Roast Turkey Breast

April 10, 2015

I picked up a 1.2kg turkey breast the other day. After asking the internets for their favourite recipes I decided to make a roast.  This amount of turkey served with grains and a salad was enough to feed 8 people.


  • Skinless, boneless turkey breast
  • Oil
  • Red wine (I used a merlot that had been given to us as a gift)
  • Spices, whatever you have in the rack (I used a shishkebab seasoning, since its all I had that was pesadich)
  • Tomato paste
  • Hot water


  • In a roasting dish place your turkey breast and sprinkle with the spice(s).  Use as much or as little as you like, this is to your taste.
  • Drizzle a little bit of oil over the top of the breast.
  • Splash a little of the wine over the breast.
  • Cover with foil and place in the oven for 20 minutes at 180°C.
  • While the turkey is in the oven, mix the tomato paste, a bit more wine and some hot water in a bowl to make a sauce.  The more sauce you make the more sauce you will have when its done cooking.
  • After 20 minutes remove the roasting dish from the oven and uncover the turkey.
  • Pour the sauce over the turkey and return the roasting dish to the oven, uncovered.
  • Baste the turkey with the sauce every 10 minutes or so for another 40 minutes.
  • The hour of cooking time above is perfect for a 1kg breast. Add 5 – 10 minutes cooking time per 100g over 1kg.
  • Remove from the oven and cover loosely with tin foil. Allow to sit for 10 minutes.
  • Remove the turkey from the roasting dish and carve like you would a meat roast. Return the slices to the sauce and keep warm until you are ready to serve.
  • Serve with rice or quinoa. I used black quinoa and it was delicious!


**We had leftovers and ate them warmed up the next day for lunch, it was even better than the night before!

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