• 1 2-3lb Boneless, Skin-On Turkey Breast Filet
• 2-3 tablespoons shmaltz or olive oil
• salt & pepper
• 2-3 sprigs fresh thyme, chopped
• 1 teaspoon paprika (optional)
• 1 lemon
• 1/3 cup white wine

 

Prepare the meat

Preheat oven to 325F. Bring turkey to room temperature (about 30 minutes) before you plan to roast it.

Salt and pepper the breast on both sides. Place in a baking dish with sides at least 2-3″ high. Rub skin with shmaltz or oil. Cut lemon in half, squeeze juice over top, and tuck the lemon halves next to the bird. Sprinkle with chopped thyme and paprika, if using (this will help your skin brown more). Add wine to roasting pan.

Roast

Roast, skin-side up, for 10 min/lb, or until internal temperature reaches 155F.

To serve

Remove from oven, tent loosely with foil for 10-15 minutes (temperature will continue to rise another 5-10 degrees).

Go ahead and slice immediately to serve. If you want to make sandwiches, the meat will be easier to slice when it’s cold; cool as a whole breast, and then slice.