Italian Seasoned Turkey Breast Half

1. Preheat the oven to 350. Meanwhile, for seasoning mixture, in a small bowl or custard cup combine Italian seasoning, salt and garlic powder.

2. Remove and discard skin from turkey breast half. Using a sharp knife, cut 2 lengthwise slits about 1 1/2 inches apart from the top to, but not through, the bottom of the turkey. Sprinkle seasoning mixture into slits. Then rub oil over surface of turkey.

3. Place turkey on a rack in a shallow roasting pan. Insert a meat thermometer near center of breast half. Cover loosely with foil.

4. Roast for 1 to 1 1/2 hours or till the thermometer registers 170. Let stand for 10 minutes before slicing.

5. Makes 8 to 10 servings.

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Nutrient	Quantity
Total fats	5.6724 g
Protein	224.5288 g
Carbohydrates	0.5637 g
Energy	1011.2343 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1928 g
Water	889.7187 g
Aspartic acid	0.0146 g
Calcium, Ca	1337.9486 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Fiber, total dietary	0.0698 g
Fatty acids, total saturated 22:0	0.0002 g
Niacin	12.4729 mg
Vitamin A, RAE	340.0008 g
Arginine	0.0261 g
Riboflavin	1.7011 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0001 g
Glutamic acid	0.0283 g
Sodium, Na	771.1334 mg
Fatty acids, total saturated 16:1 undifferentiated	0.17 g
Total lipid (fat)	5.6724 g
Manganese, Mn	0.0076 mg
Fructose	0.0024 g
Proline	0.0105 g
Fatty acids, total saturated 16:0	1.0208 g
Sucrose	0.0159 g
Choline, total	737.1914 mg
Sugars, total	0.0188 g
Serine	0.0039 g
Fatty acids, total saturated 18:0	0.3975 g
Fatty acids, total saturated 20:4 undifferentiated	0.5893 g
Vitamin B-6	1.3728 mg
Selenium, Se	190.5856 g
Ash	13.6274 g
Fatty acids, total saturated 18:1 undifferentiated	0.8281 g
Pantothenic acid	0.0058 mg
Phenylalanine	0.0041 g
Copper, Cu	2.8374 mg
Betaine	0.0473 mg
Thiamin	1.3634 mg
Retinol	340.0008 g
Methionine	0.0009 g
Iron, Fe	15.9105 mg
Carbohydrate, by difference	0.5637 g
Phosphorus, P	2043.2131 mg
Folate, total	170.3646 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2607 g
Alanine	0.0038 g
Cholesterol	566.668 mg
Valine	0.0052 g
Fatty acids, total saturated 18:2 undifferentiated	0.3751 g
Glycine	0.0041 g
Glucose (dextrose)	0.0005 g
Fatty acids, total saturated 14:0	0.0228 g
Zinc, Zn	11.3566 mg
Isoleucine	0.0032 g
Fatty acids, total polyunsaturated	1.9281 g
Leucine	0.0056 g
Vitamin A, IU	1133.3359 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.136 g
Folate, DFE	170.3646 g
Tryptophan	0.0009 g
Vitamin C, total ascorbic acid	0.0093 mg
Phytosterols	0.062 mg
Fatty acids, total polyunsaturated 18:1 c	0.0008 g
Tyrosine	0.0034 g
Vitamin B-12	11.3334 g
Vitamin K (phylloquinone)	1.1364 g
Fatty acids, total saturated	1.4412 g
Histidine	0.002 g
Fatty acids, total monounsaturated	0.9982 g
Threonine	0.0029 g
Folate, food	170.3646 g
Vitamin E (alpha-tocopherol)	5.6719 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.374 g
Magnesium, Mg	227.264 mg
Lysine	0.006 g
Potassium, K	2615.9184 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Italian seasoning	1 teaspoon	1008.669	0	5.6667
Cooking Oil	1 teaspoon	0	0	0
turkey breast half	2.5 pounds	1008.669	0	5.6667