I usually just throw a bunch of spices on top of a whole turkey breast and bake it. I'm looking for something new. Any suggestions?

I made a really yummy turkey breast last Thanksgiving. I made a paste with a bunch of fresh herbs, onions, a little olive oil.. etc and then I rubbed this underneath the skin of the turkey breast. This is a Racheal Ray recipe

http://www.foodnetwork.com/food/reci..._29088,00.html it was very good.

Brine, brine, brine!! I always brine my turkeys and they turn out fantastic. They have so much more flavor than just putting everything on the outside. You can find many different brine recipes online. You could do a maple syrup or honey and add loads of different spices to give a great flavor. I just made one last week but I did my traditional, salt, brown sugar, onion and garlic. The maple sounds good with a nice acorn squash as a side. Yummy, yummy!

Thanks for the suggestions! I think I'll try the brining. I'm making garlic mashed root vegetables (includes sweet potatoes and butternut squash yum!) on the side with carrots. I think this will taste good!

I think you'll be really surprised how much flavorful and juicy your turkey will be. The root vegetables sound awesome. I love stuff like that but my husband and kids don't so I have to make small versions just for myself. I'm doing a roasted chicken tonight with an acorn squash. I just love this time of year and all the wonderful vegetables.

I have a recipe for next week that is baked cubed acorn squash and sweet potatoes:

Sweet Potato and Squash Bake

Ingredients
1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions
1. Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
2. Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
3. Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving. 6 servings. 2 WW points each

Garlic Mashed Root Vegetables

Ingredients
2 medium potato(es), peeled and quartered
2 medium carrot(s), peeled and quartered
8 oz butternut squash, peeled and cut into chunks
1 medium turnip(s), peeled and cut into chunks
5 medium garlic clove(s), peeled
1/8 tsp table salt
1/4 cup fat-free sour cream
1/2 cup fat-free chicken broth, warmed
1/8 tsp black pepper, or to taste
1/8 tsp table salt, or to taste

Instructions
1. Place potatoes, carrots, squash, turnip and garlic in a saucepan and cover with water; add salt, cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 to 12 minutes.
2. Drain vegetables and mash in pan using a potato masher or the back of a wooden spoon. Stir in sour cream and broth; season to taste with salt and pepper. Serve immediately. 6 servings. 1 WW point per serving.

I'm gonna try the squash recipe tonight I may do the root vegetable one another time and leave out the carrots. I don't like carrots all that well but the rest looks great. Your pictures look great by the way, I noticed that we are close in height and starting weight. Way to go, keep it up!