Directions:
- Rinse turkey breasts with cold water, and pat dry. Cut celery, carrots, and onions into quarters. Place half of vegetables and a thyme sprig into each turkey cavity; close cavities, and tie with string. Place breasts, cavity side down, in a roasting pan; brush with butter. Sprinkle with fines herbes, salt, and pepper. Add vermouth to pan.
- Bake at 400° for 30 minutes. Reduce heat to 350°, and bake 2 hours and 10 minutes or until a meat thermometer inserted into thickest portion registers 170°, basting occasionally with pan drippings. Shield with aluminum foil after 1 1/2 hours to prevent excessive browning. Let turkey stand 15 to 25 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.8 Kcal (761 kJ) | ||
| Calories from fat | 48.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 8% | |
|---|---|---|---|
| Cholesterol | 47.96mg | 16% | |
| Sodium | 1115.72mg | 46% | |
| Potassium | 503.04mg | 11% | |
| Total Carbs | 11.52g | 4% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 12.7g | 25% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.29 Kcal (428 kJ) | ||
| Calories from fat | 27.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 8% | |
|---|---|---|---|
| Cholesterol | 26.98mg | 16% | |
| Sodium | 627.75mg | 46% | |
| Potassium | 283.03mg | 11% | |
| Total Carbs | 6.48g | 4% | |
| Sugars | 1.42g | 10% | |
| Dietary Fiber | 0.7g | 5% | |
| Protein | 7.14g | 25% | |
| Vitamin C | 1.5mg | 4% | |
| Vitamin A | 0.1mg | 6% | |
| Calcium | 15mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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