Chef Devin Alexander’s Weekly Recipe Blog: BBQ Turkey Breast Roast


I love making this roast and/or the Rosemary-Grilled London Broil (page 159) on Sunday afternoons, then later in the week slicing them to use in sandwiches and salads, or even to cube them for healthy munching. This turkey is not only flavorful, but with 248 milligrams of sodium per serving, it's a very low-sodium option.

Preheat the oven to 350˚F. Lightly mist an 8" x 8" glass baking dish or nonstick baking pan with olive oil spray. In a small bowl, combine the garlic powder, salt, and pepper.

Place the turkey on a cutting board. With a fork, pierce each side deeply about 25 times. Drizzle on the oil and rub to coat evenly on both sides. Sprinkle on the reserved seasoning mixture. Rub to coat evenly on both sides. With the smooth side of the breast down, drizzle on half of the barbecue sauce, rubbing to coat. Place the turkey, smooth side up, in the prepared pan. Rub the remaining barbecue sauce over the smooth side of the breast. Pour the water into the pan, taking care not to pour it over the turkey.

Bake for 35 to 40 minutes, or until a thermometer inserted in the thickest portion registers 160˚F and the juices run clear.

Remove from the oven. Let stand for 10 minutes. Place the turkey on a clean cutting board. Carve, against the grain, into thin slices. Serve immediately.

Make 5 (4-ounce) servings

Per serving: 160 calories, 34 g protein, 2 g carbohydrates, 3 g fat (trace saturated), 54 mg cholesterol, trace fiber, 248 mg sodium

Slice only the portion you are eating for one meal and refrigerate the remainder. Just before using, slice the turkey as thinly as possible for sandwiches or cube it for munching or to use in salads.

Reprinted from THE BIGGEST LOSER COOKBOOK by Chef Devin Alexander and The Biggest Loser Experts and Cast. © 2006 by Universal Studios Licensing LLLP, The Biggest Loser and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. 

Photo Credit: Mitch Mandel

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