30 min 3 Hours 8
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Preheat oven to 325°F. Place frozen turkey breast (netting still on) on a rack in a shallow roasting pan. Brush with oil. Cook uncovered for 4 hours or until internal temperature reaches 165ºF/74°C. Refer to cooking directions on box
- When the turkey is done, let it rest for 10-15 minutes before slicing.
Bring a medium saucepan filled with water to a rapid simmer. Gently lower eggs and cook for 6 minutes, then lift out with a slotted spoon to a bowl of ice water (reserve hot water).
- Add asparagus and edamame to the simmering water along with a big pinch of salt. Cook until crisp-tender, about 4 minutes, then transfer asparagus to the ice water as well.
- Stir together all ingredients for the dressing.
- To assemble the salad, lay the asparagus and edamame on a platter. Peel and halve the eggs and arrange them on top. Drizzle everything with the dressing just before serving and then sprinkle with the shallot.