Roasted Turkey Breast


Welcome to ABB Thanksgiving! Here, you’ll find Thanksgiving recipes designed to help you enjoy the holiday without sacrificing some of your favorite traditional items.

We have trouble with turkey in my house.

Don’t get me wrong, we love turkey; but do you know how hard it is to find a turkey to feed two people? I end up slaving — slaving — over a giant turkey that weighs more than my friend’s baby, only to throw out half of it three days later. And throw another quarter of it out when I find it in the freezer six months later.

So this year, I decided to give up and make a turkey breast. My meat department had a fresh three-pound breast, skin-on, that I chose over the frozen ones in the case. I’m sure you can find one as well.

I’m actually embarrassed to call this a recipe. It’s more a technique: put turkey in cast-iron skillet, sprinkle with salt and pepper, roast. Remove from pan. Make gravy. Done.

This is simple enough for a weeknight, but special enough for Thanksgiving if you’re only feeding a few. Make sure the turkey is perfectly dry before you sprinkle on the salt to get the crispiest skin possible.


Roasted Turkey Breast
  • 1 3-lb turkey breast
  • salt and pepper to taste
  1. Preheat oven to 450 degrees.
  2. Pat turkey breast dry with paper towels; place in cast-iron skillet. Sprinkle with salt and pepper to taste.
  3. Roast turkey breast for 50-75 minutes, or until internal temperature reaches 165 degrees. Let rest for 10-15 minutes before carving. Reserve drippings for gravy.

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