With just two of us, sometimes roasting a whole chicken or turkey can be a bit much sometimes. Neither of us are huge dark meat fans, so we’re often having to find interesting ways to use up the last of the chicken.
A great solution is to roast a turkey breast on it’s own. You get plenty of white meat, and because you’re not trying to cook the bird until the dark meat is done, the white meat is less likely to be dry. With one 3 lb turkey breast, we had enough for dinner together and then a leftovers for a few lunches during the week.
If you’re having a small Thanksgiving dinner at home, or are looking for an easy Sunday night dinner, give this a try. Because you’re just cooking the breast, there is far less work and yet you still get a great flavourful meal.
- 1 bone-in skin-on turkey breast half (about 3 lbs)
- 2 tbsp butter, melted
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 400°F. Place turkey breast on a baking rack on a rimmed baking sheet.
- Mix together melted butter, olive oil and spices. Brush over turkey.
- Roast turkey breast for 30-60 minutes, until a thermometer inserted into the center reaches 170°F.
- Let turkey breast rest for 15 minutes. Slice.
Preheat oven to 400°F. Place turkey breast on a baking rack on a rimmed baking sheet.
Roast turkey breast for 30-60 minutes, until a thermometer inserted into the center reaches 170°F.
