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Turkey Breast with Roasted Asparagus

Savor the flavor-pairing of tarragon and Dijon-style mustard along with the bright colors of asparagus, parsley, and red peppers.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Roast: 1 hr 30 mins
  • Stand: 15 mins

Turkey Breast with Roasted Asparagus

Directions

  1. In a small bowl combine margarine or butter, mustard, tarragon, the 1/4 teaspoon salt, and the black pepper; set aside.
  2. Remove skin from turkey; set aside. Lay one turkey breast half, on work surface. Make 4 to 5 shallow cuts in the thickest portion of breast (do not cut through). Place turkey breast between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey breast to an even thickness (about 3/4 inch). Remove plastic wrap. Repeat with remaining turkey breast. Dot breast halves with half of the margarine mixture; set remaining mixture aside. Top turkey evenly with red peppers and parsley. Starting with a short side, roll up each turkey breast into a spiral. Wrap reserved skin around each roll. Tie with 100-percent-cotton string. Place on a rack in a shallow roasting pan.
  3. Melt remaining margarine mixture and brush over surface of turkey. Insert a meat thermometer into the center of one of the turkey rolls. Roast in a 325 degree F oven for 1-1/2 to 1-3/4 hours or until juices run clear and the thermometer registers 170 degrees F.
  4. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales. In a large bowl toss asparagus, oil, and the 1/4 teaspoon salt together. Add asparagus to the roasting pan around the turkey the last 15 to 20 minutes of roasting time. Cover turkey and asparagus; let stand 15 minutes before slicing. Serve turkey with asparagus. Makes 8 to 10 servings.

Nutrition Facts (Turkey Breast with Roasted Asparagus)

  • Per serving:
  • 212 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 80 mg chol.,
  • 220 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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