3000 miles 'til dinner.

Turkey is a stand-up idea anytime. Although most of us are accustomed to roasting a turkey for special holidays, we don’t often consider it the rest of the year. It is a delicious idea to consider more often, especially when it’s as easy and quick as this way of preparing a simple and succulent turkey breast.

Prep time:   5 minutes mix marinade.  24 hours to marinate.   

Roasting time: 1 hour, 15 minutes or 165 degrees on a meat thermometer

Oven temp:  325 degrees, middle rack

Servings:    2 with plenty of  leftovers for sandwiches!

♥PANTRY, FRIDGE, MARKET♥♥

2 1/5 lb. turkey breast, bone in, skin on   (a half of a breast or “split” turkey breast)

Marinade:

1/3 C. olive oil

1/2 C. balsamic vinegar

1 t. sea salt

1 t. fresh black or white pepper

1 t. thyme

1 t. sage

2 medium cloves garlic, minced

♥PREP

Rinse and pat dry the breast and place it in a gallon zip lock bag. Mix all ingredients for the marinade and pour over the breast. Seal the bag and press the marinade all around the breast.

Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.

♥ROAST

Place the breast, skin side up,in a cast iron skillet. Pour the marinade over the breast. Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees. Remove from the oven and let rest for at least 15 minutes before slicing. 

Option: set the breast aside and deglaze the pan by adding 1 C. white or red wine and reduce over medium heat.  Deglazing is a cooking technique for removing and dissolving caramelized bits of meat from a pan to make a pan sauce .

Consider serving with your favorite cranberry sauce and one of these side dishes: WILD RICE SALAD with MANGO & TOASTED PECANS,  HARVEST GRAINS SALAD with FRESH HERBS or CREAMY POLENTA

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute a turkey hindquarter (thigh/leg) or a whole turkey, but adjusting the roasting time is necessary

♥ Helpful Hints♥

*the breast can be marinated up to 48 hours before roasting

*the cast iron skillet, or any heavy bottom skillet, is only necessary for roasting if you plan to deglaze on the stove top. 

*SHOPPING: I found fresh, Kosher split turkey breasts at my local Trader Joes