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Roasted Turkey Breast

Yield 10 servings.
Go one step beyond leftovers with this roasted turkey breast. You can slice the meat into 6-ounce portions, and use it as the start of four more meals for two, including turkey sandwiches, fruit and turkey salad, and savory gumbo.


  • 1 (4 1/2-pound) turkey breast
  • Vegetable cooking spray
  • 1/2 teaspoon vegetable oil

Nutrition Information

  • calories 142
  • caloriesfromfat 20 %
  • fat 3.1 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26.4 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 61 mg
  • iron 0.0 mg
  • sodium 57 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from turkey. Rinse turkey under cold water, and pat dry. Place turkey, skin side up, on a rack in a roasting pan coated with cooking spray. Brush lightly with oil. Insert meat thermometer into meaty part of breast, making sure it does not touch bone. Bake at 325° for 2 to 2 1/4 hours or until meat thermometer registers 170°. Let turkey stand 15 minutes.

  2. Remove and discard skin from turkey. Remove meat from bones, reserving carcass for other recipes, if desired. Slice turkey into 5 (6-ounce) portions, and place in 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 3 months.

Cooking Light Light Cooking for Two