As promised here is the low calorie turkey breast and lemon rosemary calorie recipe:
Roasted Turkey Breast with Lemon Rosemary Gravy – Correction
Turkey: serves appx. 14 (4oz. each) = 117 Calories
Gravy: serves appx. 16 (1 oz. each) = 20 calories
Ingredients
For the Turkey:
- 3 ¾ pound turkey breast
- 2 T olive oil
- 2 cups celery
- 2 cups onion
- 2 cups carrots
- 3 T Herb mixture (see below)
- Salt and Pepper to taste
Herb Mixture:
- 1 T thyme, chopped
- 1 T rosemary, chopped
- 1 T sage, chopped
- 1 tsp garlic, chopped
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 T grapeseed oil
For the Gravy:
- 3 c. no chicken broth or vegetable broth
- 1/4 c. onion, diced
- 1/4 c. carrot, diced
- 1/4 c. celery, diced
- 1 tsp. rosemary, chopped
- 2 garlic cloves, chopped
- 2 tsp. lemon juice
- 2 tsp sherry vinegar
- 2 T. cornstarch +2 T. water to make a cornstarch slurry
Instructions
For the Turkey:
- Heat oil in a large sauté pan to high heat and sear the turkey breast on each side. Preheat oven to 325 degrees.
- In a roasting pan add the carrots celery and onion to the bottom of the pan; add the turkey on top of the vegetables.
- Cover pan with foil and roast turkey for 1 ½ – 2 hours or until the internal temp is 180 degrees- 10 minutes before the turkey is done rub the turkey with the herb mixture and bake.
- Let rest for 10 minutes before you carve it.
Herb Mixture:
- Chop all the herbs. Using a mixing bowl add the herb mixture. Then stir.
For the Gravy:
- In a pot, heat liquid to a simmer. Add the remainder of the ingredients except for the cornstarch slurry. Simmer for 10 minutes on low heat, just long enough to cook the vegetables but not reduce the liquid.
- Make the cornstarch slurry by mixing the cornstarch and 2 T. of water together, then whisk into the gravy to thicken.
- Blend the gravy. Serve hot.
Recipe & Image Source (With minor modifications),http://bit.ly/2fVkgnH