This simple roast turkey breast is perfect for dinner, lunch meat, or salads. It’s easy to put together and practically cooks itself. You can roast the turkey on the weekend and have it for quick meals during the week. Just make as much as you need for a few days.
I often roast a chicken on the weekend to last for a few meals. Roasted turkey is a nice change. I kept this recipe simple − roasting the turkey with just duck fat, salt and pepper − so I could use it with different sauces. We had it in Greek lettuce wraps with baba ganoush, tomatoes and cucumbers yesterday. And today, I made a salad with turkey, peaches and smoky balsamic dressing over greens from our CSA.
The secret to this recipe is roasting the turkey breast with the skin and bones. This helps keep the meat moist. You can add your favorite herbs if you like. Or season each piece with a different spice mix. However you make it, this simple roast turkey breast is a great make-ahead meal.
- 2 bone-in turkey breast halves, 2-3 pounds each
- 2 tablespoons duck fat, melted
- freshly cracked pepper, to taste
- coarse ground sea salt, to taste
- Preheat oven to 425 degrees.
- Place turkey breast on rimmed baking sheet, skin side up, and rub all over with duck fat.
- Place in oven and reduce heat to 375 degrees. Roast until internal temperature reaches 165 degrees, about 1 to 1-1/2 hours.
- Cover with foil and rest for 15 minutes before slicing.