Cook This!

Herb-Roasted Turkey Breast

It's not only low in sodium, but also makes the most delicious turkey sandwiches you’ve ever tasted.

Cook This!

Herb-Roasted Turkey Breast

It's not only low in sodium, but also makes the most delicious turkey sandwiches you’ve ever tasted.

A recent study from the Harvard School of Public Health found that consuming processed meats—high in sodium and chemical preservatives—every day could boost your risk of heart disease by up to 42 percent. This turkey breast is not only low in sodium and nitrate-free, but it also makes the most delicious turkey sandwiches you’ve ever tasted.

Ingredients


makes 12

8 cups water 3⁄4 cup salt
1 cup sugar
1 large boneless turkey breast (about 3 pounds)
2 cloves garlic, peeled
Salt and black pepper to taste
1 Tbsp olive oil
1⁄2 Tbsp minced fresh rosemary

Herb-Roasted Turkey Breast

Calories

140

Fat

2 g

Saturated Fat

0 g

Sodium

520 mg

Bob Evans Turkey and Dressing

Calories

690

Fat

30 g

Saturated Fat

9 g

Sodium

3,093 mg

YOU SAVE 550 calories and 2,573 mg of sodium!

How to Make it


step 1

Combine the water, salt, and sugar in a pot large enough
to hold the turkey and bring to a boil. Stir until the sugar and salt have fully dissolved. Remove from the heat and let cool to room temperature. Add the turkey breast, cover, and place in the fridge to brine for at least 4 hours, and up to overnight.

step 2

Preheat the oven to 425°F. Remove the turkey from the brine, pat dry, and roll up into a tight log. Use butcher twine to tie three separate knots, about 2" apart, that will hold the turkey in this tight shape.

step 3

Finely mince the garlic, using a pinch of salt and the back of your knife to mash it into a paste. Combine with the olive oil and rosemary, then rub all over the turkey, along with
a good amount of black pepper. Place the turkey in a large roasting pan and roast until a thermometer inserted into the center of the meat reads 160 degrees F, about 1 hour. Let the turkey rest before slicing.

step 4

The turkey can be served as is with traditional sides, or will keep up
to a week in the fridge for sandwiches.

LEFTOVER LOVE

This dish was built for leftovers, so roast the turkey up on a lazy Sunday afternoon and use it all week as the foundation for some incredible meals:
As a sandwich, stacked on sourdough with avocado, romaine, and whipped cream cheese cut with cranberry sauce
As a salad, tossed with arugula or spinach and hard-boiled egg slices, olives, and cherry tomatoes
As a taco, tossed with a few big spoonfuls of salsa verde, tucked into a warm tortilla, and topped with guacamole