[blindweightwatcher] Turkey Breast with Roasted Asparagus
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Mon, 26 Jan 2009 22:34:15 -0600
Turkey Breast with Roasted Asparagus
1/4 cup butter or margarine, softened
2 tsp. Dijon-style mustard
3/4 tsp. dried tarragon, crushed
1/4 tsp. salt
1/8 tsp. black pepper
2 (1-1/4 to 1-1/2 lbs.) boneless turkey
breast halves (with skin on)
1 (7-oz.) jar roasted red sweet peppers,
drained and coarsely chopped
1/2 cup snipped fresh parsley
1-1/2 lbs. asparagus spears, trimmed
1 tbsp. olive oil
1/4 tsp. salt
In a small bowl combine softened butter, Dijon mustard, tarragon, 1/4
tsp. salt, and black pepper; set aside. Remove skin from turkey; set
skin aside. Lay one turkey breast half, boned side up, on work
surface. Make 4 or 5 shallow cuts in thickest part of the breast (do
not cut through). Place turkey breast between two pieces of plastic
wrap. Using the flat side of a meat mallet, lightly pound turkey
breast to a uniform 3/4-inch thickness. Remove plastic wrap. Repeat
with the remaining turkey breast half. Dot turkey with half of the
butter mixture; set the remaining mixture aside.
Top turkey evenly with roasted peppers and parsley. Starting from a
short side, roll up each turkey breast into a spiral. Wrap the
reserved skin around each roll; tie with 100-percent cotton string.
Place on a rack in a shallow roasting pan. Melt the remaining butter
mixture; brush over surface of turkey. Insert an oven-going meat
thermometer into center of one of the turkey rolls. Roast in a
325-degree oven for 1-1/2 to 1-3/4 hours or until juices run clear
and turkey is no longer pink (170 degree F). Meanwhile, in a large
bowl toss together asparagus, oil, and 1/4 tsp. salt. Place asparagus
in the roasting pan next to turkey the last 15 to 20 minutes of
roasting. Cover turkey and asparagus with foil and let stand for 10
to 15 minutes before slicing. Serve the turkey with roasted asparagus.
Makes 10 to 12 servings. Per serving: 212 calories, 9 g fat (4 g
saturated fat), 2 g carbohydrate, 1 g fiber.
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