With the royal wedding coming up, I have the pleasure of being on FOX 45/ABC 22 to help show brides easy ways to get ready for their big day through healthy eating and exercise. Not a bride? Not a problem! My recipe and exercises are meant for everyone! I mean, what girl doesn’t want to feel fabulous in our summer dresses?
I am sharing some of my new favorite exercises that work one’s triceps, back, and booty. If you live in the Dayton area, be sure to tune in around 8:15 AND 8:45. If not, I’ll try to post a link of the segment later today!
And be sure to take a moment to fill out the sign up link to receive your free E-Cookbook. They are some of my family’s favorites!
For now, enjoy the recipe that I’m sharing. It’s an Herb-Roasted Turkey Breast that’s super easy to make and even the pickiest of eaters will eat. My kids LOVE this recipe! The leftovers also make great additions to your lunch salads, sandwiches, or rice bowls. Cook once, eat twice!
Herb-Roasted Turkey Breast (adapted from Giada De Laurentiis)
1/2 turkey breast, about 3 pounds
2 teaspoons thyme leaves, chopped fine
2 teaspoons rosemary leaves, chopped fine
1/4 teaspoon red pepper flakes
2 garlic cloves, chopped fine
3 tablespoons butter, warmed gently so it is liquid
1 teaspoon kosher salt
Remove the turkey from the refrigerator 30 minutes before cooking. Preheat the oven to 400°F.
In a small bowl, mix together the thyme, rosemary, red pepper flakes, garlic, and butter. Season the turkey evenly with the salt and rub the herb mixture all over. Heat a medium skillet over medium-high heat. Sear the turkey breast, skin side down until the skin gets crispy and golden brown, about 4 minutes. Flip the turkey and sear for another 4 minutes.
Transfer the breast to a rimmed baking sheet along with the butter mixture from the pan. Place the tray in the oven and roast, flipping the breast every 15 minutes and basting with the juices. An instant-read thermometer should read 155°F when done. Remove the turkey from the tray and allow the meat to rest for 10 minutes before slicing.