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    A roast turkey breast solves all your supper problems

    Roast turkey breast.
    Dina Rudick/Globe Staff
    Roast turkey breast.

    Most markets carry turkey breasts all this month and next. Butchers should have them year round. Roast one and all your supper problems are solved. Enjoy the juicy, crisp-skinned meat one day, and tuck slices into a baguette or layer on seven-grain bread the next. Prepare beautiful turkey-topped salads for impromptu guests, add a slice to grilled cheese; use the carcass for soup.

    Here we roast a whole breast with plenty of rosemary, oregano, and thyme. The next day, make an almost classic Waldorf salad: Shred turkey and add it to a big bowl of lettuce, walnuts, seedless red grapes, pomegranate seeds, and green apples. Drizzle with mayonnaise whisked with white wine vinegar. You’ll like the leftovers enough to make another breast when there’s nothing to celebrate. Well, not exactly. You’re celebrating a fridge full of possibilities.

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    (For turkey breast, turkey Waldorf)

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    1 whole turkey breast
    on bone (about 6 pounds)

    1 red leaf or other lettuce

    2 cups seedless red grapes

    ½ cup pomegranate seeds

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    2 Granny Smith apples

    ½ lemon

    ½ bunch fresh parsley

    ½ bunch fresh rosemary

    ½ bunch fresh thyme

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    ½ bunch fresh oregano

    Salt and pepper

    2 tablespoons canola oil

    ¾ cup mayonnaise

    ½ cup walnuts

    Sheryl Julian can be reached at julian@globe.com.
    Follow her on Twitter @sheryljulian.