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Fiona Haynes

Roast Turkey Breast

By November 13, 2012

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If you are hosting a small Thanksgiving gathering this year, why not cook a turkey breast rather than a whole bird? This way you can enjoy turkey for a day or two and then be done with it. I'm all for finding creative ways to use leftovers, but after two or three days, I'm really done with turkey in any shape or form.

A key advantage of cooking a turkey breast rather than a whole turkey is that white breast meat is much lower in fat than the leg and thigh meat. You should still oil, season and baste the turkey breast to keep it moist and succulent while it cooks, but you might want to remove the skin before eating, ensuring a protein-rich, low fat portion of meat to enjoy with all the trimmings. And don't forget to make a skinny gravy by using pan drippings, fat-free turkey or chicken broth, and thickening it with cornstarch rather than a flour and butter roux. Add a splash of wine and some herbs for flavor.

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