I really don’t think I ever want to make a whole turkey ever again—not after making this. This turkey roast, which is basically a deboned turkey breast, is sold in the frozen poultry section of the grocery store. It costs a little more than you might think, sometimes as much as twice what a whole bird would be. That was what put me off from buying one for such a long time.
But my family is pretty small now, and none of us are big turkey eaters, so I figured I should give it a try. Not only is this an extremely easy way to make turkey, but it cooks faster and there’s much less guess work.
It’s not a bad idea to cook up a turkey roast at the beginning of the week, and save the leftovers to make sandwiches, soups, or salads throughout the rest of the week.
1 turkey breast roast
1 tablespoon olive oil
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1 small onion or 1 shallot, sliced
Preheat oven to 400 degrees. Rinse turkey roast with cold water and pat dry with paper towels. Rub with olive oil, and sprinkle with salt, pepper, and spices. Place onions or shallots under the turkey roast and bake for 20 minutes. Reduce the heat to 325 degrees and continue to roast for another 60-80 minutes, or until the internal temperature is 165 degrees.