turkey is not only flavorful, but with 300 milligrams of sodium per
serving, it's a very low-sodium option.
teaspoon garlic powder
teaspoon ground black pepper
pounds Jennie-O Boneless, Skinless Turkey Breast Roast
teaspoon extra-virgin olive oil
tablespoons barbecue sauce (7 grams carbs or less per 2 tablespoons)
Preheat the oven to 350°F. Lightly mist an 8" x 8" glass baking dish
or nonstick baking pan with olive oil spray. In a small bowl,
combine the garlic powder, salt, and pepper. Place the turkey on a
cutting board. With a fork, pierce each side deeply about 25 times.
Drizzle on the oil and rub to coat evenly on both sides. Sprinkle on
the reserved seasoning mixture. Rub to coat evenly on both sides.
With the smooth side of the breast down, drizzle on half of the
barbecue sauce, rubbing to coat. Place the turkey, smooth side up,
in the prepared pan. Rub the remaining barbecue sauce over the
smooth side of the breast. Pour the water into the pan, taking care
not to pour it over the turkey. Bake for 35 to 40 minutes, or until
a thermometer inserted in the thickest portion registers 160°F and
the juices run clear. Remove from the oven. Let stand for 10
minutes. Place the turkey on a clean cutting board. Carve, against
the grain, into thin slices. Serve immediately. Make 3 (7-ounce)
servings Per serving: 280 calories, 60 g protein, 4 g carbohydrates,
5 g fat (trace saturated), 70 mg cholesterol, trace fiber, 300 mg
sodium Slice only the portion you are eating for one meal and
refrigerate the remainder. Just before using, slice the turkey as
thinly as possible for wraps or cube it to use in salads.