Turkey Breast with Salad
Juicy roasted turkey breast served with a fresh and vibrant salad.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 large turkey breast (about 2 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp paprika
- 4 cups mixed salad greens
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
Nutrition Facts
Share this Recipe
Instructions
Preheat the oven to 375°F (190°C). Pat the turkey breast dry with paper towels.
In a small bowl, mix olive oil, salt, black pepper, garlic powder, thyme, and paprika. Rub the mixture all over the turkey breast.
Place the turkey breast on a roasting pan and roast in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F (74°C).
While the turkey is roasting, prepare the salad. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and feta cheese.
In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the dressing.
Once the turkey is cooked, let it rest for 5 minutes before slicing. Serve the sliced turkey with the salad and drizzle the dressing on top.
Chef's Tips
- Resting the Turkey: Letting the turkey rest after cooking ensures the juices redistribute, making it juicier when sliced.
- Salad Variations: Add avocado, nuts, or dried fruits to the salad for extra texture and flavor.
- Marinating: For deeper flavor, marinate the turkey breast in the seasoning mix for a few hours before cooking.
- Temperature Check: Always use a meat thermometer to ensure the turkey is cooked to the safe internal temperature of 165°F (74°C).
- Dressing Tip: Adjust the sweetness or tanginess of the dressing by adding more honey or vinegar to taste.
