Directions:
- Preheat oven to 350 F.
- Rinse turkey breast in cold water.
- Pat dry.
- Combine chicken broth and wine in a bowl or in a jar.
- Line a roasting pan with aluminum foil.
- Put vegetables in pan.
- Put a rack sprayed with vegetable oil in the pan.
- Place turkey breast on rack.
- Roast turkey breast for approximately 25 minutes per pound, or until juices run clear (this usually takes me about an hour and a half), basting every 15 minutes with the broth-wine mixture.
- Discard vegetables.
- Let turkey rest for 10 minutes before slicing and serving.
- The liquid left in the pan can be used to make gravy.
- Pour it into a fat separator or skim off fat.
- Use 2 cups of the defatted liquid for gravy.
- Put in saucepan, stir in 1 1/2 T cornstarch mixed with 3 T cold water.
- Cook and stir on medium heat until thickened.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 687.23 Kcal (2877 kJ) | ||
| Calories from fat | 237.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.41g | 41% | |
|---|---|---|---|
| Cholesterol | 245.27mg | 82% | |
| Sodium | 569.16mg | 24% | |
| Potassium | 1391.25mg | 30% | |
| Total Carbs | 8.33g | 3% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 83.93g | 168% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.8mg | 21% | |
| Calcium | 92.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 109.87 Kcal (460 kJ) | ||
| Calories from fat | 38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 41% | |
|---|---|---|---|
| Cholesterol | 39.21mg | 82% | |
| Sodium | 90.99mg | 24% | |
| Potassium | 222.42mg | 30% | |
| Total Carbs | 1.33g | 3% | |
| Sugars | 0.62g | 16% | |
| Dietary Fiber | 0.34g | 9% | |
| Protein | 13.42g | 168% | |
| Vitamin C | 1.6mg | 16% | |
| Iron | 0.6mg | 21% | |
| Calcium | 14.7mg | 9% | |
* 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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