A shelf-ready turkey breast that comes seasoned and brined, needing only a hot skillet to turn into dinner. The vinegar and honey already in the meat make it moist and slightly tangy, so you just sear it to warm through and build a crust, then slice and serve with something green on the side.

Serves 2. 25 minutes, 15 at the stove.

About 140 calories a serving, 1 g protein, 0 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat the turkey breast dry with paper towels. Heat 2 tablespoons of oil in a large skillet over medium-high heat until the oil shimmers.
2. Lay the turkey breast in the hot skillet and sear without moving it for 4 to 5 minutes until golden on the bottom. Flip and sear the other side for another 4 to 5 minutes.5 min
3. Lower heat to medium and continue to cook, turning occasionally, until the thickest part of the breast reaches 165°F [74°C] on an instant-read thermometer, about 5 to 8 more minutes. Season with salt to taste.6 min
4. Transfer to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice across the grain and serve.5 min

Note If you have a second turkey breast, double the recipe and slice what you don't eat tonight for tomorrow's lunch. Store sliced turkey in an airtight container in the refrigerator for up to three days. Serve alongside roasted potatoes or a simple salad to soak up the pan juices.