"Turkey breast halves, roasted in less than an hour, can be the star of delicious midweek entrees. Or view those roasted turkey breasts, sliced and packaged, then stored in the freezer, as a great addition to sandwiches, as well as casseroles, pasta or salads. Another approach to cooking turkey breast is to simmer it on top of the stove in a Mediterranean-style tomato sauce with black olives and fresh herbs."
"You can buy them boned or ask the butcher to remove the bones. It's not difficult to remove the bones if you have a small, sharp pointed knife. Place the uncooked half turkey breastbone side down on work surface. Starting from the breastbone, cut meat away from bone, cutting as close to the bone as possible. Use a sawing motion, pressing the flat side of the knife against the rib bones. As you cut, gently pull meat up and away from bones."
Turkey breast halves roast in less than an hour and serve as quick midweek entrees. Roasted turkey breasts can be sliced, packaged, and frozen for use in sandwiches, casseroles, pasta, or salads. Turkey breast can be simmered in a Mediterranean-style tomato sauce with black olives and fresh herbs and served over pasta. Thin turkey cutlets cook very quickly and pair well with a crisp Brussels sprouts salad. Turkey breast is a lean source of white meat protein. A boneless turkey breast is easier to slice; bones can be removed with a small sharp knife using a sawing motion along the rib bones.
Read at Boston Herald
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