The MakeMeThinner Support Forum

[walkerlife]

1 frozen bone-in turkey breast (4-5 pounds)
Pinch of parsley, finely chopped
Pinch of fresh thyme, finely chopped
Pinch of fresh rosemary, finely chopped
Pinch of freshly ground black pepper
Pinch of paprika
2 oranges
1 lemon

1. Thaw the frozen turkey. Rinse and pat dry with paper towels.
2. In a medium bowl, combine the parsley, thyme and rosemary.
3. Grate the oranges and lemon peel and set the oranges and lemon aside.
4. Add the peels to the herb mixture and toss until combined. Rub the herb mixture over the skin of the turkey.
5. Place the turkey on a rack in a large roasting pan.
6. Cut the oranges and lemon in half and squeeze their juices over the turkey. Also sprinkle the turkey with the pepper and paprika.
7. Insert a meat thermometer in the thickest part of the breast. Roast turkey uncovered, at 325 degrees F for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
8. Baste turkey often with the pan juices.
9. Remove and discard the skin before serving.

Serves 4; Cal 125, Fat 0.8 g, Fiber 0.2 g., Chol 72 mg., Sod 47 mg

Note: Loosely cover the turkey with foil during roasting to avoid over browning
CONNIE

[martha]

Connie-

Thanks it looks soo good.. Can we assume the orange juice absorbs once cooked?? can we have just that little bit? I sure hope so because it really looks sooo yummy Nancy will let us know soon..Thanks again--Martha

[Nancy]

Oh, my-Lanta! That sounds killer!!!

I know you are all waiting with fork and knife in hand for 'the word' regarding this delectable recipe...

Actually we are permitted a snort of lemon or lime juice and we all know that oranges have more sugar than either of the aforementioned citrus fruits. Some of the OJ no doubt will cook away and most will end up in the pan.

Frankly I have more of a problem with the turkey skin being on the turkey while roasting than with the orange juice drippage...I like to remove as much skin and fat as possible before cooking.

Don’t lick the pan drippings, Kids! You could burn your taste buds right off!

Thanks, Connie! Welcome aboard!