Roast Turkey Breast

Celebrate Thanksgiving Day with roasted turkey breast. Perfect for small gatherings or a hassle-free holiday without having to carve a whole turkey. The aroma of flawlessly baked goodness from a mouthwatering, perfectly seasoned, juicy centerpiece will draw everyone in.

Course dinner, holiday main, Main

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 1

Marinating Time 1

Total Time 2 30

Servings

Calories 623kcal

Author Imma

Ingredients

1 4-6-pound turkey breast, boneless and skin-on
1½ -2 teaspoons (7.5g-10g) salt
1 teaspoon (2g) black pepper, coarsely ground to taste
4 ounces (113g) unsalted butter, softened
2 teaspoons (10g) minced garlic
5 leaves fresh sage, minced
3 large sprigs rosemary, leaves removed and minced (about 1 tablespoon)
2 sprigs thyme, minced (1 tablespoon)
1 teaspoon (2g) paprika
1 tablespoon (4g) parsley, chopped
1 onion, quartered
1 stick celery
6 cloves garlic, crushed

Instructions

Pat dry turkey breast with paper towels. Season with salt and pepper, slipping salt under the skin where possible.
Combine butter, minced garlic, sage, rosemary, thyme, paprika, and parsley. Let it rest in the fridge until ready to use. You can make the herb butter a day or two in advance if desired.
Loosen the turkey skin by carefully running your fingers between the skin and the meat; the skin is very fragile, so be careful not to tear it.
Generously rub the turkey breast with the herb butter and season under the skin. Let it rest in the fridge for up to 24 hours.
Remove the turkey from the fridge an hour before cooking to bring it to room temperature.
Position the rack in the lowest part of the oven, remove any other racks.
Preheat your oven to 400ºF (200ºC).
Place onion, celery, and garlic in a 3-quart baking dish, then place the turkey breast on top, skin-side up.
Roast the turkey for 30 minutes, then reduce the heat to 325°F (160℃). Continue to roast until an instant-read thermometer registers 165°F (75℃) in the thickest part of the breast, about 1 hour or more, depending on the size of your turkey breast.
If the turkey is browning too fast, tent it with foil to prevent over-browning.
Remove the turkey from the oven and let it sit for 15-20 minutes before carving so the juices settle back into the meat. Reserve turkey drippings to make gravy. Discard the herbs and onions, and serve.

Notes

Thaw frozen turkey breasts in the refrigerator for 24-30 hours before roasting.
Don't skip rubbing butter under the skin because fat really does help turkey breast stay juicier.
The same method works on chicken breasts; just reduce the roasting time by half.
If the turkey is browning too fast, tent it with foil to prevent over-browning.
Remove the turkey from the oven and let it rest for 15-20 minutes before carving.
Don't forget to reserve the turkey drippings for the gravy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition