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4 cloves garlic, minced
1 tablespoon snipped fresh thyme
1/4 teaspoon black pepper
1/4 teaspoon browning and seasoning sauce (optional)
1 turkey breast (5.5lbs)
1 tablespoon all-purpose flour
1 cup chopped onions
1 tablespoon cornstarch
1 tablespoon water
sprigs of fresh thyme (garnish)
1. Preheat oven to 350F.
2. In a small bowl, combine garlic, thyme, pepper, and browning sauce, if using. Rub mixture into turkey skin. Lift skin in several places and rub mixture into turkey meat.
3. Put flour in large oven-cooking bag with tie and shake. Place onions and turkey in bag. Close bag with a tie. Place in shallow roasting pan. Cut six 1/2" slits in top of bag. Insert a meat thermometer through a slit into thickest part of breast, being careful not touch bone.
4. Roast until breast is cooked through and thermometer reaches 170F, 1-1/4 to 1-1/2 hours. Remove from oven and let stand 15 minutes.
5. Cut top of bag. Transfer turkey to a platter and cover loosely with foil. Spoon contents of bag into 2-cup measure. Chill in freeser until fat seperates from meat juice. Discard fat. Add enough water to make 2 cups.
6. In saucepan, combine cornstarch and water. Add meat juice. Cook over medium heat, stirring constantly, until mixture thickens. Slice turkey, removing skin before serving. Garnish with sprigs of thyme. Serve with gravy.
This recipe is taken from Prevention's Low-Carb Holiday Recipes.
Per Serving: 150cal, 31g pro, 2g carb, 1g fat, 0g sat fat, 75 mg chol, 0g fiber, 140mg sodium
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