Lemon and Herb Roasted Turkey Sandwich

What You Need:

1/4 c lemon juice
3 tbsp thyme
2 tbsp sage
1/2 tsp. black pepper
1 tsp salt
1 (4-5 lb.) turkey breast
2 (16 oz) cans low sodium chicken broth
8 slices of low carb bread
Lettuce leaves
Mayonnaise

How to Make It:

Wash and pat dry the turkey breast

Stir together the lemon juice, thyme, sage, pepper and salt.

Baste the outside of the turkey with the lemon juice mixture.

Pour the chicken broth into the bottom of a roasting pan.

Place the turkey breast into the pan.

Set the oven temperature to 350 degrees and allow the oven to preheat.

Bake the turkey 1 hour 35 minutes basting with the lemon juice mixture about every 30 minutes or so.

The turkey is done when the internal temperature reaches 180 degrees.

When done cover the turkey with aluminum foil and allow standing 20 minutes before cutting.

Remove the aluminum foil and the skin from the turkey breast.

Carve the turkey into nice size slices.

Spread each piece of bread with the mayonnaise.

Place a lettuce leaf on 4 bread slices.

Add the sliced turkey.

Top with a slice of bread.

Chicken can be used in place of the turkey breast if you prefer. Just roast the chicken 20 minutes per pound or until internal temperature reaches 175 degrees.