Turkey Breast Plate Recipe

Prepare and season

Pat the 1/2 lb turkey breast dry with paper towels. Combine olive oil, melted butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, and optional lemon juice in a small bowl. Rub the mixture evenly over the turkey breast and let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours, then bring back to room temperature before cooking).

Sear and finish

Preheat oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat. Add a light coating of oil. When shimmering, sear the turkey breast 2–3 minutes per side until lightly golden. Add 1/4 cup chicken broth (or water) to the pan to deglaze, spoon some over the turkey, then transfer the skillet to the preheated oven.

Roast to temperature

Roast in the oven until the internal temperature reads 160°F (71°C) with an instant-read thermometer inserted into the thickest part — this will take approximately 12–18 minutes for a 1/2 lb boneless breast depending on thickness. Remove from oven when 160°F is reached; tent with foil and rest for 5–10 minutes (carryover will raise temperature to 165°F).

Finish and slice

After resting, transfer turkey to a cutting board. If desired, spoon pan juices over the turkey. Slice the breast thinly against the grain into serving pieces and keep warm until plating.

Bring a pot of water to a boil with a steamer basket or use a microwave-safe bowl. Add 1 cup mixed vegetables to the steamer basket, cover, and steam for 4–6 minutes until tender-crisp. Season with salt and pepper to taste and toss with 1/2 tsp butter or olive oil if desired.

If using prepared mashed potatoes, reheat about 1/2 cup per plate on the stove over low heat with a splash of milk or cream and 1 tsp butter, stirring until hot. Season with salt and pepper to taste and keep warm for plating.

Toss 1 cup mixed greens with a light vinaigrette or dressing of choice just before serving. Add salt and pepper to taste and place in a separate bowl or on the plate next to the turkey slices.

Preheat oven to 400°F (200°C). Scrub a medium baking potato and dry. Prick with a fork several times, rub with a little oil and sprinkle salt. Bake directly on the oven rack for 45–60 minutes until tender when pierced. For faster service, microwave on high 6–8 minutes turning halfway, then finish in the oven for 10–15 minutes for crisp skin. Split open and top with 1 tbsp butter and 1 tbsp sour cream; season with salt and pepper to taste.

Place sliced turkey breast (1/2 lb portion) on the center of the plate. Arrange the two chosen sides alongside (approximately 1/2–1 cup each as indicated). If both sides are substituted with a baked potato, place the prepared baked potato on the plate with butter and sour cream. Spoon any reserved pan juices lightly over the turkey or serve on the side. Garnish with a small sprig of rosemary or thyme if desired and serve hot.