Roast Turkey Breast- Lazy Dinners

Ever since we came down with the flu in late winter, I have been in a serious cooking rut. My body seems to be on strike when it comes to making dinner. I’ve been willing myself back to the kitchen with the laziest recipes I can pull off. Here’s one that is insanely delicious and easy, 3 ingredients including the turkey! It’s a Samin Nosrat recipe from the New York Times. As always, when using few ingredients, quality matters, so get a good quality turkey & buttermilk if you can.

Total time: 1 hour

Ingredients: 3

Servings: 6

Ingredients

One bone-in turkey half breast (boneless works too but bone in is better)

2 tablespoons Sea Salt

Buttermilk, 16 oz

Preparation

1) Pour the salt into the buttermilk container. Shake it. Dump the buttermilk and the salt into the bag the turkey came in. Squish it around. Let it sit in the fridge for a few hours to overnight.

2) Preheat the oven to 425. Squeeze off excess buttermilk & place the turkey in a roasting pan or on a baking sheet if you don’t have a roasting pan.

3) Roast the turkey about 40 minutes at 425°, ** until it reads 150 on a thermometer stuck in the thickest part. If you don’t have a reliable thermometer, cut into it to make sure it’s cooked through.

Let it rest 10 minutes before carving. It’s great with a salad or a side of roast veggies, which you could roast at the same time as the turkey. It’s kind of mind-blowing how good this is for how little work it takes, And it makes great leftovers too! I roasted a full breast just so we could have leftovers for turkey tacos.

**40 minutes for a half bone-in breast, 60 minutes for a full bone-in breast. for a boneless breast, but I would check for doneless after 20 minutes if I did. Try to get skin on turkey, even if you want to take it off afterwards.