Herb-Roasted Turkey Breast (adapted from Giada De Laurentiis)
1/2 turkey breast, about 3 pounds
2 teaspoons thyme leaves, chopped fine
2 teaspoons rosemary leaves, chopped fine
1/4 teaspoon red pepper flakes
2 garlic cloves, chopped fine
3 tablespoons butter, warmed gently so it is liquid
1 teaspoon kosher salt
Remove the turkey from the refrigerator 30 minutes before cooking. Preheat the oven to 400°F.
In a small bowl, mix together the thyme, rosemary, red pepper flakes, garlic, and butter. Season the turkey evenly with the salt and rub the herb mixture all over. Heat a medium skillet over medium-high heat. Sear the turkey breast, skin side down until the skin gets crispy and golden brown, about 4 minutes. Flip the turkey and sear for another 4 minutes.
Transfer the breast to a rimmed baking sheet along with the butter mixture from the pan. Place the tray in the oven and roast, flipping the breast every 15 minutes and basting with the juices. An instant-read thermometer should read 155°F when done. Remove the turkey from the tray and allow the meat to rest for 10 minutes before slicing.
Turkey Apple Slaw (from Sarah Manaresi’s Kitchen)
Based on one serving (so multiply it by how many people you are serving)
1 pink lady apple (or favorite apple of choice)
1 cup of mixed vegetable slaw (or to make your own, a mixture of radishes, kale, broccoli, cauliflower, and red cabbage)
1 tsp. of light mayo (or more to taste)
4 oz. of cooked turkey breast
1/2 cup of brown rice (optional)
2 tablespoons of sesame seeds (optional)
Combine the apples, vegetable slaw, and mayo together. Add in turkey, rice, and sesame seeds. Serve.