Thanksgiving for Two: Turkey Breast

Roasted turkey breast

If you are only cooking for yourself or another, don’t let that keep you from enjoying some Thanksgiving turkey. Consider roasting a turkey breast.

That’s what my husband and I are doing. Earlier this week, I purchased a lovely kosher Empire turkey breast from Trader Joe’s. (I should mention that many other stores also offer this alternative to the entire bird.) I vacuum bagged the breast and placed it in the freezer. Wednesday, I plan to thaw it out. Thursday, I will place it in a square glass casserole dish, and cook it for about an hour at 350 degrees Fahrenheit. I always stick one of those instant thermometers into the breast to confirm the center of the meat is at least 165 degrees Fahrenheit when done.

If you are single and don’t anticipate getting leftovers from a host’s Thanksgiving meal, I would still recommend cooking a turkey breast for yourself. White meat turkey is quite delicious and a nutritious addition to any brown bag lunch. I enjoy turkey in a sandwich with both mustard and mayo. It’s delicious in pita bread with hummus and makes a good addition to home-made meat and bean burritos. I also like it in salad and soup.

Here’s a nutritional break-down for six ounces of roasted turkey breast, no added ingredients (Source: United states Department of Agriculture)

  • Calories: 320
  • Fat: 12 grams
  • Saturated Fat: 4 grams
  • Cholesterol: 120 mg.
  • Sodium: 110 mg.
  • Protein: 48 grams
  • Carbohydrates: 0 grams

I’m assuming that the above breakdown is for turkey with skin, because lists far fewer calories and fat for skinless turkey breast. (appx. 200 calories with 2 grams of fat per 6-oz serving.)

One final note: Whenever I prepare cooked meat of any kind, I always vacuum bag it using my Food Saver. I think this device is a great investment, especially for you single people out there. Used properly, the Food Saver keeps cooked meats, rices, pastas, and cheeses from drying out prematurely, and it eliminates food waste. I’ve been able to safely eat vacuum-bagged cooked meat up to two weeks after I first cooked it. Also, when you freeze raw meat using the Food Saver, you don’t get freezer burn. Safety warning: Keep raw meat and cooked meat in separate bags to avoid contamination.

My FoodSaver


Click to access Chicken_Turkey_Nutrition_Facts.pdf

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