Dave wanted turkey for dinner, and the only turkey breast they had at the store was a whole turkey breast – $15! Well, it’s ok, because I brought it home and de-boned it, and that left half to go in the freezer for another day. Then I took the carcass and put it on a roasting pan with carrots, celery, onion, and an extra leek that was past it’s prime, and popped them all in the oven to roast. I also roasted the breast half we were having for dinner. My favorite recipes are simple, and turkey breast is awesome when roasted simply with olive oil and salt & pepper. I put the breast half in my iron skillet, and roasted it for 45 minutes as well.
When the carcass was done cooking, it and the vegetables were nicely browned. I took them out and put them in the crockpot with enough water to cover, along with sage, and thyme. I’ll let that cook all night, and by morning I’ll be ready to make turkey soup for dinner tomorrow, and the extra I’ll freeze for quick lunches.
As for the dinner breast, it came out crispy on the outside, juicy on the inside. And my favorite trick is roasting in the skillet, because then I can rest the meat on a plate, and make gravy in the skillet with all the lovely brown bits left behind. So delicious! And we not only had dinner, but more than half the breast was still left for lunches or another dinner later this week. I’d say that turkey was $15 well spent!