Along with my new Clean Eating magazine, my 25 year old going on 45 year old ass, got the new Martha Stewart Living magazine. Yes. My mother got the subscription for me and I absolutely adore it! So many crafts – so many delicious recipes – so much inspiration! It’s my once a month, sit at the pool, guilty pleasure to sift through coral infused living rooms and 101 ways to use a flower pot… Yes. I am this lame. And proud of it ;)
More to the point, I found this delectibly simple recipe for Bone in Turkey Breast – and along with it a corresponding recipe for a Corn and Turkey Salad… Simply typing it makes me hunger for it! Cooking the turkey takes, maybe an hour total with cooking, resting and cutting… But the salad assembly in a synch! And who doesn’t love a simple, summer meal? Well I’ll tell you one thing, Martha Stewart and I are on the same page with this one!
Bone-in Turkey Breast
Ingredients
× 2.5 lb turkey breast, bone-in, skin on
× 1 tbs oil
× 1 tsp sea salt
× ½ tbs pepper
Instruments
× Baking sheet
× Parchment paper
× Aluminum foil
Instructions
1. Heat oven to 400 degrees
2. Combine oil, salt and pepper
3. Slather cleaned turkey breast with oil mixture
4. Place parchment paper on baking sheet, and turkey breast atop the paper
5. Cook in 400 degree oven for 30-45 minutes, until you get a reading of 140 on an instant read thermometer at the center of the breast
6. Remove from oven, loosely cover in foil for 15 minutes, until temperature rises to 155 (it will, trust me it will)
7. Carve and set aside.
Corn and Turkey Salad
Ingredients
× 1.5 cups corn
× ½ red onion, finely chopped
× 1 jalapeño, finely chopped, seeds optional
× 1 tomato, chopped
× 2 limes, juiced
× Turkey (from recipe above)
× Lettuce
× 2 tbs cilantro
Instruments
× Large mixing bowl
Instructions
1. Combine ingredients in large bowl, toss gently and enjoy J
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