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Turkey London Broil With Steamed Veggies
Ingredients:
1 1/2 - 2 lbs. turkey breast half - often known as a Turkey London Broil
2 big garlic cloves, peeled and pressed or chopped finely
1/3 cup red wine vinegar
2 tbls. freshly ground black pepper, or black and white pepper mixed
For sauce:
2 tbls. chicken stock
2 tbls. orange juice
1 tsp. red wine vinegar
Preparation:
Preheat oven to 350°F.
Place turkey breast in shallow baking dish.
To allow for even cooking, turn over the turkey breast and open up the flap of the breast, like a book. Turn back over and lay flat.
Rub garlic and then pepper on both sides of the turkey breast. Pour over the vinegar and let sit at room temperature for 10 minutes. Turn once. Just before cooking, grind a bit more pepper over and baste with the vinegar in the dish.
To bake, place dish in oven and cook for 50 to 60 minutes, basting every 20 minutes with juices in dish.
Test turkey for doneness (165°F) with thermometer at the thickest part of the breast. Cover loosely with foil. Allow turkey to sit for 10 minutes before carving thinly on an angle.
To make a bit of sauce, pour the liquid from the dish into a small saucepan. Add 2 tablespoons of stock, 2 tablespoons of orange juice and 1 teaspoon red wine vinegar. Boil to reduce slightly. Spoon over turkey slices just before serving.
Nutrients Per 4 Once Serving...( I ate 2 servings for double those macro's)
Calories......180
Protein.......25g
Carbs.........1g
Fat............4g
Sodium.......65mg
Cholesterol..75mg
Ingredients:
1 1/2 - 2 lbs. turkey breast half - often known as a Turkey London Broil
2 big garlic cloves, peeled and pressed or chopped finely
1/3 cup red wine vinegar
2 tbls. freshly ground black pepper, or black and white pepper mixed
For sauce:
2 tbls. chicken stock
2 tbls. orange juice
1 tsp. red wine vinegar
Preparation:
Preheat oven to 350°F.
Place turkey breast in shallow baking dish.
To allow for even cooking, turn over the turkey breast and open up the flap of the breast, like a book. Turn back over and lay flat.
Rub garlic and then pepper on both sides of the turkey breast. Pour over the vinegar and let sit at room temperature for 10 minutes. Turn once. Just before cooking, grind a bit more pepper over and baste with the vinegar in the dish.
To bake, place dish in oven and cook for 50 to 60 minutes, basting every 20 minutes with juices in dish.
Test turkey for doneness (165°F) with thermometer at the thickest part of the breast. Cover loosely with foil. Allow turkey to sit for 10 minutes before carving thinly on an angle.
To make a bit of sauce, pour the liquid from the dish into a small saucepan. Add 2 tablespoons of stock, 2 tablespoons of orange juice and 1 teaspoon red wine vinegar. Boil to reduce slightly. Spoon over turkey slices just before serving.
Nutrients Per 4 Once Serving...( I ate 2 servings for double those macro's)
Calories......180
Protein.......25g
Carbs.........1g
Fat............4g
Sodium.......65mg
Cholesterol..75mg