Roast Turkey Breast

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.

Roast Turkey Breast
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
  1. Skinless, boneless turkey breast
  2. Oil
  3. Red wine (I used a merlot that had been given to us as a gift)
  4. Spices, whatever you have in the rack (I used a shishkebab seasoning, since its all I had that was pesadich)
  5. Tomato paste
  6. Hot water
  1. 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.
  2. Drizzle a little bit of oil over the top of the breast.
  3. Splash a little of the wine over the breast.
  4. Cover with foil and place in the oven for 20 minutes at 180°C.
  5. 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.
  6. After 20 minutes remove the roasting dish from the oven and uncover the turkey.
  7. Pour the sauce over the turkey and return the roasting dish to the oven, uncovered.
  8. Baste the turkey with the sauce every 10 minutes or so for another 40 minutes.
  9. The hour of cooking time above is perfect for a 1kg breast. Add 5 – 10 minutes cooking time per 100g over 1kg.
  10. Remove from the oven and cover loosely with tin foil. Allow to sit for 10 minutes.
  11. 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.
  12. Serve with rice or quinoa. I used black quinoa and it was delicious
  1. This amount of turkey served with grains and a salad was enough to feed 8 people.
  2. We had leftovers and ate them warmed up the next day for lunch, it was even better than the night before!
A Bit of This A Bit of That

Army Chicken, a recipe.

Julia wrote a post about learning to cook and the fact that she has never made a roast chicken and it is something she really wants to try.  I immediately thought of my brother Matthews recipe for Army Chicken.  So named because in the army it is something that is really easy to cook.

So, I decided to make it for us and blog the process.


  • 1 x whole chicken (no gibblets)
  • 1 x 1kg bag of course (kashering) salt

Items you will need:

  • Roasting pan
  • Heavy duty tinfoil

Turn your oven onto 180°C.

Take your tinfoil and pull out a piece about 60cm long.  Fold the tinfoil in half and half again so you have a long thin oblong of tinfoil.  Curve the tinfoil around so that it makes a circle slightly bigger than your chicken.  Place it in the middle of the roasting pan.

Open the bag of salt by cutting the tip of one corner off so that it is easy to pour.  Very slowly pour the sat around the outside of the foil ring.  Make sure that the salt doesnt go inside the ring.  Pouring slowly helps to guide the salt in the right place.  Flatten the salt so that it is spread evenly around the foil.

Place the chicken inside the foil circle.  Now here is the really easy part… do not add any spices not even salt or pepper.  I repeat, do NOT add any spices.

Place the roasting pan in the oven for between 45 min and an hour depending on the size of the chicken.

Remove the pan from the oven and leave for 10 minutes to settle.

We added a few potatoes to the pan but usually we do it without them.

This chicken turns out to be tasty and juicy despite not having any spices added.  Also, if you look at the picture above you can see that the salt has turned a slightly brown colour.  That is all the fat that has run out of the chicken and been locked away in the salt.  So not only tasty and juicy but healthy too.

Serve with rice and vegetables and most of all, enjoy!