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) - fully thawed
- 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.
Spread softened garlic herb butter beneath the skin to season the turkey breast directly, then rub the remainder over the outside. For juicy herb-roasted turkey breast, cook to 74°C (165°F) in the thickest part and rest for 15 minutes before slicing.
Notes
-
- Choose the right cut. This herb-roasted turkey breast recipe uses an unrolled, boneless, skin-on breast, fully thawed before cooking. A rolled or netted roast may require different preparation and timing; follow its package instructions.
- Adjust the salt if needed. If the turkey is pre-brined or already seasoned, reduce the added salt. Low-sodium broth also helps control the seasoning.
- Cook to temperature. The roasting time is an estimate. Check the thickest part with a meat thermometer and continue cooking until it reaches 74°C (165°F).
- Protect the golden skin. If the garlic herb coating browns too quickly, loosely cover the turkey with foil while the centre finishes cooking.
- Rest before slicing. Let the roasted turkey breast rest for 15 minutes, then slice across the grain. Save the pan juices for serving or making turkey gravy.
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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