Turkey-Corn Salad with Pan Dripping Dressing

So here is where you need the pan drippings from the previously posted turkey breast. This was also in the Martha Stewart Living August edition. This is a seriously light and healthy salad. So much so that I really should have had some bread with it. But if you are on a diet, by all means, scarf down a huge portion of this, because you can't go wrong!

1-2 cups shredded or sliced turkey from Roast Turkey Breast
1.5 cups corn kernels (3-4 ears) *We grill ours in tin foil on medium for 20 minutes, turning every 5 minutes
1 tomato, chopped and drained
1 small jalapeno chile, thinly sliced
1/4 red onion, thinly sliced
2 tbsp fresh lime juice (2 limes)
1 small head Bibb lettuce, torn into pieces
3 tbsp fresh cilantro

1. Toss turkey with corn, tomato, jalapeno and onion.
2. Whisk together reserved pan drippings and lime juice. Drizzle dressing over salad; toss to coat. Toss in lettuce and cilantro.

The Perfect Roast Turkey Breast

I don't make turkey nearly as much as I should. Finding this recipe in Martha Stewart Living will definitely change that. It calls for a whole turkey breast, skin on, bone in, but my meat market only had 5-6lb birds, so I bought half of one. It was perfect. We ate it sliced the first night and made it into a salad the next, recipe to follow!

2 tbsp extra-virgin olive oil
1.5 tsp coarse salt
1 tsp freshly ground white pepper (I used black)
1 bone in, skin on turkey breast (about 2.5 lbs)

Preheat oven to 400 degrees. Stir together oil, salt and pepper; brush over turkey.

Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest at least 15 minutes. Slice turkey as needed. (Reserve pan drippings for gravy, or my next recipe)

*I roasted my turkey for about 35 minutes and it climbed nicely to 160 degrees in 15 minutes.