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.)
- Preheat oven to 400 F.
- In a small bowl, mix oil, salt, and pepper.
- Place turkey on a rimmed baking sheet (feel free to use a roasting rack if needed). Brush oil and spice liberally all over turkey.
- 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.
- Remove from oven and let rest for at least 15 minutes.
- 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!