Food & dining

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.



(For turkey breast, turkey Waldorf)

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

1 whole turkey breast
on bone (about 6 pounds)

1 red leaf or other lettuce

2 cups seedless red grapes

½ cup pomegranate seeds


2 Granny Smith apples

½ lemon

½ bunch fresh parsley

½ bunch fresh rosemary

½ bunch fresh thyme


½ bunch fresh oregano

Salt and pepper

2 tablespoons canola oil

¾ cup mayonnaise

½ cup walnuts

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