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1
Preheat the oven to 325F.
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2
Lightly spray a roasting pan and baking rack with cooking spray.
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3
Cut the lemons in half.
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4
Squeeze about 1/4 cup juice into a small bowl.
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5
Set aside the lemon halves.
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6
Whisk the parsley, basil, mustard, oil, oregano, pepper, and garlic powder into the lemon juice.
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7
Using a tablespoon or your fingers, carefully separate the skin from the meat of the turkey.
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8
Spread the lemon juice mixture between the skin and meat over as much area as possible, being careful not to tear the skin.
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9
Gently pull the skin over the top and sides.
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10
Put the turkey on the rack in the pan.
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11
Put the lemon halves in the pan, directly under the turkey.
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12
Sprinkle the top of the turkey with the paprika.
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13
Roast the turkey for 1 hour 30 minutes to 1 hour 45 minutes, or until the thickest part of the breast registers about 155F on an instant-read thermometer.
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14
Remove from the oven and lightly cover.
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15
Let stand for 15 minutes to continue cooking (the breast should reach at least 165F) and for easier slicing.
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16
Discard the skin and lemons before slicing the turkey.
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17
(Per serving)
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18
Calories: 181
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19
Total fat: 2.0g
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20
Saturated: 0.5g
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21
Trans: 0.0g
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22
Polyunsaturated: 0.5g
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23
Monounsaturated: 1.0g
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24
Cholesterol: 93mg
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25
Sodium: 100mg
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26
Carbohydrates: 1g
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27
Fiber: 0g
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28
Sugars: 0g
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29
Protein: 37g
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30
Calcium: 29mg
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31
Potassium: 475mg
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32
4 very lean meat
