Dried cherries and sage tucked under the skin of the turkey breast give each serving a hint of sweetness mixed with a fabulous herb flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 325 degrees F. Place dried cherries, 1 tablespoon olive oil and sage in a blender container or food processor bowl. Cover and blend or process just until cherries are finely chopped.

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  • Slip your fingers between the skin and meat of the turkey breast to loosen the turkey skin. Lift the skin and, using a spatula, carefully spread the cherry mixture directly over the turkey breast meat. Place the turkey breast on a rack in a foil-lined shallow roasting pan. Place the lemon and onion quarters underneath the turkey breast. Insert a meat thermometer into the breast without the thermometer touching the bone. Brush with remaining 1 tablespoon oil.

  • Roast, uncovered, in preheated oven for 1 1/2 to 2 1/4 hours or until thermometer registers 170 degrees F, covering with foil the last 45 minutes of roasting to prevent overbrowning. Cover and let stand for 15 minutes before carving.

  • Meanwhile, place mushrooms in a small bowl. Pour boiling water over mushrooms to cover. Let stand 10 minutes. Drain mushrooms. Strain the mushroom-soaking liquid through a fine-mesh sieve lined with 100%-cotton cheesecloth, paper towels or a coffee filter and reserve. Rinse and drain mushrooms a second time.

  • Pour pan drippings from turkey into a large measuring cup. Skim and reserve fat from drippings. Pour 1/4 cup of the fat (if necessary, add butter) into a medium saucepan. Stir in flour. Add enough mushroom liquid and broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture. Cook and stir over medium heat until thickened and bubbly. Stir in mushrooms and sherry. Cook and stir 1 minute more. Season to taste with salt and freshly ground pepper.

Nutrition Facts

244 calories; 6 g total fat; 1 g saturated fat; 105 mg cholesterol; 143 mg sodium. 8 g carbohydrates; 1 g fiber; 4 g sugar; 36 g protein;