Simple recipes for turkey breast include the recipe for pan-seared turkey cutlets with wine sauce by Martha Stewart and the recipe for butter-roasted turkey breasts from Epicurious. Both recipes call for fewer than 10 ingredients.
To prepare the pan-seared turkey cutlets with wine sauce, cut a 2-pound piece of skinless turkey breast fillet into eight pieces. Flatten the cutlets with a meat mallet, and lightly coat them with salt and pepper. Fry the cutlets on both sides with olive oil in a skillet over high heat until they are brown and cooked through. Place the cutlets on a plate, and tent them with foil.
Deglaze the skillet with 2 cups of dry white wine. Boil the wine until only a quarter of it remains in the skillet, and stir in 1/4 cup of Dijon mustard. Allow the mixture to simmer briefly before turning off the heat. Incorporate 1/4 cup of chopped fresh parsley, and add salt and pepper to taste. Serve this wine sauce over the turkey cutlets.
To prepare the butter-roasted turkey breasts, massage 1 stick of softened butter onto 2 skin-on, bone-in turkey breasts. Sprinkle salt and pepper onto the breasts. Distribute 6 sprigs of thyme and 4 sprigs of rosemary on a baking sheet. Add the peeled and crushed cloves from 1 head of garlic. Position the turkey breasts on top, and roast them at 425 degrees Fahrenheit for approximately 50 minutes or until the skin is golden and crispy, and the flesh is cooked through.