Rosemary Turkey Breast

“I season Rosemary Turkey Breast with a blend of rosemary, garlic and paprika,” explains Dorothy Pritchett of Wills Point, Texas. “Because I rub that mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is a lower-in-fat yet delicious entree that makes the perfect centerpiece for holiday meals.” This recipe was provided by Taste of Home Healthy Recipes.
  • PrepN/A |
  • TotalN/A |
  • Serves 11


    • 8 to 10 garlic cloves
    • 3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/2 teaspoon coarsely ground pepper
    • 1 bone-in turkey breast (4 pounds)


In a food processor, combine the garlic, rosemary, oil, salt, paprika and pepper; cover and process until garlic is coarsely chopped.

With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.

Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°. Let stand for 10-15 minutes. Discard toothpicks before carving.
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