Roasted Turkey Breast

Written By Judy Doherty
Roasted Turkey Breast

Roasted Turkey Breast

Yield 8
Author Judy Doherty
Prep time
5 Min
Cook time
1 H & 43 M
Total time
1 H & 48 M
Buying a turkey breast saves money, time, and cleanup. It is perfect for a smaller group.

Ingredients

  • 3-pound turkey breast boneless
  • 1 tablespoon olive oil
  • 2 tsp poultry seasoning
  • 1 tsp paprika
  • 1 cup gravy
  • 0.5 cup water

Instructions

  1. Preheat the oven to 350 degrees. Place the turkey on a roasting rack on a sheet pan or roasting pan. Rub it with olive oil and seasonings. Place a thermometer into the middle of the breast.
  2. Bake until the turkey breast reaches an internal temperature of 165F.
  3. Remove the breast from the oven.
  4. Add water to the gravy to keep it thin.
  5. Slice the breast into thin pieces and serve with hot gravy.

Notes

To make the turkey breast look more significant and dramatic, you can add stuffing to the platter. If you carve it ahead of time it is a good idea to add a little warm gravy. Enjoy!

Nutrition Facts

Calories

201.62

Fat

5.14 g

Sat. Fat

1 g

Carbs

1.91 g

Fiber

0.14 g

Net carbs

1.76 g

Sugar

0.63 g

Protein

37.22 g

Sodium

486.59 mg

Cholesterol

94.21 mg
copyright foodandhealth.com
Entree, Dinner
American, Holiday
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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