I used to associate oven roasted turkey with a big Thanksgiving meal with all the trimmings. Now when I think of roasted turkey, I envision three easy weeknight meals! It started a few years ago when we were vacationing in Florida and my mom made a turkey breast in July: we enjoyed the most delicious turkey sandwiches the next few days while out boating. This got me thinking about all the great meals I could make with this simple turkey breast and there are endless possibilities! Here is what we did most recently:
Night 1: Roasted turkey breast with baked sweet potatoes and zucchini
Night 2: Turkey, Avocado BLT sandwiches
Night 3: Turkey and Noodles with a mixed greens salad
So easy! I even ate some of the turkey with avocado for lunch two days and still had enough for three meals. A tip that my mom gave me is to store the carved turkey in a covered dish with the broth. This keeps the turkey moist and keeps the broth to make the turkey and noodles on the third night. I usually save the turkey and noodles for the last night, since I’m usually left with smaller pieces of meat by that point.
Turkey and Noodles: I make this a little healthier than my mom, as she uses 1 stick of butter in the turkey, then adds another 1/2 stick to the broth. I just can’t do it, but our version still tastes like yummy comfort food. Store the carved turkey breast in the broth along with the onion slices and garlic cloves. The garlic cloves with be soft and you can smash it with a fork to add a nice flavor to your noodles. Once refrigerated, the broth will turn to a jello-like consistency. When pulling slices of the turkey out to reheat, just take a fork and scrape it off back into the container. Pour all the remaining broth, onions and smashed garlic cloves into a sauce pan (I use our 3 qt All Clad Sauce Pan). There probably isn’t a lot of liquid, so I add either water, chicken broth or stock. Just enough to cover the noodles (I added around 8.5 oz of chicken stock last time). Bring to a boil, then add your choice of noodles. Once noodles are al dente, add chopped turkey and simmer until warm. Do not drain the noodles!
Back to how to bake the turkey, make a cross shape with the foil so you have long enough sides to wrap the entire turkey tightly. Place both pieces of foil in a 9×13 glass Pyrex pan. Rinse and pat dry the turkey breast and place in the middle of the foil. Place the butter and half of the onion and garlic in the cavity. Place the remaining garlic and onions around the turkey then pour the beer over the top. Cover generously with salt and pepper. Close the foil tightly to keep all the moisture in the foil.
Note: If buying a frozen turkey breast, make sure to defrost the turkey in the refrigerator for two days.
- 1 turkey breast (we buy 7-8lbs )
- 1/2 stick of butter
- 1 beer of choice
- 1/2 yellow onion, thinly sliced
- 5 cloves of garlic
- salt and pepper
- 1. Preheat oven to 325.
- 2. If using a previously frozen turkey, make sure it is completely defrosted.
- 3. Rinse turkey and pat dry. Discard any gravy packets (or anything else) that is in the cavity.
- 4. Line a glass pyrex dish with two long pieces of heavy duty foil making a cross with the two pieces (this is so you can be sure to cover the entire turkey in foil).
- 5. Place turkey on foil, cavity side up. Place 1/2 stick butter in the cavity along with a handful of onions and a few garlic cloves.
- 6. Pour beer over turkey, then place the remaining onion and garlic around the turkey.
- 7. Salt and pepper generously.
- 8. Close up the foil so it is tightly covered.
- 9. Bake for 20 minutes per pound of the turkey breast.
- I do not baste the turkey, creating the tight seal of the foil helps to keep the steam in and keep the turkey moist.