This seasoned turkey breast is already brined and buttered, so it needs just a hot pan and pan sauce built from its own drippings. Lemon thyme makes the case for itself as you cook, filling the kitchen with herb and citrus while the meat stays tender and quick.

Serves 2. 25 minutes, 20 at the stove.

About 210 calories a serving, 18 g protein, 12 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat until the surface shimmers. Pat the turkey breast dry with a paper towel, season lightly with salt and pepper, and lay it presentation side down in the pan; reserve the thyme sprigs. Sear undisturbed for 5 minutes, until the underside is golden.5 min
2. Turn the breast, add the 2 sprigs of lemon thyme to the pan, and cook 4 to 6 minutes more until the meat registers 160°F [71°C] at the thickest part.6 min
3. Transfer the turkey to a cutting board to rest for 3 minutes. Pour off all but 1 teaspoon of fat from the pan, add 3 tablespoons water, and stir to dissolve the browned bits, scraping with a wooden spoon; this takes about 1 minute. Taste and season with salt and pepper. Slice the turkey on a bias and spoon the pan sauce over it.

Note Swap the lemon thyme for regular thyme and fresh lemon juice if needed. Leftovers keep refrigerated for three days; eat cold or reheat gently. Serve with rice or buttered egg noodles and a simple green salad.