Roasted Turkey Breast

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.

This recipe goes with Fruited Turkey Salad with Roasted Turkey Breast, Turkey Gumbo with Roasted Turkey Breast, Turkey-Avocado Sandwich with Roasted Turkey Breast

Yield: 10 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 20%
  • Fat: 3.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.4g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 61mg
  • Iron: 0.0mg
  • Sodium: 57mg
  • Calcium: 0.0mg

Ingredients

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

Preparation

  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.
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