Serves 8, with leftovers

Per 4-ounce serving: 214 calories, 33g protein, 0g carbohydrate, 0g dietary fiber, 4.2g total fat (1.2g saturated fat), 84mg cholesterol, 71mg sodium, Carbohydrate choices: 0

Though you could certainly cook it in a smoker or kettle grill, this simple roasted turkey gets a whiff of smoky flavor from the sweet-hot spice mix and high oven temperature.

For low fat barbecue sandwiches, chop or shred the meat, toss it with citrus barbecue sauce (next page), and pile it on whole grain buns with low fat slaw or shredded cabbage.

  • 1 bone-in turkey breast, about 4 pounds
  • 1 tablespoon olive or canola oil
  • Freshly ground black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons dark brown sugar
  • Finely grated zest of 1 orange
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon

RINSE the turkey breast and pat it thoroughly dry; remove as much fat as possible. Use your fingers to rub the olive oil all over the turkey, including under the skin. Season well with black pepper.

STIR together the chili powder, paprika, brown sugar, orange zest, ginger, and cinnamon. Rub the mix all over the turkey, especially under the skin; cover airtight with plastic wrap and refrigerate for several hours or overnight.

PREHEAT the oven to 450°F. Place the turkey on a rack in a roasting pan. Roast until a meat thermometer measures 170°F (begin checking after 45 minutes). Let rest for 10 minutes. Remove and discard the skin before carving.