Provided by Audrey M
Categories Poultry
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place turkey in slow cooker.
- Combine remaining ingredients and brush over turkey.
- Cover and cook on Low 10 to 12 hours.
Nutrition Facts : Calories 486.5, Fat 9.2, SaturatedFat 5, Cholesterol 253.7, Sodium 380.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 94
SOUTHWESTERN TURKEY BREAST WW
From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. This is 4 points for 2 slices.
Provided by Oolala
Categories Southwestern U.S.
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Adjust the oven racks to divide the oven into thirds.
- Preheat oven to 350 degrees F. and spray a large roasting pan with nonstick cooking spray.
- Mix the chili powder and cumin in a small bowl; stir in the oil and lime juice until the mixture forms a thick paste.
- Loosen the skin around the turkey breast by running your fingers between the skin and the meat, starting at the tips of the breast halves.
- Once the skin is loosened, divide the spice mixture between the 2 halves and spread it liberally onto the meat, patting the skin back into place.
- Place the turkey breast into the roasting pan.
- bake in the lower third of the oven, basting with pan juices every 20 minutes, until an instant read thermometer inserted in the breast registers 170 degrees F., about 2 hours.
- If the pan juicesdry out before the turkey is cooked through, add the broth to baste the bird occasionally.
- Transfer the turkey to a cutting board and let rest 10 minutes before carving.
- Remove the skin before eating.
Nutrition Facts : Calories 374, Fat 17.6, SaturatedFat 4.5, Cholesterol 147.4, Sodium 164.6, Carbohydrate 0.8, Fiber 0.4, Sugar 0.1, Protein 50
STUFFED ROAST TURKEY - WW POINTS = 3
This recipe comes from my Weight Watchers Magazine, November/December 2008. Just in time for the Holidays! Two other recipes that go along with this one are Recipe #332120 and Recipe #332016, each posted separately.
Provided by senseicheryl
Categories Whole Turkey
Time 4h10m
Yield 12 servings of turkey, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F.
- Spray a large roasting pan and rack with nonstick spray. Drain the juices from the turkey; pat dry with paper towels. Discard the neck and giblets. Loosely stuff the body and neck cavities with the stuffing. Close the cavities with metal skewers and tie the legs together with kitchen string.
- Place the turkey, breast side up, on the rack in the pan. Pour the Madeira over the turkey; sprinkle with the salt and pepper. Pour 2 cups water into the pan. Place the pan in the oven. Immediately reduce the temperature to 350°F Roast until an instant-read thermometer inserted at least 2 inches into an inner thigh (without touching the bone) registers 180°F and the center of the stuffing registers 165°F, 3 3/4-4 1/2 hours.
- Transfer turkey to a cutting board. Tent with foil and let stand 20 minutes.
- Meanwhile, make the gravy. Transfer the stuffing to a bowl. Carve the turkey and serve with the gravy and stuffing. Remove the skin before eating.
Nutrition Facts : Calories 624.1, Fat 31.1, SaturatedFat 8.8, Cholesterol 263.4, Sodium 446.6, Carbohydrate 0.2, Protein 79.1
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