Roasted Turkey Breast
Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That’s it! So simple yet SO GOOD.
REASONS TO ROAST A TURKEY BREAST
- Perfect for a small gathering. If you are keeping Thanksgiving small or you’re simply just not in the mood to cook an entire Thanksgiving turkey this holiday season, this recipe is here to save the day.
- Less hassle. There’s no brining, no basting, no fuss. And with substantially less cooking time than a whole turkey, this leaves your oven space more available during the big day.
- Juicy and flavorful. Say good-bye to dry turkey. With a few simple tricks, you’ll have tender, moist, oh-so-juicy turkey meat with enough pan drippings for turkey gravy.
TIPS AND TRICKS FOR SUCCESS
- Plan for 1 – 1.5 lb of turkey per person. This will ensure you have enough leftovers and pan drippings for your gravy. If using boneless breasts, reduce the amount to 0.5 lb of turkey per person.
- Bone-in is ideal. Turkey breasts are available boneless and bone-in. Bone-in will generally be far more flavorful and juicier.
- Thaw the turkey breast. If using a frozen turkey breast, allow 1-2 days to thaw completely in the fridge or 3-5 hours in cold water, changing the water every 30 minutes.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Rub the butter mixture inside and out. For maximum flavor, rub the herb butter mixture throughly both under the skin and over the skin.
- Use an instant-read thermometer for the most accurate results. Check your turkey breast halfway through cooking, inserting through the thickest part of the breast but avoiding the bone. The internal temperature should reach 165°F.
- Let your bird rest. Let your turkey breast rest for at least 20 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness. This also frees up oven space to reheat/cook your remaining Thanksgiving side dishes.
- Save the drippings. Drippings make for the best turkey gravy.
WHAT TO SERVE WITH TURKEY BREAST
- Cranberry Orange Sauce
- Slow Cooker Creamed Corn
- Buttermilk Cornbread
- Candied Yams
- Creamy Potato Gratin
TOOLS FOR THIS RECIPE
9 x 13 baking dish
Instant-read thermometer
ROASTED TURKEY BREAST: FREQUENTLY ASKED QUESTIONS
To defrost a turkey in the refrigerator, we recommend allowing 24 hours for every 5 pounds.
Because a turkey breast is much smaller than a whole turkey, this can be cooked in a vessel of your choosing – a roasting pan without the rack, an oven-safe skillet or a baking dish.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
This will vary on the size of your bird but plan for about 20-25 minutes per pound.
Yes! Even with a turkey breast, you should have plenty of pan drippings for our most favorited gravy recipe.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Instructions
1. Let turkey stand at room temperature for 30 minutes.
2. Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish.
3. In a small bowl, combine butter, garlic, thyme, sage and rosemary.
4. Dry turkey thoroughly with paper towels. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
5. Place turkey, breast side up, on top of the lemon slices. Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste.
6. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour 30 minutes.
7. Let stand 20 minutes before carving; serve warm with gravy, if desired.
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