Just when you thought turkey breast couldn’t get any more versatile, we’re here to prove you wrong with 20 juicy, skinless turkey breast recipes that promise to keep your meals healthy and exciting. Whether you’re in the mood for quick weeknight dinners, cozy comfort food, or something fresh for the season, this roundup has got you covered. Dive in and discover your next favorite dish!
Garlic Herb Roasted Skinless Turkey Breast
Feast your eyes (and eventually your stomach) on this garlic herb roasted skinless turkey breast that’s about to become the star of your dinner table. Perfect for when you’re craving something succulent yet simple, this dish is a game-changer for both weeknight dinners and special occasions.
Ingredients
- For the turkey:
- 1.5 lbs skinless turkey breast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- For the roasting:
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a flavorful herb rub.
- Generously coat the turkey breast with the herb rub, making sure every inch is covered for maximum flavor. Tip: Letting it sit for 10 minutes before roasting can enhance the flavors.
- Place the turkey breast in a roasting pan and pour the chicken broth around it to keep the meat moist during cooking.
- Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
- Once done, remove from the oven and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist bite every time.
Outrageously tender and packed with aromatic flavors, this garlic herb roasted turkey breast is a testament to how simple ingredients can create a masterpiece. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.
Lemon Pepper Grilled Turkey Breast
Picture this: a turkey breast so juicy and flavorful, it’ll have your taste buds doing the cha-cha. Our Lemon Pepper Grilled Turkey Breast is here to shake up your dinner routine with a zesty kick and a smoky char that’s downright irresistible.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp black pepper
- 1 tsp salt
- 2 cloves garlic, minced
- For the turkey:
- 1 turkey breast (about 2 lbs)
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, salt, and minced garlic to create the marinade.
- Place the turkey breast in a large resealable bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and massage the marinade into the turkey. Refrigerate for at least 4 hours, or overnight for maximum flavor.
- Preheat your grill to medium-high heat (about 375°F). Tip: A well-heated grill ensures those perfect grill marks and locks in juices.
- Remove the turkey from the marinade, letting excess drip off. Discard the remaining marinade.
- Grill the turkey breast for about 20 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Resist the urge to flip too often; letting it sit develops a better crust.
- Once cooked, transfer the turkey to a cutting board and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring every slice is moist.
Bold flavors and a tender texture make this turkey breast a standout. Serve it sliced over a crisp salad, or pile it high on a sandwich with a smear of avocado for a lunch that packs a punch.
Balsamic Glazed Turkey Breast with Rosemary
Get ready to dazzle your taste buds with a dish that’s as easy to make as it is delicious to eat. This balsamic glazed turkey breast with rosemary is the perfect way to spice up your dinner routine without spending hours in the kitchen.
Ingredients
- For the turkey:
- 1 turkey breast (about 2 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the turkey.
- Rub the turkey breast with olive oil, then season evenly with salt and black pepper.
- Place the turkey breast on a baking tray and roast in the preheated oven for 20 minutes. Tip: Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
- While the turkey roasts, combine balsamic vinegar, honey, soy sauce, minced garlic, and chopped rosemary in a small saucepan over medium heat.
- Bring the glaze mixture to a simmer, then reduce the heat to low and let it thicken for about 10 minutes, stirring occasionally. Tip: The glaze should coat the back of a spoon when it’s ready.
- After the turkey has roasted for 20 minutes, brush half of the glaze over the turkey breast.
- Return the turkey to the oven and continue roasting for another 15-20 minutes, or until fully cooked.
- Remove the turkey from the oven and let it rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, making the turkey more succulent.
- Serve the sliced turkey with the remaining glaze drizzled on top.
Unbelievably tender and packed with a sweet and tangy flavor, this turkey breast is a showstopper. Pair it with a crisp salad or roasted veggies for a meal that’s sure to impress.
Honey Mustard Baked Turkey Breast
Dive into a dish that’s as easy to love as it is to make, where the turkey breast gets a sweet and tangy makeover that’ll have your taste buds doing the cha-cha. Perfect for those who think ‘boring’ and ‘turkey’ are synonyms, this recipe is here to prove them deliciously wrong.
Ingredients
- For the turkey:
- 1 (3 to 4-pound) turkey breast, skin-on
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the honey mustard sauce:
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and line a baking dish with foil for easy cleanup.
- Pat the turkey breast dry with paper towels to ensure the skin gets crispy, then rub it all over with olive oil, salt, and pepper.
- Place the turkey breast skin-side up in the prepared baking dish and roast for 30 minutes to start rendering the fat and crisping the skin.
- While the turkey roasts, whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, and garlic powder in a small bowl.
- After the initial 30 minutes, brush half of the honey mustard sauce over the turkey breast, making sure to coat it evenly.
- Continue roasting for another 20 minutes, then brush with the remaining sauce. Roast for a final 10-15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Let the turkey rest for 10 minutes before slicing to keep all those juicy flavors locked in.
Absolutely nothing beats the crispy, caramelized exterior giving way to the succulent, flavorful meat beneath. Serve it sliced over a bed of greens for a light meal, or alongside roasted veggies for a hearty dinner that screams comfort with every bite.
Slow Cooker Skinless Turkey Breast with Vegetables
Mmm, imagine coming home to a kitchen that smells like a cozy hug, thanks to this ridiculously easy slow cooker turkey breast. It’s like your crockpot did all the work while you binge-watched your favorite show—no judgment here.
Ingredients
- For the turkey:
- 1 (3-pound) skinless turkey breast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- For the vegetables:
- 2 cups baby carrots
- 2 cups small red potatoes, halved
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp dried thyme
Instructions
- Season the turkey breast with salt and pepper, rubbing the spices in like you’re giving it a mini massage.
- Heat olive oil in a large skillet over medium-high heat. Sear the turkey breast for 2-3 minutes on each side until golden brown—this is your flavor foundation, don’t skip it!
- Place the seared turkey breast in the slow cooker. Surround it with baby carrots and halved red potatoes like they’re its adoring fans.
- In a small bowl, whisk together chicken broth, garlic powder, and dried thyme. Pour this liquid gold over the turkey and vegetables.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The turkey is done when it reaches an internal temperature of 165°F—trust the thermometer, not your gut.
- Let the turkey rest for 10 minutes before slicing. This keeps it juicy, unlike that one time you skipped leg day.
Delight in how the turkey is so tender it practically melts in your mouth, while the veggies have soaked up all the herby goodness. Serve it over a bed of quinoa for a ‘I totally meal prepped’ vibe, or shred it for sandwiches that’ll make your lunchbox the envy of the break room.
Spicy Cajun Turkey Breast Skillet
Just when you thought turkey couldn’t get any more exciting, along comes this Spicy Cajun Turkey Breast Skillet to shake things up! Perfect for those nights when you’re craving something with a kick but don’t want to spend hours in the kitchen.
Ingredients
- For the turkey:
- 1 lb turkey breast, cut into 1-inch cubes
- 2 tbsp olive oil
- For the Cajun seasoning:
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the skillet:
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
Instructions
- In a small bowl, mix together all the Cajun seasoning ingredients until well combined.
- Toss the turkey breast cubes with the Cajun seasoning until evenly coated. Tip: Letting the turkey sit with the seasoning for 10 minutes before cooking enhances the flavor.
- Heat olive oil in a large skillet over medium-high heat. Add the turkey and cook for 5-7 minutes, until browned on all sides. Remove from skillet and set aside.
- In the same skillet, add the bell pepper and onion. Cook for 3-4 minutes, until softened. Tip: Don’t clean the skillet after removing the turkey; those browned bits add amazing flavor to the veggies.
- Add the garlic and cook for 1 minute, until fragrant.
- Return the turkey to the skillet and add the chicken broth. Bring to a simmer and cook for 5 minutes, until the turkey is cooked through and the sauce has slightly thickened. Tip: If the sauce thickens too much, add a little more broth to reach your desired consistency.
Vibrant and packed with flavor, this Spicy Cajun Turkey Breast Skillet is a surefire way to liven up your dinner routine. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up all that delicious sauce.
Pesto Stuffed Turkey Breast Roll
Craving something that’ll make your taste buds do a happy dance? Look no further than this pesto stuffed turkey breast roll, a dish that’s as fun to make as it is to devour. Perfect for when you want to impress without the stress, this recipe is a game-changer for dinner parties or just spicing up your meal prep.
Ingredients
- For the stuffing:
- 1 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- For the turkey:
- 1 large turkey breast, butterflied (about 2 lbs)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For cooking:
- Kitchen twine
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Lay the butterflied turkey breast flat on a cutting board. Season both sides with salt and pepper.
- Spread the basil pesto evenly over the turkey breast, leaving a 1-inch border around the edges.
- Sprinkle the grated Parmesan and toasted pine nuts over the pesto.
- Carefully roll the turkey breast into a tight log, starting from one of the longer sides. Use kitchen twine to tie the roll at 1-inch intervals to secure it.
- Heat olive oil in a large skillet over medium-high heat. Sear the turkey roll on all sides until golden brown, about 2-3 minutes per side.
- Transfer the turkey roll to the prepared baking dish. Pour chicken broth into the bottom of the dish.
- Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Let the turkey rest for 10 minutes before slicing. This helps the juices redistribute, ensuring your turkey is juicy and flavorful.
Now, not only does this pesto stuffed turkey breast roll boast a gorgeous golden exterior, but slicing into it reveals a vibrant, herby center that’s downright Instagram-worthy. Serve it up with a side of roasted veggies or over a bed of creamy polenta for a meal that’s sure to steal the spotlight.
Maple Dijon Turkey Breast with Sweet Potatoes
Hold onto your aprons, folks, because we’re about to embark on a flavor journey that’ll make your taste buds do a happy dance. This dish is the perfect blend of sweet, savory, and downright delicious, guaranteed to spice up your dinner routine without a hitch.
Ingredients
- For the turkey breast:
- 1 (3-pound) turkey breast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the maple Dijon glaze:
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- For the sweet potatoes:
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish. This ensures your turkey doesn’t stick and makes cleanup a breeze.
- Rub the turkey breast with 2 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper. Massaging the oil and spices in helps to lock in those juicy flavors.
- Place the turkey breast in the prepared baking dish and roast for 20 minutes. This initial roast starts the cooking process and gets the skin slightly crispy.
- While the turkey roasts, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 minced garlic clove in a small bowl. This glaze is the secret weapon for that irresistible sweet and tangy kick.
- After 20 minutes, brush half of the glaze over the turkey breast. Reserve the other half for later. This layering of flavors builds depth in every bite.
- Return the turkey to the oven and roast for another 30 minutes, or until the internal temperature reaches 165°F (74°C). Always use a meat thermometer to ensure perfect doneness.
- Meanwhile, toss the cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp cinnamon on a separate baking sheet. The cinnamon adds a warm, autumnal note that pairs beautifully with the maple.
- Roast the sweet potatoes in the oven alongside the turkey for the last 30 minutes of cooking, stirring halfway through. This ensures they’re evenly caramelized and tender.
- Once done, let the turkey rest for 10 minutes before slicing. This allows the juices to redistribute, making every slice moist and flavorful.
- Serve the sliced turkey with the roasted sweet potatoes and drizzle with the reserved glaze. The contrast of the crispy-skinned turkey against the soft, sweet potatoes is a textural dream.
The maple Dijon glaze caramelizes into a sticky-sweet crust on the turkey, while the cinnamon-kissed sweet potatoes offer a comforting, earthy balance. Try serving this over a bed of wild rice for an extra layer of texture and nuttiness that’ll have everyone asking for seconds.
Mediterranean Style Turkey Breast with Olives and Feta
Now, let’s talk about a dish that’s as fun to make as it is to eat, blending the sunny vibes of the Mediterranean with the comfort of your kitchen. This recipe is a game-changer for weeknight dinners, offering a burst of flavors that’ll transport you straight to the shores of Greece.
Ingredients
- For the turkey breast:
- 1.5 lbs turkey breast, boneless and skinless
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the Mediterranean topping:
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1 tbsp lemon juice
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for the turkey.
- Season the turkey breast evenly with salt and pepper on all sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the turkey breast for 3-4 minutes on each side until golden brown. Tip: Don’t move it around too much to get a perfect sear.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- While the turkey bakes, mix the olives, feta, lemon juice, and oregano in a small bowl.
- Remove the turkey from the oven and let it rest for 5 minutes. Tip: Resting ensures juicy, tender meat.
- Top the turkey breast with the Mediterranean mixture before serving. Tip: For an extra flavor boost, drizzle a little more olive oil on top.
You’ll love the juicy tenderness of the turkey paired with the salty, tangy kick from the olives and feta. Serve it sliced over a bed of quinoa or with roasted veggies for a complete meal that’s as colorful as it is delicious.
Asian-Inspired Sesame Turkey Breast Stir-Fry
Think your turkey breast is just for Thanksgiving? Think again! This Asian-Inspired Sesame Turkey Breast Stir-Fry is here to shake up your weeknight dinner routine with a bang of flavor and a sprinkle of fun.
Ingredients
- For the marinade:
- 1 lb turkey breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 clove garlic, minced
- For the stir-fry:
- 2 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tbsp sesame seeds
Instructions
- In a bowl, combine the turkey breast slices with soy sauce, sesame oil, honey, and minced garlic. Let it marinate for at least 15 minutes. Tip: The longer it marinates, the more flavorful it gets!
- Heat vegetable oil in a large skillet or wok over medium-high heat (350°F). Add the marinated turkey and stir-fry for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure each piece gets beautifully browned.
- Add the bell pepper, broccoli, and carrot to the skillet. Stir-fry for another 4-5 minutes until the vegetables are crisp-tender. Tip: Keep the veggies moving to prevent burning and ensure even cooking.
- Sprinkle sesame seeds over the stir-fry and give it a final toss to combine everything well.
Mmm, the sesame turkey breast stir-fry is a delightful dance of textures—tender turkey, crisp veggies, and that nutty sesame crunch. Serve it over a bed of steaming rice or wrap it in lettuce leaves for a low-carb twist that’s just as delicious.
Smoked Paprika Turkey Breast with Quinoa
Let’s face it, turkey breast can be as exciting as watching paint dry, but not when it’s dressed to impress with smoked paprika and served over a bed of fluffy quinoa. This dish is here to save your dinner from the mundane, packing a punch of flavor that’ll make your taste buds do a happy dance.
Ingredients
- For the turkey:
- 1 lb turkey breast
- 2 tbsp smoked paprika
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the quinoa:
- 1 cup quinoa
- 2 cups water
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C). This ensures your turkey cooks evenly and gets that perfect smoky crust.
- In a small bowl, mix the smoked paprika, olive oil, salt, and black pepper to create a rub. Pro tip: Letting the rub sit for a few minutes can intensify the flavors.
- Generously coat the turkey breast with the rub, making sure every nook and cranny is covered for maximum flavor.
- Place the turkey breast on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Remember, resting the meat for 5 minutes before slicing keeps it juicy.
- While the turkey cooks, rinse the quinoa under cold water to remove any bitterness. This step is a game-changer for flavor.
- In a medium saucepan, bring the quinoa, water, and salt to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- Fluff the quinoa with a fork before serving to prevent it from becoming mushy. This little trick ensures the perfect texture every time.
Unbelievably tender and bursting with smoky goodness, this turkey breast pairs beautifully with the nutty quinoa. Try serving it over a bed of greens for an extra crunch or drizzled with a touch of honey for a sweet contrast.
Coconut Curry Turkey Breast Stew
Picture this: a dish so delightfully creamy and packed with flavor, it’ll make your taste buds do a happy dance. Our Coconut Curry Turkey Breast Stew is the weeknight hero you didn’t know you needed, blending the richness of coconut milk with the warmth of curry in a way that’s downright magical.
Ingredients
- For the stew:
- 1.5 lbs turkey breast, cubed
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 cup frozen peas
- Salt, to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion, minced garlic, and grated ginger to the pot. Sauté for 3 minutes until fragrant.
- Stir in curry powder and cook for 1 minute to toast the spices, releasing their flavors.
- Add cubed turkey breast to the pot. Cook for 5 minutes, stirring occasionally, until the turkey is lightly browned.
- Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
- Add sliced carrots and diced bell pepper to the pot. Simmer for 15 minutes, or until vegetables are tender.
- Stir in frozen peas and cook for an additional 3 minutes.
- Season with salt to taste, then remove from heat.
Finally, this stew is a symphony of textures and flavors—creamy from the coconut milk, hearty from the turkey, and vibrant from the veggies. Serve it over a bed of fluffy rice or with a side of naan for a meal that’s anything but ordinary.
Herbed Turkey Breast with Mushroom Gravy
Buckle up, buttercups, because we’re about to take your taste buds on a joyride with a dish that’s as comforting as your favorite pajamas. This herbed turkey breast with mushroom gravy is the culinary equivalent of a warm hug, and it’s about to become your weeknight hero.
Ingredients
- For the turkey:
- 1 (3-pound) boneless turkey breast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- For the gravy:
- 2 cups sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature to get that turkey breast juicy on the inside and golden on the outside.
- Rub the turkey breast with olive oil, then season it all over with salt, pepper, rosemary, and thyme. Pro tip: Letting it sit for 10 minutes after seasoning helps the flavors to marry.
- Place the turkey breast on a roasting pan and roast for 50-60 minutes, or until a meat thermometer reads 165°F (74°C) when inserted into the thickest part. Remember, resting the turkey for 10 minutes before slicing keeps it moist.
- While the turkey roasts, melt butter in a skillet over medium heat. Add mushrooms, onion, and garlic, cooking until soft and golden, about 5 minutes.
- Sprinkle flour over the mushroom mixture, stirring constantly for 1 minute to cook off the raw flour taste.
- Gradually whisk in chicken broth and heavy cream, bringing the mixture to a simmer. Cook until thickened, about 3-5 minutes. Tip: If your gravy is too thick, add a splash more broth to reach your desired consistency.
- Slice the turkey breast and serve smothered in mushroom gravy. Pair it with mashed potatoes or roasted veggies for a meal that’s as hearty as it is delicious.
Perfectly tender and bursting with herby goodness, this turkey breast draped in rich mushroom gravy is a showstopper that’s surprisingly simple to pull off. Try serving it over a bed of creamy polenta for a twist that’ll have everyone asking for seconds.
BBQ Glazed Turkey Breast Sliders
Ever find yourself staring into the fridge, dreaming of something that screams ‘summer’ but doesn’t require a PhD in grilling? Enter these BBQ Glazed Turkey Breast Sliders – your ticket to flavor town without the passport.
Ingredients
- For the turkey:
- 1 lb turkey breast, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the BBQ glaze:
- 1/2 cup BBQ sauce
- 1 tbsp honey
- 1 tsp apple cider vinegar
- For assembling:
- 8 slider buns
- 1/2 cup coleslaw
- 4 slices cheddar cheese
Instructions
- Preheat your skillet over medium heat (350°F) and add olive oil. Tip: A drop of water should sizzle when it hits the pan – that’s when you know it’s ready.
- Season the turkey slices with salt and pepper, then cook for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan, or you’ll steam the turkey instead of searing it.
- In a small saucepan, combine BBQ sauce, honey, and apple cider vinegar. Simmer over low heat for 5 minutes until slightly thickened. Tip: Stir occasionally to prevent sticking.
- Brush the BBQ glaze over the cooked turkey slices, then remove from heat.
- Toast the slider buns lightly for about 1 minute on the same skillet for extra flavor.
- Assemble the sliders: Start with a bun bottom, add a turkey slice, a piece of cheddar cheese, a spoonful of coleslaw, and crown it with the bun top.
These sliders are a juicy, tangy, and slightly sweet masterpiece that’ll have your taste buds doing backflips. Serve them with a side of sweet potato fries for the ultimate summer feast.
Turkey Breast Piccata with Lemon Caper Sauce
Get ready to dazzle your taste buds with a dish that’s as easy to make as it is to devour! Our Turkey Breast Piccata with Lemon Caper Sauce is the perfect way to bring a little zing to your dinner table, proving that turkey isn’t just for Thanksgiving anymore.
Ingredients
- For the turkey:
- 2 turkey breast cutlets, about 1/2 inch thick
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- For the sauce:
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh parsley
Instructions
- Place the flour, salt, and pepper on a plate and mix well. Dredge each turkey cutlet in the flour mixture, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the turkey cutlets and cook for 3 minutes on each side, or until golden brown and cooked through. Remove the turkey from the skillet and set aside on a plate.
- In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
- Stir in the capers and butter, cooking for another minute until the sauce thickens slightly.
- Return the turkey to the skillet, turning to coat in the sauce. Sprinkle with chopped parsley before serving.
Crave-worthy doesn’t even begin to describe this dish. The turkey is tender and juicy, while the lemon caper sauce adds a bright, tangy contrast that’ll have you licking your plate clean. Serve it over a bed of pasta or with a side of roasted veggies for a meal that’s sure to impress.
Spinach and Feta Stuffed Turkey Breast
Just when you thought turkey couldn’t get any more exciting, we’re here to prove you wrong with a dish that’s stuffed to the brim with flavor and fun. This isn’t your grandma’s dry turkey—oh no, it’s a juicy, flavor-packed masterpiece that’ll have everyone at the table begging for seconds.
Ingredients
- For the stuffing:
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 tbsp olive oil
- 1 clove garlic, minced
- For the turkey:
- 1 turkey breast, butterflied
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet over medium heat, warm 1 tbsp olive oil and sauté the garlic until fragrant, about 30 seconds.
- Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
- Mix the cooled spinach with feta cheese in a bowl to create the stuffing.
- Lay the butterflied turkey breast flat and season both sides with salt and pepper.
- Spread the spinach and feta mixture evenly over one side of the turkey breast, then roll it up tightly and secure with kitchen twine.
- Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the turkey roll on all sides until golden brown, about 2 minutes per side.
- Transfer the turkey to the prepared baking dish and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the turkey rest for 10 minutes before slicing to ensure juicy, tender meat.
So there you have it—a turkey breast that’s anything but boring, with a creamy, tangy filling that oozes out with every slice. Serve it up with a side of roasted veggies or over a bed of quinoa for a meal that’s as nutritious as it is delicious.
Turkey Breast Schnitzel with Arugula Salad
So, you think turkey is just for Thanksgiving? Think again! This Turkey Breast Schnitzel with Arugula Salad is here to shake up your weeknight dinner routine with a crispy, juicy, and downright delicious twist.
Ingredients
- For the Schnitzel:
- 1 lb turkey breast, sliced into 1/2-inch cutlets
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil, for frying
- For the Salad:
- 2 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shaved Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Place turkey cutlets between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet. Tip: Even thickness ensures even cooking.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
- Dredge each turkey cutlet in flour, shaking off excess. Dip in egg, then coat with breadcrumbs, pressing lightly to adhere. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
- Heat oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry schnitzels in batches until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to maintain oil temperature.
- Transfer to a paper towel-lined plate to drain.
- In a large bowl, toss arugula, cherry tomatoes, and Parmesan with olive oil and lemon juice. Season with salt and pepper.
- Serve schnitzels hot with a side of arugula salad.
Zesty, crispy, and fresh—this dish is a textural dream with the crunch of the schnitzel against the peppery arugula. Try serving it with a squeeze of lemon for an extra zing that’ll make your taste buds dance!
Teriyaki Turkey Breast Skewers with Pineapple
So, you’re tired of the same old chicken skewers and looking to shake things up at your next BBQ? These Teriyaki Turkey Breast Skewers with Pineapple are here to save your taste buds from boredom, offering a juicy, sweet, and slightly smoky flavor that’ll have your guests asking for seconds (and the recipe).
Ingredients
- For the marinade: 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp minced garlic, 1 tbsp minced ginger
- For the skewers: 1.5 lbs turkey breast, cut into 1-inch cubes, 2 cups pineapple chunks, 1 tbsp vegetable oil
Instructions
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to create the marinade. Tip: For an extra kick, add a pinch of red pepper flakes to the marinade.
- Add the turkey breast cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
- Thread the marinated turkey and pineapple chunks onto skewers, alternating between the two. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to avoid burning.
- Grill the skewers for 4-5 minutes per side, or until the turkey is fully cooked (internal temperature should reach 165°F). Tip: Don’t overcrowd the skewers; leave a little space between pieces for even cooking.
- Remove from the grill and let rest for 2-3 minutes before serving.
Out of the grill, these skewers boast a perfect balance of savory and sweet, with the pineapple caramelizing to add a delightful charred sweetness. Serve them over a bed of fluffy jasmine rice or alongside a crisp cucumber salad for a meal that’s anything but ordinary.
Turkey Breast Cutlets with Creamy Mushroom Sauce
Venture into the realm of comfort food with a dish that’s as easy to love as it is to make. This turkey breast cutlets with creamy mushroom sauce is your ticket to a deliciously decadent dinner that’s sure to impress without the stress.
Ingredients
- For the turkey cutlets:
- 4 turkey breast cutlets (about 1.5 lbs)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- For the creamy mushroom sauce:
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 tsp thyme
- Salt and pepper to taste
Instructions
- Season the turkey cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Cook the turkey cutlets for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Sprinkle in thyme and bring the sauce to a simmer.
- Return the turkey cutlets to the skillet, spooning the sauce over them. Simmer for 2-3 minutes until the turkey is heated through and the sauce has thickened slightly.
- Season the sauce with salt and pepper to taste before serving.
This dish boasts a creamy, velvety sauce that clings to each tender turkey cutlet, offering a rich umami flavor with every bite. Try serving it over a bed of fluffy mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.
Citrus-Marinated Turkey Breast with Avocado Salsa
Picture this: a dish so vibrant, it could brighten even the gloomiest of Mondays. Our citrus-marinated turkey breast, paired with a zesty avocado salsa, is here to jazz up your dinner routine without the fuss of a five-star chef.
Ingredients
- For the marinade:
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the turkey:
- 1 lb turkey breast
- For the avocado salsa:
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tbsp cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
Instructions
- In a bowl, whisk together orange juice, lime juice, olive oil, honey, minced garlic, salt, and black pepper to create the marinade.
- Place the turkey breast in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, turning occasionally. Tip: Marinating overnight deepens the flavors.
- Preheat your grill to medium-high heat (about 375°F).
- Remove the turkey from the marinade, letting excess drip off. Discard the marinade.
- Grill the turkey breast for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Letting the turkey rest for 5 minutes before slicing ensures juiciness.
- While the turkey cooks, mix diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt in a bowl to make the salsa.
- Slice the turkey breast and serve topped with avocado salsa. Tip: For an extra kick, add a dash of hot sauce to the salsa.
This dish brings a symphony of textures—succulent turkey meets creamy, chunky salsa—and flavors that dance from tangy to sweet. Try serving it over a bed of quinoa for a wholesome twist that’ll have your taste buds singing.
Summary
Zesty and wholesome, these 20 skinless turkey breast recipes are your ticket to delicious, healthy meals any day of the week. Whether you’re meal prepping or cooking for family, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!
