Roast Turkey Breast Holiday Dinner

Nov 24

Written By Judy Doherty, MPS, PCII

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

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.
Bake until the turkey breast reaches an internal temperature of 165F.
Remove the breast from the oven.
Add water to the gravy to keep it thin.
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

Entree, Dinner

American, Holiday

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.