Kateryna Odyntsova

If your Thanksgiving guest list is too short for a whole bird, a boneless turkey breast is a no-brainer. But don’t save it for holidays. In about an hour you can roast one any time. It goes well with sweet potatoes (Bourbon Pecan…, Mexican-Spiced…, Mashed…with Marsala and Rosemary, or Grilled…with Rosemary). If you want something green, try Roasted Garlic Green Beans or Roasted Brussels Sprouts with Balsamic Drizzle. On Thanksgiving, serve it with Chunky Port and Dried Cranberry Sauce. When the occasion isn't super-special, add a little chicken broth or water to the pan drippings along with some chutney or spoon fruit. Scrape, stir, and voilà instant sauce! Wrapped in foil inside a zip-lock bag, leftovers will stay moist and flavorful for days—much better for sandwiches than that dry stuff you get at the deli counter. Cheaper too! Tips: Remove any plastic packaging, but leave the netting. Also, if you see a little pop-up button, either pull it out or ignore. It's not reliable. Roasting time increases with size, so add 20 to 30 minutes per additional pound. For breasts of equal weight, time also varies with shape. A short fat breast takes longer to roast than a long skinny one. And finally, this recipe yields 8 (3-ounce) servings. If you have heftier portions in mind, roast a bigger breast or more than one.

Per serving: 130 calories, 1.5 g total fat, 1 g saturated fat, 60 mg cholesterol, trace total carbohydrate, 0 g dietary fiber, 24 g protein, 100 mg sodium.

Estimated Cook Time: > 60 minutes.
Difficulty: Easy.
Servings: 8