Description
This Roast Turkey Breast recipe delivers a succulent and flavorful turkey perfect for Thanksgiving or any holiday gathering. The turkey is seasoned with a savory blend of herbs and spices, then roasted to juicy perfection with a crispy, golden skin. Served with pan drippings or gravy, it’s an impressive yet simple main course that serves six.
Ingredients
Scale
Turkey and Seasoning
- 1 (4–6 lb) bone-in, skin-on turkey breast
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients
- 1 tablespoon olive oil
- 1 lemon, halved
- 1 onion, quartered
- 1 cup chicken or turkey broth
Instructions
- Preheat Oven and Prepare Turkey: Preheat your oven to 350°F (175°C). Pat the turkey breast dry with paper towels to remove excess moisture and place it skin-side up on a rack inside a roasting pan to ensure even cooking.
- Make Herb Butter Mixture: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and black pepper, mixing thoroughly to create a flavorful herb butter.
- Apply Seasoning Under and Over Skin: Carefully loosen the turkey skin and rub half of the herb butter mixture underneath the skin to infuse flavor directly into the meat. Spread the remaining butter mixture evenly over the top of the skin for maximum taste and crispiness.
- Add Olive Oil and Aromatics: Drizzle olive oil over the seasoned turkey breast to help with browning. Arrange the halved lemon and quartered onion around the turkey in the roasting pan to add aromatic moisture and subtle flavors during cooking.
- Pour Broth and Roast: Pour the chicken or turkey broth into the bottom of the roasting pan to keep the meat moist while roasting. Roast the turkey uncovered for 1¾ to 2½ hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast. Baste occasionally with the pan juices during the last hour to enhance juiciness.
- Rest and Serve: Remove the turkey from the oven and let it rest for 15–20 minutes to allow the juices to redistribute. Slice the turkey breast and serve it with the pan drippings or your favorite gravy for a delicious meal.
Notes
- For extra flavor and juiciness, consider brining the turkey breast overnight before roasting.
- Leftover turkey breast makes excellent sandwiches or can be frozen for future meals.
