Description
This classic Roast Turkey Breast recipe features a juicy, flavorful turkey breast seasoned with garlic, rosemary, thyme, and paprika, then roasted to perfection in the oven. Perfect for holiday dinners or any special occasion, this dish delivers tender meat with a crispy skin, enhanced by fresh lemon and aromatic onions for added moisture and flavor.
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
- 1 tablespoon olive oil
Additional Flavorings
- 1 lemon, halved
- 1 onion, quartered
- 1 cup chicken or turkey broth
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure a consistent roasting temperature.
- Prepare the turkey breast: Pat the turkey breast dry with paper towels to remove excess moisture, then place it skin-side up on a rack within a roasting pan to allow even heat circulation.
- Make the butter herb mixture: In a small bowl, combine softened butter, minced garlic, rosemary, thyme, paprika, salt, and black pepper until well mixed.
- Season the turkey: Gently loosen the skin of the turkey breast without detaching it. Rub half of the butter mixture under the skin, directly onto the meat, and smear the remaining half evenly across the top of the skin.
- Add oils and aromatics: Drizzle olive oil over the seasoned turkey. Arrange the lemon halves and quartered onion around the turkey in the pan, then pour the broth at the bottom of the pan to keep the meat moist throughout roasting.
- Roast the turkey: Place the roasting pan uncovered in the preheated oven and cook for approximately 1 hour 45 minutes to 2 hours 30 minutes. Cook until the internal temperature of the thickest part of the breast reads 165°F (74°C). Baste the turkey occasionally with pan juices during the last hour to enhance flavor and moisture.
- Rest and serve: Remove the turkey from the oven and let it rest for 15 to 20 minutes, allowing juices to redistribute. Slice and serve with pan drippings or your favorite gravy.
Notes
- For extra flavor and juiciness, consider brining the turkey breast overnight before roasting.
- Leftover turkey breast is excellent for making sandwiches or can be frozen for later meals.
