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BBQ Turkey Roast

This turkey is not only flavorful, but with 300 milligrams of sodium per serving, it's a very low-sodium option.

 

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 pounds Jennie-O Boneless, Skinless Turkey Breast Roast

1 teaspoon extra-virgin olive oil

2 tablespoons barbecue sauce (7 grams carbs or less per 2 tablespoons)

1/4 cup water

 

Preheat the oven to 350F. 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 160F 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.

 

 

 

 

 

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