Roasted split turkey breast

I like having turkey on hand for roasted turkey and gravy, turkey and cabbage stir-fry and turkey club sandwiches. I get a split breast because a full turkey is waaay too much turkey for one person!

Here's my split breast from the supermarket. It's a little expensive, but this will make 3 dinners and a lunch, so it's not that bad.

Preheat the oven to 375°F.

Season with salt, pepper, granulated garlic and rubbed sage.

Roast for 15 minutes, then add 8 oz. water to the pan. Roast for 30 minutes. Add more water if necessary and rotate the pan 180°. Roast for 15 more minutes and check the internal temperature. Remove when the internal temperature is around 157°F and let rest for a half hour.


Divide the large slices in to 5.0 oz. servings for sliced turkey dinner. I didn't make any this time, but 3.0 oz. servings are good for turkey sandwiches. And 3.2 oz. of the little pieces are good for stir-fry.


About this Entry

This page contains a single entry by Rick Kasguma published on May 3, 2012 6:47 PM.

Summer sausage English muffin sandwich was the previous entry in this blog.

What I ate: May 3, 2012 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives