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id
536
Name
Turkey Breast Peruvian
Main Dish Category
Main Dish
Secondary Dish Category
Poultry,
Main Ingredient
Turkey Breast
Other Ingredient
Red Wine Vinegar
Number of People
12
List of Ingredients
2 T. red-wine vinegar
1 T. olive oil
2 large garlic cloves, smashed
2 tsp. paprika
1 tsp. dried oregano leaves, crumbled
1/4 tsp. ground cumin
pinch of freshly ground pepper
pinch of seasoned salt
3 lb. turkey breast
Description
To prepare the marinade, in a gallon-size zip-close plastic bag, combine the vinegar. oil. garlic, paprika, oregano, cumin, pepper, and salt; add the turkey. Seal the bag, squeezing out the air; turn to coat the turkey. Refrigerate, turning the bag occasionally, at least 3 hours or overnight.
Preheat oven to 450 degrees; line a roasting pan with foil. Place the turkey in the pan and drizzle with the remaining marinade. Roast, skin-side up, for 15 minutes. Reduce the oven temperature to 325 degrees; continue roasting, basting occasionally with the pan juices, until cooked through and the juices run clear when the turkey is pierced with a fork; and an instant-read thermometer inserted into the center of the breast reads 170 degrees; about 1 hour. Let stand 10 minutes before carving. Remove the skin before eating.
Time
15 minutes prep plus baking time
Cooking Type
Bake
Difficulty (1-5)
1
Notes
Per 2 oz. serving: 90 calories, 2 g fat (0 g. saturated), 0 g. trans fat, 47 mg cholesterol, 38 mg sodium, 1 g. carbohydrate, 0 g. fiber, 17 g. protein, 11 mg calcium
WW points: 2
Origin
Weight Watchers New Complete Cookbook
Image