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Living Well Mom

I help moms with simple, natural ways to look after their families. Find recipes, fun stuff for kids, and simple DIY ideas. Plus natural solutions made easy peasy!

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Paleo Baked Turkey Breast

By Erika in Dinner

gluten-free grain free Shady Brook Farms Sponsored turkey recipesI was compensated for this post. All opinions are my own.

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This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe! this idea now...
Every once in a while, inspiration strikes and a recipe comes together perfectly almost instantaneously.  That’s what happened when I was inspired to create this Baked Turkey Breast recipe.

This isn’t your average coat-with-a-couple-spices and toss-in-the-oven baked turkey breast. Nope.

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s Paleo friendly!

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

And by the way, you could make this with chicken breast, but personally I prefer turkey because it’s just so good! Plus, you know, it is that time of year. Thanksgiving is this week and there will be plenty of leftovers. At least I hope so! After all that cooking, it’s nice to not have to cook for at least a couple days after the big feast. Right?

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

Did I mention this recipe is Paleo? It’s grain-free, gluten free, dairy free, soy free, and many more “free’s” so you can enjoy this without any guilt.

This Paleo Baked Turkey Breast is so tasty that all four of my children devoured their serving, asked for more, and then I later found them fighting over who got to eat out the drippings from the pan!

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

That is what I call a successful recipe.

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

How to Make Paleo Baked Turkey Breast:

First, you need some turkey breast. My favorite brand of turkey is Shady Brook Farms, also known as Honeysuckle White Turkey in most parts of the US. I buy their fresh turkey breast cutlets because they are so tender and thinly sliced, which make for perfect baked turkey.

Did you know that Shady Brook Farms and Honeysuckle White Turkey are raised by independent family farms? I got to tour one of their farms back in May (read about that here.) Their birds are treated well – they’re not crammed into tiny cages and pumped with medication. Shady Brook Farms / Honeysuckle White turkeys are not treated with growth-promoting antibiotics, and of course there’s no steroids or hormones used either.

This is turkey I feel good about feeding my family.

Anyways, you’ll need about 2-2.5 pounds of turkey breast for this recipe. If you’re using regular turkey (or chicken) breast, you’ll probably want to slice it thinly in half so it’s not quite as thick. This will result in a juicer, more tender piece of breast.

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!Ingredients:

  • 2-2.5 lb boneless skinless turkey breast
  • 2 eggs
  • 1.5 cups almond flour
  • 4 Tbsp tapioca flour
  • 1.5 tsp salt
  • 3/4 tsp thyme
  • 3/4 tsp pepper
  • 3/4 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/4 tsp finely diced rosemary
  • 1/8 tsp nutmeg
  • 1/4 cup coconut oil, melted

Directions:

Preheat your oven to 425 degrees and lightly grease two 9×13″ dishes with a little coconut oil.

Whisk together 2 eggs in a bowl. I use fresh eggs from our chickens!

In a separate bowl, add the almond flour, tapioca starch, salt, pepper, and remaining spices and stir together.

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

layout of printable recipe binder pages

Dip each turkey breast into the egg mixture, then coat in the almond flour/spices.

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

Place the turkey breast in the baking pan.

Melt and drizzle the coconut oil over the turkey breast. I like to sprinkle a little extra coating on top of the turkey breasts.

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

Bake for 20-25 minutes or until the turkey is no longer pink and registers 165 degrees on a meat thermometer.

You can turn the oven to broil for the last 3-5 minutes to add a touch of golden brown. Just be careful you don’t burn it.

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

Enjoy immediately!

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

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Paleo Baked Turkey Breast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This tender baked turkey breast is coated with a delicious array of spices and is so juicy and savory, you’ll never guess it’s Paleo friendly!

  • Author: Erika at Living Well Mom.com
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 servings 1x
  • Category: Main

Ingredients

Scale
  • 2–2.5 lb boneless skinless turkey breast
  • 2 eggs
  • 1.5 cups almond flour
  • 4 Tbsp tapioca flour
  • 1.5 tsp salt
  • 3/4 tsp thyme
  • 3/4 tsp pepper
  • 3/4 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/4 tsp finely diced rosemary
  • 1/8 tsp nutmeg
  • 1/4 cup coconut oil, melted

Instructions

  1. Preheat your oven to 425 degrees and lightly grease two 9×13″ dishes with a little coconut oil.
  2. Whisk together 2 eggs in a bowl.
  3. In a separate bowl, add the almond flour, tapioca starch, salt, pepper, and remaining spices and stir together. Dip each turkey breast into the egg mixture, then coat in the almond flour/spices.
  4. Place the turkey breast in the baking pan. Melt, then drizzle the coconut oil over the turkey breast. Sprinkle any remaining coating over the turkey.
  5. Bake for 20-25 minutes or until the turkey is no longer pink and registers 165 degrees on a meat thermometer.
  6. You can turn the oven to broil for the last 3-5 minutes to add a touch of golden brown. Just be careful you don’t burn it.
  7. Serve immediately.

This tender Baked Turkey Breast is covered with a perfectly blended array of seasoning and, with a little coconut oil drizzled over the top, it’s so juicy and savory, you’ll never guess it’s a Paleo friendly recipe!

Shady Brook Farms has a fun contest going on right now. Between now and November 30th, for every image you upload using #TurkeySelfie onto Instagram (tagging @honestturkey) or Facebook Shady Brook Farms / Honeysuckle White, you’ll be entered to win the chance to donate to a local food bank of your choosing.

Five winners will win $500 to donate to a food bank of their choice. One winner will be announced each week, and then a final winner on the 4th week (5 total). After the winners have been selected, they’ll be contacted and asked to select a local food bank.

What a great, fun way to give back! Thanks, Shadybrook Farms!

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    Filed Under: Dinner, Paleo, Recipes Tagged With: gluten-free, grain free, Shady Brook Farms, Sponsored, turkey recipesPublished on November 23, 2015

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. diane says

      November 23, 2015 at 11:20 am

      That looks delicious! I have never tried coconut oil when breading chicken or turkey breast. Might need to give this a try!

      Reply
    2. Amy Desrosiers says

      November 23, 2015 at 3:50 pm

      Looks so juicy and delicious! I love turkey breast despite my husband thinking it is dry!

      Reply
    3. Krystal says

      November 23, 2015 at 5:53 pm

      I am switching to more paleo dishes and so far so good! I never thought to try turkey breast like this before. YUM!

      Reply
    4. Jennifer says

      November 24, 2015 at 10:12 am

      That looks really good. I’ve never tried making turkey like this before. It looks like its worth a try.

      Reply
    5. Paula H says

      November 24, 2015 at 10:31 am

      I love turkey, I look forward to it every year. I even make it during non-holidays as a bird can make meals for days! These look delicious, something new to try!

      Reply
    6. Angela Sandberg says

      February 5, 2016 at 5:07 pm

      I tried this, I have a daughter who is gluten free and all of us are dairy free. It was fantastic! It will be a regular in our rotation. I make homemade almond milk, so it’s another recipe to use my left over almond flour with!

      Reply
    7. Jo says

      March 21, 2017 at 1:59 pm

      It looks good, it would be nice to know what the nutritional information is (calories, etc).

      Reply

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