Ingredients
Equipment
Method
- Preheat Oven & Prep Turkey: Preheat your oven to 375°F (190°C). Remove the turkey breast from its packaging, pat it dry thoroughly with paper towels. Drying the turkey is crucial for achieving crispy skin.1 (2-3 pound) boneless, skin-on turkey breast
- Make the Herb Rub: In a small bowl, combine the olive oil, chopped fresh rosemary, chopped fresh thyme, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until a paste forms.2 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
- Season the Turkey: Place the turkey breast in a roasting pan or an oven-safe dish. Rub the herb mixture all over the turkey breast, making sure to get underneath the skin if possible, for maximum flavor penetration.1 (2-3 pound) boneless, skin-on turkey breast
- Add Liquid: Pour the chicken broth (or water) into the bottom of the roasting pan. This helps keep the turkey moist and creates a flavorful base for any pan drippings or gravy later.1/2 cup chicken broth
- Roast the Turkey: Place the roasting pan in the preheated oven. Roast for 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey breast reads 160-165°F (71-74°C). The exact cooking time will vary based on the size of your turkey breast and your oven.
- Rest the Turkey: Once cooked, remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 10-15 minutes before slicing. Resting is vitally important as it allows the juices to redistribute throughout the meat, ensuring a tender and moist final product.
- Slice and Serve: After resting, slice the turkey breast against the grain and serve immediately with the pan drippings, if desired.
Notes
Remember, the key to a juicy تركيا breast is not to overcook it and to allow ample resting time after it comes out of the oven.
