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Oven-Roasted Turkey Breast with Olive-Caper Tapenade and Warm Hearts-of-Palm

4 servings · 3.3 g net carbs

3.3g Net carbs 26.4g Fat 72.6g Protein 539.9 kcal

3.3g Net carbs · 26.4g Fat · 72.6g Protein · 539.9 kcal

Oven-Roasted Turkey Breast with Olive-Caper Tapenade and Warm Hearts-of-Palm

3.3 g net carbs  ·  1 hr 35 min  ·  hard

P 72.6 g  ·  F 26.4 g  ·  539.9 kcal

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1 hr 35 min
hard

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 1 hr 15 min  ·  total 1 hr 35 min  ·  difficulty hard

Roasted turkey breast is oven-roasted and finished with a coarse black olive and caper tapenade, paired with a warm hearts-of-palm and arugula sauté. The turkey is roasted at 180°C (350°F) until the interior reaches 74°C (165°F), producing a browned exterior and a moist interior. The tapenade is built by coarse-chopping black olives, capers, parsley and finishing with olive oil and lemon juice for bright, briny contrast. The hearts-of-palm are pan-sautéed in butter and olive oil and wilted briefly with arugula so the side stays tender without adding starch.

Ingredients

  • turkey breast1200 g
    Turkey, Retail parts, breast, meat only, raw
  • olive oil30 ml
  • salt6 g
    Salt, Table
  • black pepper2 g
    Spices, Pepper, black
  • black olives80 g
    Olives, Black
  • capers30 g
    Capers, Canned
  • olive oil15 ml
  • lemon juice15 ml
    Lemon juice, Raw
  • parsley10 g
  • butter20 g
    Butter, Salted
  • olive oil10 ml
  • hearts of palm200 g
    Hearts of palm, Canned
  • arugula120 g
    Arugula, Raw

Equipment

  • roasting pan
  • meat thermometer
  • 12-inch skillet
  • food processor

Method

  1. Preheat the oven to 180°C (350°F).
  2. Pat the turkey breast dry and season evenly with salt and black pepper on all surfaces.
  3. Brush the turkey breast with the olive oil reserved for roasting and place it on a rack in a roasting pan, breast side up.
  4. Roast the turkey breast for 60 minutes or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F).
  5. Remove the turkey from the oven and tent loosely with foil; let rest for 10 minutes before slicing.
  6. While the turkey roasts, make the tapenade: pulse the black olives, capers and parsley in a food processor to a coarse chop, then finish by stirring in the olive oil reserved for the tapenade and the lemon juice.
  7. Heat a skillet over medium heat, add butter and the olive oil reserved for sautéing, then add the hearts-of-palm and cook until edges develop light color and they are heated through.
  8. Add the arugula to the skillet and toss briefly just to wilt, then season the mixture with a pinch of salt and a grind of black pepper.
  9. Slice the rested turkey breast across the grain, arrange on plates with the warm hearts-of-palm and arugula, and spoon the olive-caper tapenade alongside or over the turkey.
Preheat the oven to 180°C (350°F).

Tips

Pro tip

  • Bring the turkey to near room temperature before roasting for more even cooking.
  • Use a meat thermometer to check the internal temperature rather than relying on time alone.
  • Coarsely chop the tapenade for texture; a finer chop will make it spread like a paste.

Frequently asked questions

What can I use instead of capers in the tapenade?
Use chopped green olives instead of capers; the tapenade will be less tangy and a bit oilier, so increase lemon juice slightly to restore brightness.
Can I cook the hearts-of-palm without butter?
Yes, use the olive oil portion instead of butter; the pan will brown less and the flavor will be cleaner and less rich, so finish with a little extra lemon juice from the tapenade if desired.
What if the turkey looks browned but the interior is underdone?
Cover the breast loosely with foil and continue roasting until the meat thermometer reaches 74°C (165°F); tenting prevents the surface from overbrowning while the center finishes.
Why is the tapenade too oily?
If the tapenade releases excess oil, drain a little and add more chopped olives or capers and a splash of lemon juice to rebalance the texture and brightness.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

3.3g Net carbs 3% 26% 71%
Net carbs Fat Protein
3.3 gNet carbs
72.6 gProtein
26.4 gFat
2.5 gFiber
539.9Calories

Net carbs: 5.8 g total carbohydrate minus 2.5 g fiber = 3.3 g.

Electrolytes

Na1382 mgSodium
K1031 mgPotassium
Mg120 mgMagnesium

Minerals

Calcium
132 mg
Iron
5.95 mg
Magnesium
120 mg
Phosphorus
608 mg
Potassium
1031 mg
Zinc
4.30 mg
Copper
0.328 mg
Selenium
67.1 µg

Vitamins

Vitamin A
99 µg
Vitamin C
13.8 mg
Vitamin D
0.6 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.173 mg
Riboflavin (B2)
0.583 mg
Niacin (B3)
31.31 mg
Pantothenic acid (B5)
—
Vitamin B6
2.470 mg
Folate
76 µg
Vitamin B12
4.06 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

433.4 g per serving

4 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026 · updated 8 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.