I’m always tasked with cooking for the holidays, but sometimes I don’t have the hours (or the patience) to cook a whole bird. Most people prefer the white meat, so I’ve discovered a huge time-saving hack for any festive occasion, one that opens up the possibility of making turkey more than just once a year!

If you’re not already familiar with the technique, prepare to be dazzled. It’s so simple!

Salt, pepper, butter, and a turkey breast. That’s it. I know. Too good to be true? Absolutely.

First, the turkey breast must come to room temperature. This will ensure even cooking and a juicy texture to the meat. It will rest on your counter after it’s seasoned with a generous amount of kosher salt and black pepper. After 30 minutes, I heat vegetable oil in a cast-iron or oven-safe skillet. The turkey goes into the pan skin-side down to begin to crisp the skin, a process that will finish as the turkey roasts in the oven. Don’t flip the turkey! Keep that skin side down as it finishes roasting in the oven.

After 30 minutes (or when the internal temperature reaches 160°F), pull the skillet from the oven and flip the turkey breast. I add butter to the skillet and let it melt as I coat the top of the skin with that melting butter before covering with aluminum foil to let the meat rest. This is also an opportunity to add fresh herbs, as desired.

After 10 minutes, the turkey breast is ready to be carved. It’s a delight! Tender, juicy, and flavorful, this shortcut method for preparing turkey has redefined the holiday cooking experience. This turkey breast should easily serve a cozy dinner party, leaving plenty of time to make your favorite holiday side dishes, like green beans and mashed potatoes.

A pan-roasted turkey breast is the simple hack that has been right before us this whole time. It’s a time-saving way to share a festive holiday meal with your loved ones. Enjoy!