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Simplify Thanksgiving with this 5-ingredient recipe for roast turkey breast

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&quot;A bone-in turkey breast is significantly easier to cook than a whole bird, it takes a fraction of the time and it still feeds a group comfortably,&quot; says <em>New York Times </em>food writer Eric Kim. (Photograph by Bryan Gardner for The New York Times; Food Stylist: Barrett Washburne; Prop Stylist: Paige Hicks.)
"A bone-in turkey breast is significantly easier to cook than a whole bird, it takes a fraction of the time and it still feeds a group comfortably," says New York Times food writer Eric Kim. (Photograph by Bryan Gardner for The New York Times; Food Stylist: Barrett Washburne; Prop Stylist: Paige Hicks.)

This article was originally published on November 15, 2021.

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