Roast Turkey Breast with Garlic & Herbs

Back in the day, Weight Watchers used to give out weekly recipe cards to members. This one from 2023 for a roast turkey breast reminded me of my mom. We visited her every year and when we walked in her front door from the airport, there was always a cooked turkey breast sitting on a rack in a roasting pan in the kitchen. She vowed that turkey sandwiches made with freshly roasted turkey breast were infinitely tastier than ones made with deli turkey slices, and she was right.

I prepared this WW recipe last night; it was absolutely delicious, moist, juicy and bursting with herby flavor. We ate it hot with roasted sweet potatoes and broccoli and a dab of cranberry sauce. Leftovers will make stellar sandwiches for several days, or in a (leaf-free) salad.

The WW recipe card says there are 7 WW Points per serving for this recipe, which sounded odd, to say the least. But at the bottom of the card, it reads, "If you eat the skin on the turkey it's 7 Points. If you take the skin off before eating it, it's ZERO Points." As I read those words, my first thought was "Duh!"

Heads up, Weight Watchers. Just state that it's ZERO Points because nobody in his/her right mind (aka watching their health/weight) is going to eat the skin.

4 cloves garlic, minced

2 Tbsp. fresh oregano, chopped (or 2 tsp. dried oregano)

2 Tbsp. fresh sage, chopped (or 2 tsp. dried sage)

1 Tbsp. olive oil

1 Tbsp. lemon zest, grated

2 tsp. kosher salt

1 tsp. black pepper

5 lbs. bone-in, skin-on turkey breast

Preheat oven to 400 degrees F. Place a roasting rack in a large roasting pan. Coat the rack with cooking spray.

In a small bowl, mix the garlic, oregano, sage, olive oil, lemon zest, salt and pepper until well combined. Carefully lift the skin from the turkey and rub the garlic-herb paste under the skin. Arrange the turkey, skin-side-up, on the rack in the pan. Roast for 10 minutes.

Reduce the oven temperature to 325 degrees F. and roast until a meat thermometer inserted into the center of each breast registers 165 degree F. about 1 hour, 40 minutes.

Transfer the turkey to a large cutting board. Let rest for 15 minutes before slicing.

Serves 12

WW Points per serving (about 2 slices) if you remove the skin, ZERO Points

With the skin on, each serving is 7 WW Points.