THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Roast turkey breast

April 15, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 8

Once the turkey is roasted, make a sandwich filling with slices of meat and mayo, Thousand Island dressing, or basil pesto. Or chop the meat into small chunks and toss with chipotle mayonnaise ( 1/2 cup mayo mixed with 1/2 canned chipotle pepper, chopped) to make a spicy salad for a pita pocket.

1 boneless turkey breast half (2 1/2 to 3 pounds)
2 tablespoons olive oil
5 cloves garlic, unpeeled
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon chili powder (or sweet paprika)
1. Set the oven at 350 degrees. If the turkey breast is wrapped in netting, cut the string from the top (skin side) of the breast leaving all but the two ends uncovered. (If the netting is left on top, the spice coating will be lost when you cut off the string after cooking.)

2. In a shallow baking dish just large enough to hold the breast, place 1 tablespoon of the olive oil. Set the breast in the pan and tuck the garlic under it. Sprinkle the meat with salt, pepper, and chili powder or paprika. Sprinkle the remaining 1 tablespoon olive oil on top of the meat.

3. Roast the turkey for 45 minutes. Add 1/3 cup of water to the pan, and continue roasting for 30 to 40 minutes, spooning the pan juices over the meat every 15 minutes, or until a meat thermometer inserted into the center registers 170 degrees (total roasting time is 75 to 85 minutes). Let the turkey stand for at least 15 minutes before slicing.

Lisa Zwirn