Remember all ovens vary. The most important thing is to check the temperature of all meats to make sure they are cooked thouroughly!
Roast Turkey Breast in Oven Bag
This is not a great Holidat recipe. Turkey and chicken breasts can be a fantastic source of lean protein.
Preheat oven to 325 degrees.
1 5 lb. turkey breast skin removed
1 med. onion quartered
2 stalks celery halved
cooking spray
1 ½ tbl lemon pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp poultry seasoning
1 tsp salt or to taste
½ tsp paprika
oven cooking bag
Rinse turkey breast, pat dry with paper towel. Place onion and celery in breast cavity. Spray turkey breast with cooking spray. Combine remaining ingredients and rub into turkey breast. Place in oven cooking bag prepared per package directions; place in shallow baking dish. Bake at 325 for 1 hour. Cut a slit in top of bag. Insert meat thermometer. Bake an additional hour or until thermometer registers 170F. Transfer to large platter. If desired, thicken drippings in bag to make a gravy to accompany sliced turkey. Garnish with fresh parsley sprigs.
Traditional Oven Cooked Turkey
Preheat oven to 325. Check the wrapper to see how much the turkey weighs and determine cooking time. (Chart listed below) Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat dry with paper towels.
Place turkey breast side up on a rack in a shallow (2 inches deep) roasting pan. Insert meat thermometer in thigh. Add ½ cup water to the bottom of the pan if you desire.
Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the innermost part of the thigh reaches 165 as measured with the food thermometer.
After 1 to 1 ½ hours of cooking, remove the foil tent in order to brown the skin. Brush with vegetable oil to enhance browning if desired.
Be sure to check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. The minimal safe temperature is 165.
Allow the turkey to sit for 20 to 30 minutes before carving to allow juice to saturate the meat evenly.
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 3 ½ hours
18 to 20 pounds 4 1/4 to 4 ½ hours
20 to 24 hours 4 ½ to 5 hours
Chicken Green Bean Casserole
1 Can low Sodium Low Fat Cream of Mushroom
3 Cups of Prepared Green Beans
2 Medium Cubed Baked or Grilled Chicken Breast
Combine all ingredients in abaking pan
Sprinkle 1/4 cup low fat mozzerella
Bake until cheese melts
Sprikle 3 Tablespoons French onions
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