Recipe By American Diabetes Association

Sure to please and feed a crowd! Most of the time involved in this recipe is in the oven — all you need to do is keep an eye on it and baste it.

Nutrition Facts: Lean meat exchanges 4.
Amount per Serving: Calories 165, Calories from Fat 20, Total Fat 2.5 g, Saturated Fat 1.4 g, Trans Fat 0 g, Cholesterol 95 mg, Sodium 75 mg (without added salt), Potassium 330 mg, Total Carbohydrate 0 g, Dietary Fiber 0 g, Sugars 0 g, Protein 33 g, Phosphorus 250 mg.

Servings: 12
Serving size: 3 ounces, skinless
Preparation time: 25 minutes
Cooking time: 1 hour, 20 minutes to 1 hour, 40 minutes

Ingredients

For the Crumb Topping:

• 5 teaspoons unsalted butter, softened
• 3 teaspoons fresh minced sage (divided use)
• 3 teaspoons fresh minced thyme (divided use)
• 3 teaspoons fresh minced rosemary (divided use)
• Kosher salt and freshly ground black pepper to taste
• 1½ cups low-fat, reduced-sodium chicken broth
• 1 cup dry white wine
• 1 (5 pounds) turkey breast, skin on, washed and patted dry

Directions

1. Preheat the oven to 350°F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.

2. In a small bowl, combine the butter with 2 teaspoons each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 teaspoon of each of the herbs.

3. In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.

4. With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rub the butter-herb mixture all over the breast meat. Place the skin back down on the breast.

5. Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170°F and the juices run clear. Baste every 15 to 20 minutes with the mixture of chicken broth and white wine.

6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.