Roast Turkey Breast- Simple and Plentiful
One of the main principles I teach my clients is to be both productive and efficient in the kitchen while preparing your food to last for the following few days.
One protein source that is particularly easy to prep and keep eating for a few days is turkey breast.
When you purchase wild turkey breast from a reputable source, and prepare it at home, there's not question of there being any unfavorable ingredients that you might find when purchasing pre-cooked, sliced turkey breast (such as nitrates, nitrites, high levels of sodium, whey, gluten, just to name a FEW of the perpetrators!)
-Marinate a bone-in, skin on turkey breast in a mixture of lemon juice, olive oil, freshly ground pepper & fresh herbs for a few hours.
-Remove, rinse, pat dry, and using your fingers, pry the skin away from the flesh and coat with olive oil.
-Roast for roughly an hour at 400F – ninety minutes (each oven is different) until internal temp is 160F.
-Turn the oven to broil and let cook for another 5, just to give the skin a lovely color and thus, a prettier presentation.
-Serve for dinner that night with your favorite greens, the next morning for breakfast mixed into an omelet with spinach, the next day at lunch on a bed of arugula with avocado… You get the idea!
Great source of protein, and unlimited ways to serve, eat and enjoy!