Italian Herb Turkey

I feed my son Applegate Organic turkey breast for lunch and used to eat it myself until I started SCD. It's so close to legal, but they use Carrageenan (From Seaweed) and also feed their poultry a diet of soy, corn and other grains.

My sister and I have been snacking on turkey roll-ups (lunch meat with a piece of cheese and a squirt of organic mustard) since I can remember, and when I went on SCD I was kind of at a loss of what to eat for lunch besides leftovers.

I started roasting a turkey breast and slicing it up at the beginning of the week to satisfy my need for protein and a quick snack when I'm on the run with my son or trying to feed him at the same time. It's even better than the packaged stuff and doesn't have that slimy quality that most of the package meats have. Fresh and delicious, and the smell in the kitchen reminds me of Thanksgiving… But don't get me started on my obsession with the Holidays. That's a whole different post!


Italian Herb Turkey



  • 2.5 lb boneless turkey breast, skin on (organic free-range)
  • 3 tablespoons salted butter (or grapeseed oil)
  • 1 tablespoon dried Italian herbs
  • 2 garlic cloves (skin off, whole)
  • 2 fresh bay leaves
  • salt and pepper
  • 2 tablespoons olive oil


  1. Heat oven to 350 degrees. Use olive oil to grease a roasting pan and then set aside.
  2. Rinse the turkey and pat dry with paper towels. Using your fingers, or a knife, carefully create a pocket between the breast and the skin. Be careful to not pull it off entirely.
  3. Warm the butter over medium heat on the stove with the two bay leaves until melted, but not bubbling. Add the chopped herbs and remove from the stove.
  4. Using a pastry brush, spread 1/4 of the butter mixture underneath the flap. Place the two bay leaves and garlic cloves in the pouch.
  5. Spread another 1/4 of the butter mixture on top of the skin, and save the remainder for basting. Sprinkle salt and pepper over the top of the skin.
  6. Place the breast in the oven, uncovered.
  7. Roast for 1.5 hours or until thermometer reads 170 degrees at the thickest point. Baste with the remaining butter mixture and pan juices about every 20 minutes to ensure the meat doesn’t dry out and the skin gets brown.
  8. Remove the turkey from the roasting pan and lightly cover with foil for 10 minutes. Slice the breast lengthwise to the thickness of your liking. I like to use a sharp serrated knife to ensure a thin lunch meat like slice.

You can store half of the meat in the freezer (let it cool in the fridge first) in an airtight container for 3 months. The other half should be eaten within 5-7 days. Pour a little of the pan juices in the container to keep meat moist.