10 FOUR SEASONS BREEZE | DECEMBER 2015
• 3+ lbs. bone-in, skin-on
turkey breast
• 1 Tablespoon extra-virgin
olive oil
• 1 Tablespoon sea salt
• 1/2 teaspoon black pepper
DIRECTIONS
Chef's Corner
By Randy Balt
INGREDIENTS
How to Cook a
Turkey Breast
I'm a fan of holiday turkey dinners, particularly
the breast meat. Luckily individual turkey breasts are
readily available, and cooking one is simple. Just place
it in a hot oven, reduce the temperature, and it's done in
about an hour. Serves 4 or more.
1. Preheat the oven to 450°F, with the oven rack placed in the lower third.
2. Wash the breast and pat dry with a paper towel. Rub oil over the turkey breast. If desired, loosen
the skin and rub some oil into the meat under the skin as well.
3. Sprinkle with salt and pepper, and rub the seasonings in. Pull the skin back over to cover the
meat as much as possible and place, breast side up, in a shallow roasting pan.
4. Place in the oven and immediately reduce heat to 350°. Roast for about one hour, or until the
internal temperature reaches 165°, depending on size.
5. Remove the turkey, and rest 10-15 minutes, loosely covered in foil.
6. Carve the turkey beginning at the breast bone, keeping your knife as close to the ribs as possible,
until the whole breast is carved off. Once off, slice the breast crosswise into servings.
