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Preptime: 15 min.Cooktime: 2 hour 0 min.
Carbs: 1g
Fat: 2g
Fiber: 0g
Protein: 53g
Satfat: 1g
Sodium: 211mg
2 chipotle peppers, rehydrated, stemmed and seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
3 to 4 sprigs fresh thyme
2 cloves garlic, peeled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 whole, fresh turkey breast, about 4 to 6 pounds
Directions:
1. Preheat the oven to 325°F. Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
2. Combine the chipolte pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste. Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
3. Rub the turkey breast with the chipolte paste. Carefully slip your fingers under the skin and put more paste between the skin and the meat.
4. Roast the turkey breast in the oven for about 2 hours. See our Cook It Safe Calculator for specific cooking times. Let the turkey rest at room temperature for about 15 minutes before carving. Store leftover turkey in the refrigerator for up to 3 days.
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