Roasted Turkey Breast. Wow. Minimal effort and you have turkey for several days! Sandwiches, salads or by itself, and it couldn’t be easier! During warm months, like now, you can easily make this in the morning, let it cool and refrigerate – keeping the house cooler when things heat up.
I use the convection setting on my oven, but if you don’t have convection, no worries, I have included both temps and times for roasting. My oven may be different than yours, so just be sure that the internal temp is 170℉!
There really is no recipe. I just buy a 2-4 pound boneless turkey breast (with skin on), lightly rub olive oil, a little salt and pepper.
Place the turkey breast on a roasting pan or cookie sheet (there will be fat from the skin, so be sure to use a pan with sides) If you have an oven safe rack (like a cooling rack) then that will help keep the turkey from sitting in any fat… I didn’t have an oven safe rack, and it came out just fine!
Conventional (regular) oven: 400℉ for 35-40 minutes OR until internal temp is 170°F
Convection (my preference) oven: 375℉ for 30 minutes OR until internal temp is 170°F
That’s it! Let it cool and then place it in a sealed (glass preferred) container.
Catch you back here tomorrow!