Roasted Turkey Breast

A juicy, flavorful roasted turkey breast with golden, crispy skin and tender meat—perfect for holiday meals or simple weeknight dinners when you want something comforting and impressive without cooking a whole turkey.

Why You’ll Love This Recipe

• Easier and faster than roasting a whole turkey
• Perfectly seasoned, juicy meat every time
• Crispy, buttery skin with loads of flavor
• Simple ingredients, no complicated steps
• Great for small gatherings, holidays, or meal prep

Ingredients You’ll Need

For the Turkey Breast

• 1 bone-in or boneless turkey breast (about 3–4 pounds)
• 3 tablespoons softened butter
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 1 lemon, halved
• 1 small onion, quartered
• 1 cup chicken broth

Instructions

1. Prepare the Turkey Breast
   Pat the turkey breast dry with paper towels. This helps the skin roast beautifully.
   Season the turkey generously with salt and pepper on all sides.
2. Make the Herb Butter
   In a small bowl, mix together the softened butter, olive oil, garlic, rosemary, thyme, paprika, and onion powder.
   Rub the herb mixture all over the turkey, including under the skin if possible.
3. Set Up the Pan
   Place the lemon halves and onion quarters in a roasting pan.
   Set the seasoned turkey breast on top.
   Pour chicken broth around the turkey to keep it moist during roasting.
4. Roast
   Preheat oven to 375°F (190°C).
   Roast for 60–90 minutes, depending on size, until the internal temperature reaches 165°F (74°C).
   Baste occasionally with the pan juices for extra flavor and moisture.
5. Rest and Serve
   Remove from oven and rest 10–15 minutes before slicing.
   Spoon extra pan drippings over the slices for added richness.

You Must Know

• Drying the turkey first is key for crispy skin.
• Herb butter under the skin adds deeper flavor.
• Always use a meat thermometer for perfect doneness.
• Resting prevents juices from running out and drying the meat.
• Roasting on top of aromatics like lemon and onion enhances flavor.

Pro Tips

• Add fresh sage if you want a stronger holiday flavor.
• Use melted butter for easier spreading if your butter isn’t soft enough.
• For extra browning, broil the turkey breast for the last 2–3 minutes.
• Save the pan drippings for a quick gravy.
• If the skin darkens too fast, tent loosely with foil.

Ingredient Substitutions

• Boneless turkey breast → chicken breasts (reduce cooking time)
• Fresh herbs → dried herbs (use 1 teaspoon dried for every 1 tablespoon fresh)
• Butter → ghee or olive oil
• Chicken broth → vegetable broth

Serving Suggestions

• Serve with mashed potatoes, roasted vegetables, or stuffing.
• Add cranberry sauce for a classic holiday pairing.
• Slice leftovers thinly for sandwiches or wraps.
• Serve with a light salad if you want a balanced plate.

Storage Tips

• Refrigerate leftovers in an airtight container for 3–4 days.
• Freeze sliced turkey for up to 2 months.
• Reheat gently in a covered dish with a splash of broth so it stays juicy.

Frequently Asked Questions

→ How do I keep turkey breast from drying out?
Use broth in the pan and baste occasionally. Do not overcook—165°F is perfect.

→ Can I prepare this ahead of time?
Yes, season with herb butter up to 24 hours ahead and keep covered in the fridge.

→ Can I use boneless turkey breast?
Absolutely—reduce cooking time since boneless cooks faster.

→ Do I need to brine it?
Optional, but a simple dry brine (salt overnight) boosts flavor and tenderness.

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