Oven Roasted Turkey Breast
Healthy, because
Even smarter
Nutritional values
Although turkey breast is not one of the most iron-rich meats, 1 gram per 100 grams of turkey meat supports blood formation. In addition, poultry is low in fat and high in protein. The spicy mustard has a blood circulation-promoting effect and gets the intestines going.
Like any poultry, turkey should always be roasted thoroughly, as it is susceptible to bacteria (salmonella). Keep it only for a short time and absolutely chilled. Always clean your cooking utensils and your hands thoroughly after contact with poultry meat.
If there is still some turkey breast left over from the previous day, the roast, cut into thin slices, is also particularly good as a cold cut on bread and rolls.
(Percentage of daily recommendation)
| Calorie | 84 cal. | (4 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 180 mg | (5 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 1 turkey breast (approximately 21 ounces), with skin
- salt
- 1 Tbsp olive oil
- 2 Tbsps Mustard
- colorful peppers (freshly ground)
Preparation steps
Preheat oven to 350°F. Rinse turkey and pat dry with paper towel. Salt liberally on all sides. Place skin side up onto a baking sheet. Brush with olive oil. Brush with mustard and sprinkle with plenty of freshly ground, multicolored pepper. Place in oven and cook for about 35 minutes, until a meat thermometer in the center of the meat indicates a core temperature of approximately 175°F. Let rest briefly and serve sliced.
