When I get people to level 2 they love that they can have eggs and poultry again. They all tell me one of their favorite things about it is adding turkey. This is a simple recipe that makes a wonderful turkey breast, and the leftovers make great salads and wraps, and the carcass makes a great soup.
Ingredients
Turkey breast 7-8 lbs (try to find a pasteurized turkey breast)
Avocado oil
Salt and pepper to taste
Directions
Preheat oven to 350°.
Drizzle a little avocado oil on the outside of the turkey breast. Rub it all around. Salt and pepper the breast to your liking (I like a little extra salt ;I think it helps keep it moist).
Put the turkey in the oven and cook for 1 1/4 – 2 hours depending on the size. Don’t overcook the turkey. I pull it out at 155°. I wrap it in foil and turn it upside down and let it sit for 10 minutes before I cut it. I find that the juices go back into the breast and it’s juicier.
After I cut it I serve it with my sugar-free cranberry sauce.
