Applegate's turkey breast is already remarkably clean with no seed oils, but contains processed chicken broth and potato starch. The DIY version uses organic pasture-raised turkey with a natural sea salt brine, eliminating any processing concerns while delivering superior flavor and nutrition.
Based on: Oven Roasted Turkey Breast
· Makes approximately 32 servings (from 4 lb turkey breast)
· Serving: 2 slices (55g)
Why This Recipe is Seed Oil Free
Commercial Oven Roasted Turkey Breast from Applegate often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Oven Roasted Turkey Breast may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic pasture-raised turkey breast (bone-in)
4 lbs (1.8kg) bone-in breast · Mary's Free Range Turkey or similar from Whole Foods
Primary protein source, provides clean meat without antibiotics or added hormones
Sea salt
120g (1/2 cup) · Redmond Real Salt
Creates the brine for moisture retention and flavor penetration throughout the meat
Organic chicken bone broth
946ml (32 oz carton) · Kettle & Fire Organic Chicken Bone Broth
Adds umami depth and helps create a flavorful brine base
Fresh organic rosemary
15g (3 large sprigs) · Fresh herbs from Whole Foods or local organic market
Natural preservative and aromatic herb that infuses subtle flavor during brining
Optional moisture binder applied before roasting to help maintain juiciness
Filtered water
2 liters (8 cups) · Home filtration system or spring water
Dissolves salt and creates the brining solution
Instructions
Step 1. Create the brine by dissolving 120g (1/2 cup) Redmond Real Salt in 946ml warm bone broth, stirring until completely dissolved (about 2-3 minutes). Add 2 liters cold filtered water and 15g roughly chopped fresh rosemary sprigs. The brine should taste like mild seawater - adjust salt if needed. Cool to room temperature before using.
Step 2. Prepare the turkey breast by removing any packaging and patting completely dry with paper towels. Place the 4 lb bone-in breast in a large food-safe container or brining bag. Pour the cooled brine over the turkey, ensuring it's completely submerged (add more water if needed). Cover and refrigerate for 24-48 hours - the longer brine time allows salt to penetrate deeper for more even flavor.
Step 3. Remove turkey from brine 1 hour before cooking and pat thoroughly dry with paper towels - this is crucial for proper browning. Discard the brine. Optional step: lightly dust the turkey with 30g (2 tablespoons) organic potato starch, rubbing gently into the skin to create an even coating. This helps seal moisture during the slow roasting process.
Step 4. Preheat oven to 225°F (107°C). Place the turkey breast skin-side up on a wire rack set over a rimmed baking sheet. The low temperature ensures even cooking without drying out the lean breast meat. Roast for approximately 2.5-3.5 hours, checking internal temperature every 30 minutes after the 2-hour mark.
Step 5. Turkey is done when internal temperature reaches 165°F (74°C) at the thickest part, measured with an instant-read thermometer. Remove from oven and tent loosely with foil. Rest for 20-30 minutes to allow juices to redistribute - this prevents the meat from drying out when sliced. The carryover cooking will bring internal temperature to about 170°F.
Step 6. Cool completely to room temperature (about 2 hours total), then refrigerate for at least 4 hours before slicing - this firms up the meat for clean slicing. Use a sharp carving knife to slice against the grain into 1/8-inch thick slices (about 27-28g per slice to match commercial serving size). Store sliced turkey in airtight containers in refrigerator.
Step 7. For serving, allow 2 slices (55g total) per serving to match original nutrition profile. The homemade version will have slightly higher fat content due to retaining natural turkey fat, but significantly better overall nutrition quality. Use within 5-7 days for best quality and food safety.
Storage
Store sliced turkey in airtight containers in refrigerator for 5-7 days. Can be frozen for up to 3 months if vacuum sealed. Do not store at room temperature for more than 2 hours.
Cost Comparison
Cost per serving (homemade)$1.02
Cost per serving (store-bought)$0.85
Savings-20%
The homemade version costs slightly more per serving but delivers dramatically superior quality: pasture-raised organic turkey, no processing additives, and complete control over ingredients. The upfront investment pays off in nutrition and taste quality.