Roasted Turkey Breast

Isabella

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.

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Prep Time 15

Cook Time 1 30

Resting Time 20

Total Time 2 5

Servings: 6 servings

Course: Holiday Dinner, Main Dish

Cuisine: American, Traditional

Ingredients Equipment Method Notes

Ingredients

1 bone-in, skin-on turkey breast (3-4 pound)
2 tablespoons unsalted butter softened
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
1 cup chicken broth or white wine (optional)
Fresh herbs (rosemary, thyme, sage sprigs)
1 lemon halved (optional)

Equipment

Roasting Pan
Wire Rack (optional, but recommended)
Small Bowl
Meat Thermometer
Aluminum Foil
Cutting board

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.

Notes

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.