Roasted Turkey Breast with Stuffing

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  6 oz Bread Stuffing Mix, Dry
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  1.5 cup 1.5 cups water ($0.00)
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  4 tbsp Unsalted Butter
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  1 tsp Sage, Fresh
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  1 tsp Rosemary, Fresh
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  1 tsp Thyme, Dried
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  0.8 tsp 3/4 tsp salt ($0.05)
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  2.5 lbs Chicken Breast, Boneless Skinless

Instructions

1. 1Preheat your oven to 325°F. Pat the 2.5 lb bone-in, skin-on turkey breast dry with paper towels and place it on a rack in a roasting pan or on a rimmed baking sheet.
2. 2In a small bowl, combine 4 Tbsp softened butter, 1 tsp dried sage, 1 tsp dried rosemary, 1 tsp dried thyme, and 3/4 tsp salt into a paste. Rub the herb butter evenly under and over the skin and all exposed surfaces of the turkey breast.
3. 3Roast at 325°F for 60–75 minutes, until the thickest part of the breast registers 165°F on an instant-read thermometer and the skin is deep golden brown. Tent loosely with foil if the skin browns too quickly.
4. 4Remove from the oven and let rest on the pan for 10 minutes before slicing — this keeps the meat juicy.
5. 5While the turkey rests, prepare the stuffing: bring 1.5 cups water to a boil in a medium saucepan, then remove from heat. Add the 6 oz box of stuffing mix, stir to combine, cover, and let stand 5 minutes until all liquid is absorbed. Fluff with a fork.
6. 6Slice the turkey breast and divide the meat evenly among meal-prep containers. Add an equal portion of stuffing alongside the turkey in each container.
7. 7Cool to room temperature before sealing. Refrigerate for up to 4 days. Reheat covered in the microwave for 2–3 minutes or in a 350°F oven for 10–12 minutes until warmed through.