Sliced Roast Turkey Breast Recipe

Preheat and prepare

Position a rack in the center of the oven and preheat 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, skin side up.

Make herb butter

In a small bowl combine the softened butter, olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest (reserve the lemon for juice later), kosher salt, and black pepper. Mix to a smooth paste.

Season turkey

Gently loosen the skin over the breast with your fingers, where possible, and spread about half of the herb butter under the skin directly onto the meat. Rub the remaining herb butter over the skin. Tuck the wing tips under the bird to prevent burning.

Roast

Place the turkey in the oven and roast at 375°F (190°C). Roast until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C). For a 2–3 lb breast this typically takes 55–75 minutes. Start checking at 45 minutes to avoid overcooking. Tent loosely with foil if the skin browns too quickly.

Rest

Remove the turkey from the oven and transfer to a cutting board. Tent with foil and let rest 15–20 minutes. The temperature will rise to about 165°F (74°C) while resting, and juices will redistribute, making slicing easier and juicier.

Slice

Using a sharp carving knife, slice the turkey breast thinly against the grain into even slices about 1/8–1/4 inch thick. Keep warm or set aside to cool slightly for the salad.

While the turkey rests, place the roasting pan (or a small skillet) over medium heat on the stovetop. Add the white wine or chicken stock to deglaze, scraping any browned bits from the bottom of the pan with a wooden spoon.

Simmer until the liquid reduces by about half, 4–6 minutes. Whisk in 2 tablespoons of the pan drippings (or any juices collected from the resting turkey) and then swirl in the cold cubed butter one piece at a time to finish the sauce. Add lemon juice, salt, and pepper. Taste and adjust seasoning. Keep warm until serving.

In a large bowl combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. If using, add the crumbled feta or shaved Parmesan and toasted nuts.

In a small jar or bowl combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk or shake vigorously until emulsified.

Taste and adjust seasoning—add a little more vinegar if you prefer more tang or a touch more honey for sweetness.

Dress the salad lightly: pour about 2–3 tablespoons of the vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste, but avoid overdressing.

Arrange a bed of dressed mixed greens on each plate. Fan sliced roast turkey breast over the top of the salad. Spoon a little pan sauce over the turkey slices (optional) and finish with a final grind of black pepper and a small sprinkle of flaky salt if desired.

Serve immediately while the turkey is still slightly warm. Leftover turkey slices can be chilled and used later.