A yummy roast turkey breast recipe...and how to use it
We love making this simple turkey breast recipe every so often. It gives us a delicious dinner that evening, then easily three more meals — more if we opt to use the leftovers for sandwiches! Few roasted meats are easier to make, cheaper, more nutritious or more versatile.
When I say turkey breast, I do not mean a boneless breast. The most flavorful roast turkey will be one that is bone-in and skin-on. If possible, choose a turkey that at least declares itself as hormone or antibiotic free. If you can find an organic one at a good price, do not hesitate; snatch it up! In fact, if you see any bone-on turkey breast while you're shopping...don't pass it up.
Below is our basic turkey breast recipe — it's ridiculously simple so that you can easily modify it per your taste.
Turkey Breast Recipe Ingredients:
- 1 Turkey Breast
- A heavy drizzle of Olive Oil
- 1-2 tsp Salt
- ½ tsp Basil
- Fresh Cracked Black Pepper, to taste
- 2-3 Tbsp Butter, softened
Mise en Place:
- Suitably Sized Roasting Pan (Standard 11x9 usually works)
- Preheated Oven, 350°F
- Basting Brush
- Dish for the Butter
- Instant –Read or Digital Thermometer
Turkey Breast Roasting Instructions:
- Rinse the turkey breast under a gentle stream of cool, running water. Gently oat dry and place in a roasting pan, taking care not to drip on anything outside the sink. (Scrub your sink when you're done too!)
- Drizzle the entire surface with olive oil.
- Sprinkle salt and basil over the breast and rub it in gently.
- Crack pepper over the breast until you're happy.
- Tip: If you want to encrust it, 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.
- Pop it in the oven and roast for about 30 minutes.
- Baste the bird with soft butter, lightly pressing the brush on the high points instead of brushing, so as not to disturb the seasonings.
- Continue roasting and periodically basting until the internal temperature passes 155°F.
- Total roasting time will vary based on the size of the breast and your roasting temperature. Average cooking time is 18 minutes per pound.
- Remove the breast and let it rest for about 20 minutes before carving.
Ideas for Leftover Turkey Breast:
Limits are not a thing for this versatile meat. Our favorites are roast turkey dinner and turkey sandwiches.
- For simple roast turkey dinners, make a couple of simple sides, such as baked potatoes and steamed veggies.
- Serve with simple turkey gravy and rice; just pour the gravy over the rice and meat…it's quite tasty.
- Pour Hazelnut Buerre Noisette (from episode #70 Northwest Manicotti) over reheated turkey and then savor every bite — see this concept: Fun with Leftovers
- When fully chilled, slice into ultra-thin slices and layer between 2 pieces of sourdough bread with a bit of brown mustard, mayonnaise, and lettuce. For a deluxe sandwich, add avocado, onion, and tomato.
- Chop it up and add it to a green salad, toss it with pasta, or turn it into a soup.
- Make stock! Here's a primer: how to make stock. Simply work with the chicken stock formula, subbing some or all of the chicken bones with the turkey breast bones.
Turkey Breast Cooking and Reheating Tips:
- Cook it on a rotisserie, which cuts down the cooking time by as much as 40 percent.
- You can make it in advance. To store it, first let it cool completely, then cut the meat off the bone. It should almost peel off.
- Be careful when reheating it — don't overdo it. Turkey dries out in the blink of an eye. Rewarm sliced leftover turkey by placing it in a pan with a thin layer water or stock. Cover with a tight lid. Bring the liquid 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.
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