Turkey isn’t just for the holiday season anymore. High in protein and low in fat, it makes an excellent addition to your dinner rotation, be it for a special occasion or for the everyday.
Tip: Leftover turkey breast can be transformed into a hearty soup, stew, or chili.
Ingredients
1 – 5 lb (2.25 kg) bone-in turkey breast, skin removed
1 Tbsp (15 mL) extra-virgin olive oil
Zest of 1 orange
1/4 tsp (1 mL) ground black pepper
1 orange (from zested orange), sliced into wedges
Olive-Herb Relish
1 cup (250 mL) pitted, finely chopped Kalamata olives
1 cup (250 mL) sliced fresh basil
1 garlic clove, minced
1 Tbsp (15 mL) red wine vinegar
Directions
Preheat oven to 375 F (190 C).
Place turkey breast flesh side up on roasting tray. Rub with olive oil, orange zest, and pepper. Arrange orange wedges around turkey. Roast for 1 to 1 1/2 hours, until juices run clear when pierced with knife and thermometer inserted in thickest part of the meat registers 170 F (77 C). Cover with parchment and set aside to rest for 15 minutes before carving.
While turkey is resting, mix all relish ingredients together in medium bowl. Carve and plate turkey with roasted orange wedges, and serve with relish on top or on the side.
Each serving contains: 128 calories; 18 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 5 g total carbohydrates (0 g sugars, 2 g fibre); 179 mg sodium
