Paleo Baked Turkey Breast

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!

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?

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!

That is what I call a successful 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.

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.

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

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.

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.

Enjoy immediately!

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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!