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Roasted Turkey Breast

Turkey is very high in protein and low in both total fat and saturated fat. Roasting a turkey breast is much easier than roasting the whole bird. It also lets you cook the white meat perfectly, rather than have it dry out while waiting for the dark meat to finish cooking. The breast is easy to turn, allowing it to self-baste as it roasts. Always buy a fresh turkey breast to ensure the most succulent result. Roasted turkey breast is versatile, perfect for hot or cold slices or for sandwiches and salads.

By williamssonoma · From Open Recipes · 10 ingredients
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Why it works: Turkey and butter match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 1,592 recipes mention both. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Turkey + buttertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + parsniptop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,096 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Celery + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together16,001 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

The recipe marks garlic as optional. How well each one fits the dish's main ingredients (onion, carrot, celery, parsnip, turkey, butter, pepper):

  1. Parsleybetter flavor fit
  2. Thymebetter flavor fit
  3. Marjorambetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against onion, carrot, celery, parsnip, turkey, butter, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).