Roasted Turkey & Avocado Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Pat the turkey breast dry with paper towels and place it on a rimmed baking sheet or in a shallow roasting pan.

Season the turkey

In a small bowl combine 2 tbs olive oil, minced garlic, thyme, rosemary, lemon zest, 1.5 tsp kosher salt and 1 tsp black pepper. Rub this mixture evenly over the turkey breast, coating all sides. If skin-on, rub under the skin where possible for more flavor.

Roast

Place the lemon halves next to the turkey in the pan (cut sides down). Roast in the preheated oven until an instant-read thermometer inserted into the thickest part reads 160°F (71°C), about 35–50 minutes depending on thickness. Start checking at 30 minutes for smaller breasts.

Rest and slice

Remove the turkey from the oven and tent loosely with foil. Let rest 10–15 minutes (it will carry over to 165°F). Slice the turkey into 1/4–1/2 inch slices against the grain for tender pieces.

Prep avocados

While the turkey roasts or rests, halve the avocados, remove the pits and scoop the flesh into a bowl. If you prefer filled avocado halves, keep the halves intact and scoop slightly to enlarge the cavity.

Make avocado topping

To the avocado flesh, add quartered cherry tomatoes, diced red onion, chopped cilantro, 2 tbs lime juice, 1 tsp extra-virgin olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Gently toss to combine, preserving some chunky texture. Taste and adjust seasoning with more lime or salt if needed.

Assemble

Either fill the avocado halves with the tomato-avocado mixture or create a bed of mashed avocado on plates and place sliced turkey on top. Spoon any remaining topping over the turkey and avocado. If using sliced avocado instead of mashed, arrange slices and top with the tomato mixture.

Serve the roasted turkey and avocado alongside mixed salad greens dressed lightly or on toasted bread/tortillas for a sandwich-style option. Drizzle hot sauce or balsamic over finished plates if desired.