Remember all of those loaves of rye bread? I couldn't very well go out and buy lunchmeat to go on slices of rye bread for the week, so I picked up a free range turkey breast from DiPaolo's turkey stand at the Grand Army Plaza green market on Saturday morning. The breast was about a pound and a half, and roasted, it made enough for about 10 sandwiches.
Honey Herb Roasted Turkey Breast
One large turkey breast
salt and pepper
fresh chopped garlic, savory, parsley, thyme, and rosemary
2 tbsp honey
I chopped all of the herbs together on a wooden cutting board so that they all got good and mushed up together. I rolled the turkey breast in olive oil and honey, and then seasoned with the salt and pepper. Then I pressed the herb mixture on top of the sticky breast and popped it in the oven at 350 for about an hour. I sliced the breast thinly, froze some of it, and made sandwiches with the slices for the rest of the week. A great alternative to lunchmeat with all of those preservatives.