Recipe from the Biggest Loser Family Cookbook
Posted by Jenn
Ingredients:
Olive oil spray
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 pounds trimmed, boneless, skinless turkey breast roast (The smallest I could find was 3 x this size, so I ended up tripling the ingredients.)
1 tsp. extra-virgin olive oil
1-2 Tbsp. buffalo wing sauce (thick, all-natural sauce; not thin like Tabasco – I used Frank’s Hot Sauce)
1/4 cup water
Preheat the oven to 350°. Lightly mist an 8” x 8” glass baking dish or nonstick baking pan with the olive oil spray.
In a small bowl, combine the garlic powder, salt, and pepper. Place the roast on a cutting board. With a fork, pierce each side (top and bottom) deeply about 25 times.
Drizzle on the oil and rub to coat evenly on both sides.
Sprinkle with the garlic powder mixture and rub it in to evenly coat both sides.
With the smooth side of the breast down, drizzle with half of the wing sauce, rubbing to coat. Place the turkey smooth side up, in the prepared pan.
Rub the buffalo sauce over the smooth side of the breast.
Pour water into the pan, taking care not to pour it over the turkey.
Roast for 35-40 minutes (or longer for larger turkey breasts), or until a thermometer inserted in the thickest portion registers 160° F. and the juices run clear.
Tent the roast loosely with foil and let stand for 10 minutes (the temperature should increase to 170°F.)
Place the turkey on a clean cutting board and carve against the grain into thin slices. Serve immediately or refrigerate in an airtight plastic container for up to 3 days.
I use a meat slicer to get thin slices for sandwiches. I then fill quart-size ziplocs with 8 oz. portions and stick in the freezer. Then I can pull out one ziploc to use for lunches at a time.
My family and I really enjoy this “lunch meat”. It tastes great right away, warm too, and my children do not find it to be too spicy. Enjoy!!
Jenn is a full-time mom who loves to cook and experiment with new ingredients. She is dedicated to providing her three children (6, 4, and 7 months) and husband with nutritious, delicious meals, while sticking to a budget. Keeping turkey in her weekly menu rotation makes it easy to accomplish those goals. Turkey is so versatile, it's easy incorporate it into many dishes. When she's not in the kitchen, she's coordinating the crafts for our local MOPS group, attending a monthly book club, sewing, and busy homeschooling (during the summer).
