Roast turkey breast recipe

Basic Roast Turkey Breast Recipe

A yummy roast turkey breast recipe…and how to use it

As the prices at the store continue to spike, I’ve had to make countless changes to how I shop, just to keep wholesome food on the table. The ceilingless spiral up is downright discouraging and one of the reasons we’ve not been able to produce a show.

However, I still have a camera, a blog and a passion to share food with you, so today I’m sharing one of the staples my sweetie and I are surviving on: roast turkey breast.

About once per week, we’ll pick up a breast and roast it off. Then, we treat ourselves to 2-3 delightful turkey dinners, as well as a bunch of sandwiches. Truly, few foods are easier to make, cheaper, more nutritious or more versatile.

When you go to buy, please buy a bone-in breast. If possible, look for turkey declared hormone and/or antibiotic free. Foster Farms is a good one, usually about $3 a pound, but it’s hard to find. I’d love to buy organic, free range, etc. but it’s too expensive and hard to find. Lately, we’ve been scoring at Target, of all places. Some Wincos also carry a decent breast at a good price.

The standard turkey breast recipe we’ve been using is ridiculously simple:

Turkey Breast Recipe Ingredients:

Mise en Place

  • 1 Turkey Breast
  • A heavy drizzle of Extra Virgin Olive Oil
  • 1-2 tsp Salt
  • ½ tsp Basil
  • Fresh cracked black pepper to cover
  • 2-3 Tbsp Butter, softened
  • Suitably Sized Roasting Pan (Standard 11×9 usually works)
  • Preheated Oven, 350°F
  • Basting Brush
  • Dish for the Butter
  • Instant –Read or Digital Thermometer
  1. Rinse the breast well under cool running water. Pat dry and place in your roasting pan.

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    Turkey ready to go in the oven!

  2. Drizzle the entire surface with the olive oil. Sprinkle the salt and basil over the breast and rub it in gently.
  3.  Crack pepper over the breast until it is thick. If you want it extra thick, crack it into a separate dish and press it on the surface of the skin after spreading the olive oil and salt over the skin.
  4. Pop it in the oven and roast for about 30 minutes.
  5. Baste the bird with soft butter, lightly pressing the brush on the high points instead of brushing, so as not to disturb the seasonings.
  6. Continue roasting and periodically basting until the internal temperature passes 155°F. Total roasting time will vary based on the size of the breast, usually about 18 minutes per pound is a reasonable estimate.
  7. Remove the breast and let it rest for about 20 minutes before carving.

Turkey Breast Cooking and Reheating Tips:

  • Try cooking it on a Rotisserie. It cuts down the cooking time by as much as 40%.
  • Let it cool completely, then cut the meat off the bone. It is much easier to handle when it is cool.
  • Be careful when reheating it; don’t overdo it, as it can get dry in the blink of an eye. Rewarm sliced leftover turkey by placing it in a pan with water or stock. Cover with a tight lid. Bring the stock to a simmer, and then cut the heat. This will result in warm, moist turkey.
  • Make a big batch of gravy when you roast, so that you have leftovers for sandwiches and easy meals. See this gravy recipe.

Ideas for cooked turkey breast

turkey breast recipe

Fully roasted and rested. The split down the middle is a trick to help it cool a bit faster, but only do this AFTER resting to preserve the juiciness of the meat

The sky is the limit for this versatile meat, and the above turkey breast recipe will make turkey that can do anything. Our favorites are roast turkey dinner and turkey sandwiches. For simple roast turkey dinners, I’ll usually make a couple of simple sides like baked potatoes and steamed veggies. My sweetie’s favorite take is with gravy and rice; we pour the gravy over the rice and meat…it’s quite tasty. Sometimes I’ll pour Hazelnut Buerre Noisette (from episode #70 Northwest Manicotti) over it, and we’ll savor every bite – as I did in this concept, Fun with Leftovers

When the meat is cold, it’s easy to slice into ultra-thin slices, which we then place between 2 pieces of sourdough bread with a bit of brown mustard and lettuce. If the stars align at the grocery store, we’ll also add avocado, onion and tomato.

I’ll also chop it up and add it to a green salad, toss it with pasta, or turn it into a soup. I’ve fancied making enchiladas with it, but have not done so yet.

The bones are fabulous for making stock – thanks to all the turkey we eat, this Hot Kitchen is rarely without wholesome homemade stock. Make sure you read up on how to make stock.  Simply work with the chicken stock formula, subbing the entire bone structure of the turkey breast for the chicken bones.

For more fun with Turkey, please see:
Episode 77. Turkey Schnitzle with Portobello Reduction and Cran-Shallots, Warm German-Style Potato Salad, and Baby Stuffed Peppers
Episode 32. Medieval Turkey

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