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Saturday, October 07 2017

Give your guests the gift of healthy Thanksgiving food this year. Our Thanksgiving dinner menu is full of the classics—stuffing, green beans, and thaksgiving turkey—and it's also low in calories, sodium, and fat.


1 - 3 pound turkey breast half with bone
1 - tablespoon olive oil or vegetable oil
1 - clove garlic, minced
1/4 - teaspoon salt
1/2 - cup hazelnuts (filberts)
1/2 - teaspoon ground coriander
1/4 - teaspoon coarsely ground black pepper
1/8 - teaspoon ground cinnamon
1/4 - cup orange marmalade

Oranges, halved (optional)
Kumquats (optional)
Fresh bay leaves (optional)

Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.

Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.

Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.
Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.

Nutrition Facts (Hazelnut-Crusted Thanksgiving Turkey Breast)
Per serving: 260 kcal cal., 8 g fat (1 g sat. fat, 88 mg chol., 58 mg sodium, 9 g carb., 1 g fiber, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email

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