Savoury Roasted Turkey Breasts (10.5 grams fat)

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2. Serving Size : 3 Preparation Time :0:00
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4. Amount Measure Ingredient — Preparation Method
5. ——– ———— ——————————–
6. 1 large head garlic
7. 1 skin-on, bone-in turkey breast half (up to 2),
8. about 3
9. lbs each
10. 10 oz can undiluted chicken broth
11. 1/2 cup dry white wine or apple juice
12. 3 tablespoons butter — at room temperature
13. 1 teaspoon dried sage leaves
14. 1 teaspoon dried thyme leaves
15. 1 teaspoon ground savory
16. 1 teaspoon salt

Preheat oven to 350 F. Peel garlic cloves and slice each in half. Scatter over a 9 x 13-inch baking dish. Set turkey, skin-side up, on top of garlic. If you are using 2 turkey breasts, they may be a snug fit so you may have to wedge them into the dish. Pour broth and wine overtop. Then rub butter over each turkey breast. Using your fingers, crumble sage over turkey. Then sprinkle with thyme, savory and salt.

Roast turkey, uncovered, in centre of preheated 350 F oven, basting frequently with pan juices. Turkey is done with an instant-read thermometer inserted into thickest area of breasts reads 160 F. This will take about 1 1/4 hrs, whether you are cooking 1 or 2 breasts. Remove turkey to a platter. Loosely cover with foil. Let stand 15 mins.

Meanwhile, pour pan juices and softened garlic into a small saucepan set over medium-high heat. Using the back of a spoon, coarsely mash garlic. Boil, stirring often, until sauce has thickened, from 10 to 12 mins. Slice turkey and spoon sauce overtop.