White Turkey Breast Recipe

Trim and pat dry

Remove the half-pound turkey breast from packaging. Trim any excess fat or connective tissue. Pat the meat thoroughly dry with paper towels — dry surface ensures proper browning.

Even thickness

If the breast is uneven in thickness, place it between two sheets of plastic wrap and gently pound with a meat mallet or the flat side of a heavy pan until it is an even thickness (about 1 to 1.25 inches). This promotes even cooking.

In a small bowl, combine 0.5 tsp kosher salt, 0.25 tsp black pepper, 0.25 tsp garlic powder, and 0.25 tsp paprika. Rub the turkey breast all over with 1 tablespoon olive oil, then evenly sprinkle and rub the dry seasoning mix onto all sides of the breast. Drizzle 0.5 tablespoon lemon juice over the meat and rub it in. Let the seasoned turkey rest at room temperature for 10–15 minutes (or refrigerate covered for up to 2 hours for a light marinade).

Pan-sear and finish

Heat a large skillet over medium-high heat until hot. Add the seasoned turkey breast and sear without moving for 2–3 minutes until a golden crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium-low, cover the skillet or reduce heat and cook gently for an additional 6–8 minutes, flipping once halfway, until the internal temperature reaches 160°F (71°C) with an instant-read thermometer inserted into the thickest part. Total cook time will vary with thickness; do not overcook.

Rest and finish

Remove the turkey breast to a cutting board and tent loosely with foil. Add 1 teaspoon butter and 1 teaspoon minced parsley to the hot skillet, swirl briefly to melt and pick up browned bits, then spoon this mixture over the turkey. Let the turkey rest for 5–7 minutes; carryover cooking will raise the internal temperature to about 165°F (74°C).

Slice the rested turkey breast thinly against the grain. Taste and adjust seasoning, adding a light sprinkle of salt or a squeeze of lemon if desired. Serve warm.