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
How to Make It
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.
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.