Turkey Breast for Best Lunch Box Sammy (Sandwich)

Now that school is back in and the nights are getting a bit cooler, we are back to roasting turkey or chicken for Sunday dinner.  This isn't exactly inspired by some childhood memory or tradition, but as a means to get a leg up on school lunches.  My least fussy eater, oddly enough, is very particular about his school "sammies".  He likes bacon (who doesn't, really) and "real turkey or chicken meat" (his words, not mine although I find it amusing that he puts it like this).  I have spent many dollars at the deli counter that I may have well just tossed in the garbage to save everyone the time and effort.  Apparently the taste and texture just doesn't appeal to him, and if the truth be told, I prefer the "real stuff" too.

So in my effort to be efficient in time and money spent, I began roasting enough delicious turkey or chicken on Sunday evenings to provide us with a hearty family dinner and yummy sandwich meat for the back-to-the-grind Monday and Tuesday lunches.  It's great because the kids love the taste, and I love that I know exactly what they're eating.  No mystery cuts, fillers or added preservatives here.

As an added bonus (if you are really wanting to stretch out your dollars - and who wouldn't?), you end up with some bones and bits of meat to make a quick turkey or chicken stock.  I have a great recipe for stock I will share in a later post, so stay tuned.  ;)

Oven Roasted Turkey Breast

• Turkey Breast, Skin On, Bone In
• Olive Oil
• Sea Salt
• Fresh Ground Black Pepper
• 2 - 3 Carrots, washed, unpeeled and cut into 1" chunks (approx)
• 2 - 3 Ribs Celery, washed and cut into 1 " chunks
• 1 - 2 Onions, Skins removed, sliced in half and then into 1" slices
• Fresh Thyme

1. Preheat oven to 450 degrees F
2. Add Carrot, Celery and Onion slices to a roasting pan
3. Drizzle a little olive oil over the vegetables
4. Add Turkey Breast on top of vegetables
5. Drizzle Breast with Olive Oil
6. Add a few sprinkles of Sea Salt, Fresh Pepper, and fresh Thyme
7. Place in oven, uncovered and turn temperature down to 400 degrees F
8. Let cook approx 20 min per pound +  extra 20 min, until meat thermometer reads 180 degrees F (Please note that I am super cautious about cooking any kind of poultry so I always use a meat thermometer inserted into the thickest part of the meat to test the doneness)
9. Remove from oven and let stand for 15 minutes
10. Enjoy!

xo

Jen