1 5 to 5 1/2 pound whole turkey breast, thawed
1 packet dry Butter Buds Mix
1/4 cup hot water
2 tablespoons each: honey, lemon juice, lime juice
1 1/2 teaspoons salt free all purpose seasoning blend
Preheat the oven to 325F. Rinse the turkey breast and pat dry. Using a small sharp knife and your hands, loosen the skin all around the breast, but leave intact at the sides. In a small bowl, combine the Butter Buds and water; stir in honey, lemon juice and lime juice. Lift the skin of the turkey breast and brush the entire surface with some of the glaze. Place skin side down in the roasting pan. Brush the entire cavity with some of the glaze; sprinkle the cavity with some of the seasoning blend. Roast 1 hour, basting occasionally. Turn the breast skin side up; brush with the glaze and sprinkle with the remaining seasoning blend. Continue roasting 1 to 1 1/2 hours, basting with the remaining glaze until the turkey is done. Cool about 20 minutes before slicing. Remove the skin before serving, if desired.
Serves 13. 3 points per serving.
Per Serving (3 ounces): 150 calories, 27 g protein, 3 g carbohydrate, 3 g fat, 60 mg cholesterol, 100 mg sodium
Diabetic Exchanges: 3 lean meat exchanges
Tip: To make your own reduced sodium turkey broth, simmer the leftover turkey rib cage in water to cover with diced carrot, onion, celery and fresh parsley springs for approximately 90 minutes.
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