Mediterranean Style Turkey Breast
|Turkey breast||6 1⁄2 Pound (Fresh Ones)|
|Roasted red peppers with garlic in oil||6 Ounce, drained and oil reserved (1 Jar)|
|Seasoned salt||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Diced potatoes||24 Ounce, blanched (1 Bag)|
|Pitted black olives||1⁄4 Cup (4 tbs), coarsely chopped|
1. Heat oven to 400°F. Place turkey breast in a roasting pan and brush with 2 tablespoons of the reserved pepper oil. Sprinkle with seasoned salt and black pepper and roast for 1 hour.
2. Remove pan from oven. Add potatoes in a single layer to pan and cover turkey loosely with foil tent. Return pan to oven and roast, turning potatoes occasionally, until potatoes are tender and turkey thermometer pops, or until an instant-read thermometer inserted in the thickest part of the thigh reads 155°F, about 45 more minutes. Transfer turkey to a cutting board.
3. Meanwhile, cut peppers into strips. In a skillet over medium heat, warm pepper strips, stirring. Add potatoes and olives and season to taste with salt and pepper. Skim fat from pan juices and discard. Slice turkey and serve with peppers and potatoes and pan juices.