Almost anything made with turkey is remarkably popular at Mangia, and that includes sandwiches and panini, salads, and soups. Plain roasted turkey begs for big flavor, and is a wonderful foil for many of the condiments and spreads we include in our recipes. So here is how we roast turkey breast that ends up flavorful and moist. Try it at home, and put it into service the same way we do—in a variety of delicious ways.
Figure about 15 minutes per pound in a preheated 350 degrees F ocean. If you don’t want to separate the bone from the meat for easy slicing or serving, ask the butcher to do it for you. If you cannot find the larger size we call for below, simply roast two 2- to 3-pound split breasts.
1 turkey breast half, on the bone, 3 to 5 pounds
2 tablespoons unsalted butter, softened
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees F. Position the rack in the upper third of the oven.
Wash and pat the turkey breast dry. Rub thoroughly with the butter, sprinkle with the salt and pepper, and place, bone side down, in a roasting pan. Roast about 10 minutes to nicely brown the skin. Lower the temperature to 350 degrees F, and roast 15 minutes per pound.
When the breast has cooled, place it on a carving board, and with a small sharp carving knife, proceed to remove the backbone by holding the breast firmly, with the backbone facing you. With the tip of the knife, start separating the bone from the meat, always keeping the sharp edge of the knife up against the bone. Work your way down to the ribs, until the bone is loose. Remove and discard. The turkey is ready for use.