Don't wait for Thanksgiving. With a roast turkey breast in the fridge, Lucinda Scala Quinn says, tasty warm-weather meals are always minutes away.

Fresh produce may sing the loudest at this time of year, but you can't beat a chorus of gobblers for solid background music. A home-cooked, bone-in turkey breast can be your go-to solution for fast summer meals. It's low in fat and high in protein. It cooks in half an hour, and it tastes great hot or cold. It's even a bargain.

To make it, season with salt, pepper, and olive oil, and then roast it at 400 degrees. The high heat allows the turkey to keep cooking after it's removed from the oven, so take it out when an instant-read thermometer registers 140 degrees (and climbing). After the turkey rests for 15 minutes, its interior will reach 160 degrees and the meat will be delicious and succulent. Serve this roast warm from the oven with seasonal side salads, or enjoy it sliced in a sandwich, shredded in a soup, or tossed in a salad with a dressing made from the pan drippings -- nothing goes to waste when it comes to this versatile bird.


A bone-in turkey breast half yields nearly two pounds of meat, for about the price of a pound sliced at the deli counter.


The key to moist meat is a simple kitchen tool: an instant-read thermometer to prevent overcooking.

Pair the turkey with in-season produce for a satisfying salad. Tomatoes and corn give this version a Southwestern spin.


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