My Favorite Roasted Turkey Breast

Feeding my turkey addiction: Roasted Turkey Breast

I LOVE the house-made Traditional Roasted Turkey Breast at Central Market. They actually give me funny looks at the deli counter when I ask for four pounds of this stuff.  It’s just a simple roasted turkey breast seasoned with olive oil, salt, and pepper.  I got a wild hair this week to try roasting my own turkey breast. My only prior experience with roasting turkey was Thanksgiving a few years ago… it involved a 5-gallon brining bag filled with seasoned salt water and turkey juice that ended up all over my kitchen floor.  Although I did have to thoroughly disinfect my floor, my kitchen did smell wonderfully of rosemary for several days… ;)  Needless to say, it was time to re-tackle the turkey.

My Favorite Roasted Turkey Breast
Quantity: ~20 4oz. servings
Time: Prep: 10 minutes, roasting: 30-50 minutes
Paleo Grade: A (Gluten-Free, Dairy-Free)

  • 6 Tbs. extra virgin olive oil
  • 4 tsp. coarse sea salt
  • 3 tsp. coarsely ground black pepper
  • 1 bone-in, skin-on turkey breast (5-6 lb.)
  1. Preheat oven to 400 F.
  2. In a small bowl, mix oil, salt, and pepper.
  3. Place turkey on a rimmed baking sheet (feel free to use a roasting rack if needed). Brush oil and spice liberally all over turkey.

    Turkey Prepped and Ready for the Oven

  4. Roast turkey on the rimmed baking sheet until your digital oven thermometer inserted into the center of the turkey (not touching bone) reads 140 degrees and climbing.
  5. Remove from oven and let rest for at least 15 minutes.
  6. Carve and enjoy!

Note: You can store refrigerated turkey for up to 5 days… This is a great one to make on Sunday and eat all week at work… love it!

Can you tell my lovely Dad usually does the turkey carving at Thanksgiving? ;)

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Categories: Mains

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Trackbacks/Pingbacks

  1. I’ve been a bad little blogger… | PaleoBetty - November 2, 2011

    [...] I revert to my fall-back staple recipes and pretty much end up eating the same thing every day (roasted turkey and chicken, cast-iron steaks, LOTS of salad, etc.), so my culinary exploits have suffered just a [...]

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