Easy Roast Turkey Breast - Video Recipe

Roast a whole turkey for Thanksgiving? No thanks!! I'll go the easy route and just roast a turkey breast - it's quick and easy to do my way. Take the pressure off and keep it simply delicious.

And as a bonus, I add Stuffing under the flap of the breast wishbone skin and I add an extra mound of Stuffing that the turkey breast rests on. So you get it all with my Easy Roast Turkey Breast recipe.

The advantage of only cooking a Turkey Breast is you don't have to worry about dark meat when cooking a whole turkey. Usually, dark meat takes longer to cook than white meat, so often the white meat will dry out even when covered with aluminum foil to help keep it moist.

I don't know about you but I like a succulent slice of turkey breast, not a dry bite of bird. 

Of course, you have to be a "white meat" person for this recipe, I like both white and dark...can't we all get along?

Turkey breast comes in many sizes/ weights starting at about 5 pounds, so you will serve 3 or 4 guests easily and there's little waste, without a lot of carcass bones and skin to throw out.

You could just buy a whole Turkey on sale and break it down. Practice on a whole chicken first. It's economical and you can make separate meals with dark meat and wings later. Defrost a frozen turkey in the refrigerator so it stays cold. It may take 3 to 4 days until the whole turkey is soft enough to slice apart.

The trick to breaking down a chicken or turkey is to slice into where the poultry leg and wing connect to the main body until you see bone. Next, grab the leg or wing and pull away from the body until you hear a crack - that is the joint separating. Finally, just slice around the round joint and continue slicing until the part is free. You can try to cut through bone, but you need a saw or cleaver for hacking. For a whole breast, I slice easily through the rib cage and break apart the joints just underneath the breastbone.

Refreeze the dark meat legs, thighs, and wings. The backbone is great for a veggie-loaded Turkey Soup. Of course, you can roast a breast and a leg or thigh together if you are feeding a few.

Usually, figure about 15 minutes of roasting per pound of the breast at 350 degrees. My (about) 5-pound Turkey Breast cooked in an hour and a half - that's half the time of roasting a whole turkey!

 The skin gets crackly and the meat stays moist. Always allow a few minutes of resting time once the Roasted Breast is out of the oven while setting the table and finishing side dishes.

I can't resist Bread Stuffing with Roast Turkey Breast and I'm not particular. I use a typical boxed stuffing from my local 99c only Store and add a few sauteed veggies for good measure. I like cornbread or plain white bread stuffing. 

A chopped stalk of celery and some chopped onion, mushrooms, and garlic all sauteed together, are what I add, then follow the box directions. If I have a small package of breakfast sausage I'll saute that too and mix it all together. My Easy Stuffing Recipe is a click away here. 

Almost everything in the grocery store is on sale this time of year so keep a lookout and click here to see some of my yummy side dishes -- Bacon Wrapped Brussels Spouts or a Green Bean Casserole with French Fried Onions, anyone?

You don't need the whole bird to make a satisfying Thanksgiving meal, my Easy Roast Turkey Breast will do the job!

Easy Roast Turkey Breast - Video

Play it here. The video runs 1 minute, 38 seconds.

Ingredients (serves 3-4)

4-6 pound turkey breast - It comes in various sizes so cooking time will vary. But in general, it's about 15 minutes per pound at 350 degrees -- the internal temperature of the thickest part of the breast should be 150-155 degrees. My turkey breast took an hour and a half at 350 degrees. 

Salt and pepper to taste - just sprinkle on as much or as little as you like, about a teaspoon total.

Optional - a box of favorite Stuffing. Follow the box directions or see my recipe by clicking here.

Directions

Nothing to this recipe really, just preheat the oven to 350 degrees and sprinkle on some salt and pepper. Okay to put some fresh or dried herbs under the breast skin if you like. Rosemary is a pungent herb, or sage and rosemary, too. 

Place the turkey breast skin side up and let it roast until done, about an hour and a half or until the juices run clear when sliced, or the internal temperature is 150-155 degrees in the thickest part of the breast.

If you are a stuffing fanatic then add some to the turkey breast before roasting. I like to stuff the wishbone area which usually has a large flap of skin to enclose the stuffing. 

Turn the breast cavity facing up and lay in the stuffing against the wishbone. Raise up the skin and fasten with a couple of toothpicks. Finally, make a mound of stuffing on your roasting pan and place the breast right on top of it, covering it with the breast cavity.

The turkey juices will flavor the stuffing perfectly. And you get a little crunchy layer of stuffing that cooks against the pan.

If you are looking for a few side dishes to go along with the plump roasted breast then click here to see what I recommend.

Whether you roast the breast with stuffing or without, try my Easy Roasted Turkey Breast for Thanksgiving, or anytime.

National Candy Day

Halloween was only 4 days ago and I can't eat any more candy...NOT! I have a sweet tooth that will not be satisfied, I'll admit it. So join me in celebrating National Candy Day.

As kids we did not have the selection of chocolate bars they do now. There used to be a Hershey Bar and foil-wrapped Kisses and that was about it. Chocolate with peanuts are always a welcome crunchy bite.

Sugar Free candy is everywhere and I can't taste the difference from old-school sugar candy.

A sweet-on-sweet I do like are old school Milk Chocolate Cordial Cherries, that is, Chocolate Covered Cherries. I get mine from the Dollar Tree. Click on the video below to see my yummy review.

You can always find holiday-themed Chocolates, thank god, and amen. 

They are often a hand, a religious symbol, or a hollow-shaped animal like a bunny for Easter, and a jolly Santa Claus for Christmas.

As soon as Halloween is over, in comes Candy Canes, chocolate-covered Santas, and Reindeer.

On Valentine's Day, you will see Chocolate Roses with plastic leaves and stems in a long thin box, sappy but kinda fun. My funnily romantic Valentine's Day slide show below includes a Chocolate Rose, check out "The 99 Cent Lover."

I am lucky to live right down the street from a See's Candies Factory on La Cienega Boulevard in Los Angeles. 

A famous "I Love Lucy" scene was shot there. In a hilarious segment, on her 1960's TV show, she and her best friend, Ethel, work the assembly line wrapping Chocolates until it all goes haywire. Check it out.

It can drive you crazy if you are stopped in traffic in front of the See's Candies building. The thick sweet smell of Chocolate is in the air, sometimes I have to leave the windows rolled up when I drive by, it's too much! There's always a long line snaking out the door during Mother's Day and Valentine's Day. 

When L.A. opened the Expo Line metro train stop, half a block from See's Candies, I made a video about all the good eats along the train route and had to include getting free samples from See's. Do check out the fun video.

The most outrageous candy I've ever licked is a Scorpion Lollipop. Yeah, that's right, a real scorpion encased in hard candy..Whoa! 

It was during a trip with my now wife, Linda, from Colorado back to Los Angeles. We had a bathroom break at Papa Joes Stop & Go in Cresent City, Utah. At the cash register, they had a row of Insect Lollipops and I picked the Scorpion, of course.

Check out my slideshow below, for our strange trip after taking a few licks. 

When California became the first state to legalize marijuana use, it was only a matter of time before Cannabis Candy Edibles were introduced. You can call this Candy for Adults, or in my case, Candy for Seniors.

The manufacturers definitely have a sense of humor, just look at the classic candy names they goof on like Starburst Candy. I'm sure this type of Candy is not what National Candy Day has in mind.

I feel conflicted about having Candy Marijuana Edibles on the market, similar to Nicotine Vape Pen Cartridges that are fruit-flavored. It may be confusing to teens and young adults as to the potency and ease of abuse.  

But I do like my Cannabis Edibles from time to time, as I came of age in the late 1960s and have done my share of mind-expanding. I am glad they are legal though, I think being jailed for the personal use of drugs is the real crime.

I grew up with Candy Cigarettes. I'm surprised they are still legal. These Candy Cigarettes were in Gonzales, Louisiana on a gas station checkout counter right by the Lotto tickets. 

I seem to remember they had red tips like they were burning. We would puff on the sugar sticks like our parents smoking cigarettes. I should have asked the cashier if you have to be 18 or 21 years old to buy these?

The cheapest Licorice is from my local Dollar Tree. They have some sweet flavors that I can handle like  Green Apple and Blueberry/Pomegranate

While Chocolate is my favorite type of Candy, I rediscovered regular sweets in Amsterdam, Netherlands this summer while on my Honeymoon. 

I indulged in some unusual types of Candy from Kruidvat, a retail, pharmacy, and drugstore chain.

I became addicted to Licorice (or Liquorice), especially when intertwined with molasses and having a cream center. This Licorice is called Trollendrop.

I was never a Licorice fan as a kid, but now I like the addictive savory taste which reminds me of anise or fennel, with added sweetness. And Amsterdam locals are definitely hooked. Just go to the candy aisle of any grocer and you will see a dozen brands and flavors. 

There are typical fruit flavor candies like Banana. I liked Cola flavored, It's The Real Thing.

On National Candy Day, if you can handle it, revisit your childhood and grab a bar of Chocolate, some Candy Corn, or just lookie-loo at my sweet imagery, that way you stay tooth cavity-free!

World Vegetarian Day

  I have too many World Vegetarian Day recipes to list right here, so it's best to enter the words "vegan" or "vegetarian" in the "Search" window on the right side of the top area of my food blog to see them all. If you have a favorite vegetable or fruit you can enter that name in the same window, too.

Any way you cut it, there is a lot to choose from and I think you will like my delicious inexpensive recipes listed below. Read on and click on any highlighted name to be directed to the original recipe on this food website.

Some of my vegetarian recipes include butter, milk, cheese, and yogurt. All those ingredients are cheaply substituted with vegetable oils, almond milk (also oat, soy, hemp, etc.,) or soy and oat yogurts. New substitutions for meat and dairy are arriving in grocery stores every year,

Click on any photo to see larger.

I'll start with a recipe that requires some mashing and a toaster, Avocado Toast. A soft, ripe avocado served simply with toast is easy and quick to do. I get my bread from the discount bin at my local big-chain grocer and avocado from my local Latin market. Avocado Toast has moved beyond trendy to just plain normal.

Everyone likes Mashed Potatoes and I do too. Nothing to this recipe really, and it will taste just as good with a milk substitute. I like a lot of fresh ground black pepper in mine.

I like veggies prepared simply like fresh Boiled Corn or Sauteed Yellow Squash with onion and garlic.

Sauteed Green Beans with Almonds are a colorful dish with crunch.

Grilling or roasting veggies are a favorite of mine. Roasted Brussels Sprouts become tender and almost nutty in flavor. I add a drizzle of olive oil and season with salt and pepper before roasting.

You can almost grill any veggie including Bell Pepper, Zucchini, Beets, and Sweet Potatoes and I've done them all, just click on a veggie name above to see how I do it.

Beans are part of my next recipe list. I eat them every week. I slow-cook them but you can speed things up if you have a pressure cooker. I do like having the long-simmering smell of legumes as they tenderize.

In Louisiana, Cajuns like their Red Beans with white rice. I have a dear friend who has a great veggie version. I got her to show me how she does it and I'll share her recipe with you. Check out our fun time together in the kitchen making Ms. Patti's Red Beans and Rice recipe.

White Beans are also on the menu in Cajun Restaurants and local fast-food joints. I make mine with a lot of veggies including carrots, onion, celery, garlic, and herbs. Check out my Vegetarian White Beans recipe video.

I was raised on Tex-Mex-style Pinto Beans. We had them with Mexican Rice and flour tortillas for breakfast, lunch, and dinner. usually with meat, seafood, or eggs. But lately, I've been having beans with brown or white rice and a big shake of hot sauce. Check out my Homemade Mexican Pinto Beans video to see how I make them.

My next favorite bean recipe is Cuban-style Black Beans. I've been making this recipe the most, lately. It is a favorite of my wife, Linda. The main flavoring is a sweet and sour addition of a little sugar and vinegar. This yin and yang pull of flavors really makes this recipe especially delicious. I also add bell pepper, onion, and garlic. Again it is an easy recipe that I think will make it to the top of your favorites list?

Fried Plantains and Yucca are a delicious duo to serve with my Black Beans recipe. 

Canned Beans now come organic and vegan. Drain them and make a no-fuss Warm 3 Bean Salad adding some fresh herbs, chopped onion, tomato, and a little oil and vinegar. Mash Pinto Beans with some of the broth and you have quickie Refried Beans.

By the way, I'm a big fan of Soy Chorizo as a pungent and spicy ground meat substitution that costs about $2 per package. Saute and add it to Refried Beans and Mexican Rice for a Burrito.

I have a slew of Salsas to try including Ancho Chili,  Mango, Tomatillo, and Red Chili. Click on any recipe name to see the original blog post text and photo illustrations. 

I've been making fruit-based Salsas recently including Peach, Mango, Pineapple, and Kiwi Salsas. They are sweet, cool, and spicy. I brought my Mango Salsa to a few parties and it is always a hit and goes very fast so make plenty!

Soups and veggies blend well together. French Onion Soup uses caramelized onions as the main ingredient. It is served with melted cheese on top that you can leave out, it's rich enough. Earthy and pungent Mushrooms make some of the best soups. You can use cream, but any fave milk substitute works fine.

A Mexican soup loaded with veggies is called Calabasitas. It is made with corn, squash or zucchini, tomato, and chiles. It is finished with cheese that you can leave out to keep it vegan. 

How I love the tomato. I try to grow them unfortunately with limited success. Whether store-bought or homegrown, tomatoes are the central ingredient in the next list of recipes.

Gazpacho is an Italian soup made with blended fresh veggies and herbs -- no cooking needed, just a blender to puree. It's comprised mainly of fresh tomato, cucumber, bell pepper, garlic, and herbs. It's so refreshing and quick to do.

Bruschetta is a crunchy appetizer served on toast. It's an Italian version of Mexican salsa and tortilla chips. Made with fresh chopped tomato, basil, garlic, balsamic vinegar, and olive oil, it's simply delicious.

You can buy veggie Marinara Sauce in a can or jar cheaply and I have cooked with my share. But I prefer to start with canned tomato sauce and add my own garlic, onion, and fresh herbs. It doesn't take that much longer to do, just a bit of chopping and sauteing. Homemade Marinara Sauce seems lighter to me and less salty. 

Pasta and veggies are a great combination. Dried pasta is still a great cheap$kae buy.

You can start with a simple warm Rustic Tomato Sauce over your favorite pasta, or chill out with Peas, Artichoke Hearts, Broccoli, and Wheat Pasta. 

How about Brussels Sprouts or Kale with Pasta? I use butter but you can substitute it with olive oil or any favorite veggie oil. For a bit of crunch heat up your favorite nut like Cashews, mix with a little garlic, and heat in olive oil and you have a rich Cashew and Garlic Pasta.

Steam any favorite veggies and mix them with macaroni or any tube and short-cut pasta for a versatile Veggie Pasta Salad, and it keeps in the refrigerator to serve cold, too. 

My Cajun nephew Zak has some serious cooking chops and came up with a wild Cajun Tuscan Premivera Pasta. Again butter is used that can be substituted with olive oil, but you cannot replace the Cajun Seasonings, or you have to call it something else!

I worked in the Biz so you know I have a Cinema-inspired dish called  John Cassavetes Red Pepper, Olive Oil, Garlic, and Pasta. Cassavetes the director has influenced my more, shall we say, rough and tumble videos that are loose and simply presented - no fancy stuff, just like my recipe mentioned above.

Fruit + salad is a refreshing combination. Try out my Pear and Spinach Salad with Creamy Herb Dressing. I use milk and yogurt, but you know they are easily swapped out, right? I actually like Almond Milk and yogurt made with oats.

My Watermelon, Mango & Spinach Salad needs no substitutions as the vinegarette is simply veggie oil and lemon or lime juice. It is a perfect summer salad.

Warm Corn, Tomato & Cilantro Salad is made with frozen corn. You could use drained canned corn too. It is a salad served at room temperature. Kick it up a notch and use fresh corn.

My Veggie Wrap with Homemade Hummus is a salad in a wheat tortilla or stuffed into pita bread.

Potato Salad is a summer staple and my recipe is one you will like no matter what part of the country you live in. I have Mom's Cajun Potato Salad version for your viewing pleasure below.

I make an Easy Coleslaw throughout the summer as it's so easy to buy a package of precut cabbage with carrots, but whole cabbage and carrots are the cheapest way to go.

Mix in a bit of veggie mayo and it's ready to serve. I have a tasty, sweet, Pineapple Coleslaw, too!

I even dined in a Local Nursery one time...only in the service of showing their tasty selection of fresh fruit trees and tomato plants.

Vegan Sushi? Sure why not. The trick is to prepare the veggies in a simmering broth of soy sauce, and wine (mirin, or saki). My Carrot and Portabella Mushroom Sushi are perfect examples. I also have a Sushi Rice recipe, here.

I often start my day with Yogurt and Fruit. Buy local and seasonal fruit when it is most flavorful and cheapest in price.

It couldn't be quicker and easier than slicing a banana or mixing in some Blueberries or Strawberries. 

I'm a big fan of Chinese Stir Fry, everything from Veggies to Fried Rice. The basic ingredients use soy sauce, oyster sauce, fish sauce, ginger, and garlic. I like to stir fry Bok Choy which tastes like cabbage only milder. You can stir fry Broccoli, Cauliflower, and any favorite veggie you like.

A basic rice Stir Fry is made with cooked rice that has been chilled for a few hours or overnight so it can hold up to frying, otherwise, freshly steamed rice will get too mushy. I quickly make my Stir Fry with a medley of frozen veggies like a package of peas and carrots.

Eggs are often part of a rice-based Stir Fry, but you will not miss them really. Crumble in some tofu as a tasty substitution or slice a block of tofu into larger chunks and make tofu the main ingredient. 

You can also use cheap dried ramen noodles. Just cook them according to the package directions. Drain and add them to a hot pan or wok and stir fry them like you would with cooked rice. I made Tofu with Snow Peas Stir Fry this way.

I like how Korean restaurants have a medley of veggie small-bites or Banchan. A favorite is a sweet Cucumber Salad. 

 Keep checking back as I am always adding fresh vegetable and vegan recipes.