|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Altogether too often, we forget about turkey at other times of the year apart from Thanksgiving. And that's a pity. Trying this recipe for a split turkey breast may change your mind, and invite turkey into your dinnertime rotation at other times of the year.
This split turkey breast is perfect for a small meal for four people, and it takes just an hour or slightly longer to roast. Roast the turkey for a holiday meal (i.e., one that's not Thanksgiving) or a Sunday dinner, or use it for your favorite recipes or sandwiches using leftover turkey.
If you'd like to make two split breasts or a whole turkey breast instead, simply double the butter and seasonings. This turkey dish goes well with roasted potatoes, rice, or buttered noodles. Try it, too, with sauteed kale, collard greens, or Swiss chard.
1 tablespoon canola oil, or vegetable oil, for the baking dish
1 large carrot
1 rib celery
1 small red onion
1 (3-pound) split turkey breast
2 tablespoons unsalted butter, melted
1 tablespoon Creole or Cajun spice blend
Kosher salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients and preheat the oven to 350 F/180 C/Gas 4.
Lightly oil a baking dish large enough to hold the turkey breast.
Cut the carrot and celery into chunks; peel and slice the onion. Put the vegetables in the prepared baking dish.
Pat the turkey breast dry with paper towels. Place on the vegetables, skin side up.
Combine the melted butter and Cajun seasoning. Rub the mixture all over the top and sides of the turkey breast. Sprinkle lightly with kosher salt and freshly ground black pepper (omit salt if the Cajun seasoning contains salt).
Roast for 1 hour to 1 hour and 30 minutes, or until a thermometer registers 165 F in the thickest part of the breast (not touching bone). Let the turkey rest for 10 minutes before carving.
Make 1/2 recipe of the easy turkey gravy (or the whole recipe if using two split breasts) to go along with the turkey breast, if desired. If the drippings don't add enough flavor, add a little chicken base or bouillon granules. Or, use a jar of turkey gravy or make it from a packet.
Serve and enjoy!
- Carrots, celery, and onions are a fantastic flavor base for this recipe, but feel free to vary the amounts or use a different type of onion—or use shallots instead.
- Instead of Cajun or Creole seasoning, feel free to use a combination of rosemary, sage, thyme, marjoram, granulated garlic, and/or onion powder. Serve with roasted potatoes.
- Or try an Indian or Asian vibe, with varying amounts of curry powder, cumin, coriander, turmeric, or Chinese five-spice powder. Serve it with basmati rice.
How to Store and Freeze Roasted Split Turkey Breast
Leftover cooked turkey breast will keep in the refrigerator, well wrapped, for 3 to 5 days. It's delicious in a sandwich or in a soup. Reheat at 350 F wrapped in foil with a little bit of gravy until heated through, being careful not to dry it out.
You can also freeze leftover turkey if it's well wrapped and put in a zip-close freezer bag for up to 6 months. Thaw in the refrigerator. (Feel free to freeze any leftover gravy, too, and defrost that as well). Reheat with gravy if desired in a medium saucepan over medium heat until completely hot, about 15 minutes.