If you’re searching for the perfect centerpiece for your holiday meal or a delicious, protein-packed addition to your weekly dinners, look no further than this Roasted Turkey Breast – Classic Traditional Recipe. This recipe is designed to deliver a wonderfully juicy, flavorful turkey breast every single time, making it an ideal choice for both seasoned cooks and those new to the kitchen. It’s a classic for a reason – simple ingredients, straightforward steps, and an unbeatable taste that will have everyone asking for seconds.
Key Ingredients for Roasted Turkey Breast
Here’s everything you’ll need to create this succulent Roasted Turkey Breast:
- 1 (3-4 pound) bone-in, skin-on turkey breast: Choose a good quality turkey breast for the best flavor and texture. Bone-in helps retain moisture, and skin-on ensures a crispy, golden exterior.
- 2 tablespoons unsalted butter, softened: Softened butter is easier to spread evenly for a flavorful and tender result.
- 1 tablespoon olive oil: Helps in browning and adds a touch of richness.
- 1 teaspoon dried thyme: A classic herb for turkey, offering an earthy and aromatic note.
- 1 teaspoon dried rosemary: Another traditional herb that pairs beautifully with turkey, providing a fragrant, piney flavor.
- ½ teaspoon garlic powder: Adds a subtle garlic warmth without the risk of burning fresh garlic.
- ½ teaspoon onion powder: Enhances the savory depth of the turkey.
- 1 teaspoon kosher salt: Essential for seasoning and bringing out the natural flavors of the turkey. Adjust to taste.
- ½ teaspoon freshly ground black pepper: Adds a hint of spice and aroma.
- 1 cup chicken broth or white wine (optional): For basting and creating a flavorful pan sauce or gravy. Adds moisture and depth.
- Fresh herbs (rosemary, thyme, sage sprigs): For aromatic infusion and a beautiful presentation.
- 1 lemon, halved (optional): Placed in the roasting pan, it adds a bright, fresh aroma and subtle citrus notes.
How to Make Roasted Turkey Breast
This Roasted Turkey Breast recipe promises an effortlessly delicious and incredibly satisfying experience. Its simplicity is truly its superpower – minimal fuss, maximum flavor. The butter and herb rub creates an incredibly tender, juicy interior with a beautifully golden and crispy skin, making it a show-stopping dish that requires very little active effort. With an approximate prep time of just 15 minutes and a cook time of about 1-1.5 hours, you’ll have a mouthwatering meal ready in no time.
Step-by-Step Instructions:
- Prepare the Turkey Breast:
- Remove the turkey breast from its packaging and pat it dry thoroughly with paper towels. This step is crucial for achieving crispy skin.
- Place the turkey breast on a wire rack set inside a shallow roasting pan.
- Make the Herb Butter Rub:
- In a small bowl, combine the softened unsalted butter, olive oil, dried thyme, dried rosemary, garlic powder, onion powder, kosher salt, and black pepper. Mix until well combined and forms a paste.
- Season the Turkey:
- Gently loosen the skin over the turkey breast using your fingers, being careful not to tear it.
- Spread about half of the herb butter mixture evenly under the skin, directly onto the meat. This infuses flavor and helps keep the meat moist.
- Spread the remaining herb butter mixture all over the exterior of the turkey skin.
- Preheat Oven and Add Aromatics:
- Preheat your oven to 375°F (190°C).
- If using, place fresh herb sprigs (like rosemary, thyme, sage) and the halved lemon inside the cavity of the turkey breast (if applicable) or scattered in the roasting pan around the turkey.
- Pour the chicken broth or white wine (if using) into the bottom of the roasting pan. This liquid will prevent drippings from burning and contribute to a flavorful pan sauce.
- Roast the Turkey:
- Place the roasting pan with the turkey breast in the preheated oven.
- Roast for 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part of the breast (without touching the bone) registers 165°F (74°C).
- Halfway through cooking (around 45 minutes), you can loosely tent the turkey breast with aluminum foil if the skin is browning too quickly.
- Rest the Turkey:
- Once the turkey reaches the internal temperature, remove the roasting pan from the oven.
- Transfer the turkey breast to a cutting board and tent it loosely with aluminum foil.
- Let the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and juicy turkey.
- Carve and Serve:
- Carve the Roasted Turkey Breast against the grain into slices and serve immediately.
- Optionally, use the pan drippings to make a simple gravy by deglazing the pan with a little more broth or wine, thickening with a cornstarch slurry if desired.
Why You’ll Love This Roasted Turkey Breast
You’ll truly adore this Roasted Turkey Breast for its incredible versatility and flavor. The main highlight is undoubtedly how moist and tender the meat remains, thanks to the glorious herb butter rub that infuses every bite with savory goodness, and the crispy, golden skin that adds an irresistible textural contrast. It’s a dish that feels special enough for holidays but is surprisingly easy to make on a weeknight.
Making this turkey breast at home is also incredibly cost-effective compared to buying pre-cooked or deli options, giving you premium quality without the premium price tag. Plus, you get to control all the ingredients, ensuring it meets your dietary preferences. If you enjoy this, you might also be interested in our Slow Cooker Pot Roast recipe for another comforting, easy-to-make dinner. We encourage you to give this classic Roasted Turkey Breast a try and experience the joy of a perfectly roasted meal right in your own kitchen!
What to Serve Roasted Turkey Breast With
This Roasted Turkey Breast is incredibly versatile and pairs beautifully with a wide array of side dishes. For a traditional holiday meal, consider serving it alongside creamy mashed potatoes, savory stuffing or dressing, green bean casserole, and cranberry sauce. If you’re looking for lighter fare, roasted root vegetables like carrots, parsnips, and sweet potatoes make an excellent accompaniment, as does a fresh garden salad with a light vinaigrette. For a truly comforting experience, a rich mushroom gravy made from the pan drippings or a hearty wild rice pilaf would be fantastic. Don’t forget some crusty bread to sop up any delicious juices!
Top Tips for Perfecting Roasted Turkey Breast
- Don’t Skip Patting Dry: This is perhaps the most crucial step for crispy skin. Moisture is the enemy of crispiness, so use plenty of paper towels.
- Room Temperature Turkey: Allow the turkey breast to sit at room temperature for about 30-60 minutes before roasting. This helps it cook more evenly.
- Butter Under the Skin: Spreading butter directly onto the meat under the skin is a game-changer. It bastes the meat from the inside out, keeping it incredibly juicy and flavorful.
- Use a Meat Thermometer: This is the most reliable way to ensure your turkey is perfectly cooked and safe to eat. Aim for 165°F (74°C) in the thickest part. Overcooking leads to dry turkey.
- Resting is Essential: Do not skip the resting period! It allows the meat fibers to relax and reabsorb juices, resulting in a much juicier turkey. Tent loosely with foil to keep it warm.
- Creating a Crispy Skin: For extra crispy skin, try increasing the oven temperature to 400°F (200°C) for the last 10-15 minutes of cooking, if the internal temperature is already close to 165°F. Watch carefully to avoid burning.
- Flavor Boost with Broth/Wine: Adding a cup of chicken broth or white wine to the bottom of the roasting pan creates steam, adds moisture, and makes for amazing pan drippings for gravy.
- Ingredient Substitutions: Feel free to experiment with your favorite dried herbs. Sage, marjoram, or even a poultry seasoning blend work well. If you don’t have olive oil, use extra softened butter or another neutral oil.
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your Roasted Turkey Breast leftovers.
Storage:
- Refrigeration: Once cooled, carve any remaining turkey breast off the bone and store it in an airtight container in the refrigerator for up to 3-4 days. For best results, slice the turkey before storing, as this allows for more even reheating. You can also add some of the pan drippings or chicken broth to the container to help maintain moisture.
- Freezing: For longer storage, freeze the cooked and sliced turkey breast. Place slices in a single layer on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Transfer the frozen slices to a freezer-safe bag or airtight container, removing as much air as possible. Frozen turkey breast can last for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven (Recommended for best quality): Preheat your oven to 275-300°F (135-150°C). Place the turkey slices in an oven-safe dish with a splash of broth or water to keep them moist. Cover the dish tightly with aluminum foil and heat for 15-20 minutes, or until warmed through. The low temperature and covering prevent the turkey from drying out.
- Microwave: For a quicker method, place a few slices of turkey on a microwave-safe plate and add a tablespoon or two of broth or water. Cover loosely with a microwave-safe lid or plastic wrap vented at one corner. Heat on medium power in 30-second intervals until hot, flipping once. Be careful not to overheat, as this can dry out the turkey quickly.
- Stovetop: You can also gently reheat sliced turkey in a skillet over medium-low heat with a little broth or gravy, covered, until warm.
Final Thoughts
This Roasted Turkey Breast recipe truly embodies the spirit of classic comfort food – simple, satisfying, and utterly delicious. Whether you’re preparing a festive meal for loved ones or simply seeking a wholesome and flavorful dinner for your family, this recipe delivers on all fronts. Its straightforward nature ensures success even for novice cooks, while the rich, aromatic flavors will impress even the most discerning palates. So, gather your ingredients, follow these easy steps, and prepare to enjoy a perfectly succulent turkey breast that will become a cherished part of your culinary repertoire.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Roasted Turkey Breast FAQs
Q: Can I use a boneless, skinless turkey breast for this recipe?
A: Yes, you can. However, boneless, skinless turkey breast often cooks faster and can dry out more easily. Reduce the cooking time and monitor the internal temperature closely. You might also want to increase the amount of butter rubbed on the surface to compensate for the lack of skin.
Q: How do I prevent my turkey breast from drying out?
A: Key factors are patting dry (for crispy skin, not dryness!), rubbing butter under the skin directly on the meat, using a meat thermometer to avoid overcooking (165°F/74°C is the target), and resting the turkey for at least 15-20 minutes after cooking. Adding liquid to the roasting pan also helps.
Q: What if I don’t have fresh herbs?
A: Dried herbs work perfectly (as listed in the recipe). If you only have fresh, use roughly three times the amount of dried herbs specified (e.g., 3 teaspoons fresh thyme instead of 1 teaspoon dried).
Q: Can I prepare the turkey breast ahead of time?
A: You can prepare the herb butter rub a day or two in advance. You can also rub the turkey breast with the herb butter and keep it covered in the refrigerator for up to 24 hours before roasting. Allow it to come to room temperature for 30-60 minutes before putting it in the oven.
Q: How do I make gravy from the pan drippings?
A: After removing the turkey, place the roasting pan over medium heat on the stovetop. Skim off excess fat. Pour in some chicken broth, white wine, or water, scraping up any browned bits from the bottom of the pan. Bring to a simmer. In a small bowl, whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water to make a slurry. Slowly whisk the slurry into the simmering pan drippings until thickened to your desired consistency. Season with salt and pepper to taste.
Q: My turkey skin isn’t getting crispy. What can I do?
A: Ensure the turkey was thoroughly patted dry before applying the rub. You can also try increasing the oven temperature to 400°F (200°C) for the last 10-15 minutes of cooking, only if the internal temperature is already close to 165°F. Watch carefully to prevent burning. If all else fails, a quick few minutes under the broiler (again, watching constantly!) can help crisp it up.
Roasted Turkey Breast
Ingredients
Equipment
Method
- Prepare the Turkey Breast: Remove the turkey breast from its packaging and pat it dry thoroughly with paper towels. This step is crucial for achieving crispy skin. Place the turkey breast on a wire rack set inside a shallow roasting pan.1 bone-in, skin-on turkey breast
- Make the Herb Butter Rub: In a small bowl, combine the softened unsalted butter, olive oil, dried thyme, dried rosemary, garlic powder, onion powder, kosher salt, and black pepper. Mix until well combined and forms a paste.2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Season the Turkey: Gently loosen the skin over the turkey breast using your fingers, being careful not to tear it. Spread about half of the herb butter mixture evenly under the skin, directly onto the meat. Spread the remaining herb butter mixture all over the exterior of the turkey skin.
- Preheat Oven and Add Aromatics: Preheat your oven to 375°F (190°C). If using, place fresh herb sprigs (like rosemary, thyme, sage) and the halved lemon inside the cavity of the turkey breast (if applicable) or scattered in the roasting pan around the turkey. Pour the chicken broth or white wine (if using) into the bottom of the roasting pan.1 cup chicken broth or white wine, Fresh herbs (rosemary, thyme, sage sprigs), 1 lemon
- Roast the Turkey: Place the roasting pan with the turkey breast in the preheated oven. Roast for 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part of the breast (without touching the bone) registers 165°F (74°C). Halfway through cooking (around 45 minutes), you can loosely tent the turkey breast with aluminum foil if the skin is browning too quickly.
- Rest the Turkey: Once the turkey reaches the internal temperature, remove the roasting pan from the oven. Transfer the turkey breast to a cutting board and tent it loosely with aluminum foil. Let the turkey rest for at least 15-20 minutes before carving.
- Carve and Serve: Carve the Roasted Turkey Breast against the grain into slices and serve immediately. Optionally, use the pan drippings to make a simple gravy.