Don’t want to cook a whole bird this year? Consider this delicious low carb rolled turkey breast stuffed with mushrooms and sage.
Course Main Course
Cuisine American
Prep Time 25minutes
Cook Time 1hour
Total Time 1hour25minutes
Servings 8servings
Calories 311kcal
Ingredients
¼cupcoconut oilor butter, divided, room temperature
10ouncesmushroomsfinely chopped
1clovegarlicminced
Salt and pepper to taste
3tablespoonchopped fresh sagedivided
1boneless butterfiled turkey breast(3 to 4 lbs)
1 180F Pop Up® disposable cooking thermometer(optional, but very useful!)
Instructions
Preheat oven to 375F.
In a large saute pan over medium heat, heat 2 tablespoon butter or oil until melted and beginning to froth. Add mushrooms and cook, stirring frequently, for 2 or 3 minutes. Add garlic, sprinkle with salt and pepper, and continue to cook until most of the liquid has evaporated, 4 or 5 minutes more.
Add 2 tablespoon chopped sage and cook 1 minute more. Remove from heat.
Remove skin from turkey breast and set aside (do not discard). Lay turkey breast on a work surface and cover with plastic wrap. Pound with a kitchen mallet to an even ½ to 1-inch thickness.
Spread mushroom mixture evenly over turkey breast, leaving a 1 inch border and roll up from the short end tightly into a log. Wrap reserved skin over log and tie at several intervals with kitchen twine.
Place on a broiling pan and rub all over with remaining butter or oil. Sprinkle with remaining sage and season with salt and pepper.
Place pop-up timer, if using, into thickest part of the turkey roll (pierce the skin with a sharp knife if need be).
Roast until timer pops up or until internal temperature reaches 180F, approximately 50 to 60 minutes.
Notes
Serves 8. Each serving has 1.9 g of carbs and .71 g of fiber. Total NET CARBS = 1.19 g.Food energy: 311kcal Saturated fatty acids: 5.66g Total fat: 11.39g Calories from fat: 102 Cholesterol: 98mg Carbohydrate: 1.90g Total dietary fiber: 0.71g Protein: 45.26g Sodium: 1130mg