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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
2 hrs 35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 36g 72% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 4g; fat 6g 9% DV; saturated fat 1g 5% DV; cholesterol 105mg 35% DV; sodium 143mg 6% DV.