Herb-Roasted Turkey Breast
A juicy oven-roasted turkey breast with golden, seasoned skin and plenty of garlic, rosemary and thyme. It gives you all the flavour of a traditional turkey dinner without roasting a whole bird.
Ingredients
- 1 turkey breast boneless, skin-on, about 1.4–1.8 kg (3–4 lb)
- 3 tablespoons butter softened
- 1 tablespoon olive oil
- 3 garlic cloves finely minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried sage
- 1½ teaspoons salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup chicken or turkey broth
Instructions
Prepare the oven.
- Preheat the oven to 190°C (375°F). Lightly grease a roasting pan or baking dish.
Dry the turkey.
- Pat the turkey breast very dry with paper towel. This small step helps the skin become golden rather than soft.
Make the herb butter.
- In a small bowl, combine the softened butter, olive oil, garlic, rosemary, thyme, sage, salt, pepper, onion powder and smoked paprika.
Season the turkey.
- Carefully loosen the skin without removing it. Rub about half of the herb butter directly over the meat beneath the skin. Spread the remaining mixture over the outside of the turkey.
Prepare for roasting.
- Place the turkey breast skin-side up in the roasting pan. Pour the broth into the bottom of the pan, taking care not to pour it over the seasoned skin.
Roast.
- Roast uncovered for 60–90 minutes, depending on the size and thickness of the turkey. Begin checking it after one hour.
Check for doneness.
- The turkey is ready when a meat thermometer inserted into the thickest part reaches 74°C (165°F). If the skin browns too quickly, loosely cover it with foil.
Rest and slice.
- Transfer the turkey to a cutting board and loosely cover with foil. Let it rest for 15 minutes before slicing across the grain.
For a juicy herb-roasted turkey breast, spread the garlic herb butter underneath the skin instead of only coating the outside. The butter melts directly into the turkey as it roasts, adding flavour and helping the lean breast meat stay tender and moist.
Notes
- For the juiciest herb-roasted turkey breast, use softened butter and spread part of it underneath the skin. It seasons the meat directly and helps prevent the turkey breast from drying out.
- Pat the turkey skin dry before adding the garlic herb butter. This helps the outside roast instead of steam and gives you a more golden finish.
- A 3–4 lb turkey breast usually takes about 60–90 minutes at 375°F (190°C), but thickness can make a real difference. Start checking early.
- Always use a meat thermometer. Insert it into the thickest part of the turkey breast without touching bone, and cook until it reaches 165°F (74°C).
- If the skin becomes dark before the centre is cooked, cover the turkey loosely with foil. Do not wrap it tightly, or the skin can soften.
- Pour the broth around the turkey rather than over the top. Keeping the seasoned skin dry helps it brown nicely.
- Let the roasted turkey breast rest for at least 15 minutes before slicing. This is important. The juices settle back into the meat, giving you tender, moist slices.
- Bone-in and boneless turkey breasts can both be used, but the cooking time may vary. Bone-in turkey breast often takes a little longer.
- Slice the cooked turkey breast against the grain for more tender pieces.
- Save the buttery herb pan juices for serving or making homemade turkey gravy. They have loads of rosemary, thyme and garlic flavour.
Nutrition
Serving: 1servingCalories: 361kcalCarbohydrates: 1gProtein: 28gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 100mgSodium: 895mgPotassium: 341mgFiber: 0.4gSugar: 0.1gVitamin A: 351IUVitamin C: 2mgCalcium: 31mgIron: 1mg
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