Roasted Turkey Breast is a classic dish that’s both simple and flavorful, making it perfect for any occasion, from family dinners to holiday feasts. This recipe results in tender, juicy meat infused with aromatic herbs, ensuring that your Roasted Turkey Breast will be the star of the table. With customizable herb blends, you can adjust the flavors to fit your tastes or experiment with seasonal ingredients.
Recipe Information
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 43g
Carbohydrates: 0g
Fat: 20g
Fiber: 0g
Sugar: 0g
Sodium: 300mg
Why Make Roasted Turkey Breast
Roasted Turkey Breast offers a wealth of benefits. It’s a lean source of protein, making it a healthier alternative to red meats. Turkey is low in saturated fat, which is great for heart health. Plus, with its versatility, it can be seasoned and cooked in numerous ways, allowing for creativity in the kitchen. This dish is not only delicious but also a fantastic choice for preparing ahead of time, ensuring less stress on busy days.
How to Make Roasted Turkey Breast Step by Step
Ingredients
Turkey:
1 whole or half bone-in turkey breast (or boneless)
Herb Butter:
½ cup unsalted butter, softened
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 cloves garlic, minced
1 ½ teaspoons fresh thyme, chopped
1 ½ teaspoons fresh rosemary, chopped
½ teaspoon fresh sage, chopped
Directions
Prepare the Turkey: If frozen, thaw the turkey breast in the refrigerator. Allow 24 hours of thawing for every 5 pounds. Remove the turkey from the fridge about 20 minutes before cooking to bring it closer to room temperature. Preheat the oven to 325°F (165°C).
Make the Herb Butter: In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.
Season the Turkey: Pat the turkey breast dry with paper towels. Lightly season the outside with additional salt and pepper. Gently loosen the skin, then spread a spoonful of herb butter underneath, coating both sides of the breast. Rub the remaining herb butter evenly over the entire outside of the turkey. Place the prepared turkey breast in a roasting pan or baking dish.
Roast the Turkey: Position oven racks so the turkey breast sits in the center of the oven. Roast at 325°F (165°C) for about 14–15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Tip: Remove the turkey just before it reaches 165°F, as it will continue to cook while resting.
Rest and Serve: Remove from the oven and tent loosely with aluminum foil. Let rest for at least 15 minutes before carving to lock in the juices.
How to Serve Roasted Turkey Breast
Serve your Roasted Turkey Breast alongside classic sides like mashed potatoes, green bean casserole, or cranberry sauce for a traditional holiday meal. For a lighter option, pair it with a fresh salad or roasted vegetables. You can also slice the leftovers for sandwiches or salads, adding versatility to your meal planning.
How to Store Roasted Turkey Breast
For fridge storage, keep any leftover turkey in an airtight container and consume it within 3–4 days. When reheating, use a closed dish in the oven with a splash of broth to keep it moist. If you want to extend its shelf life, you can freeze the turkey for up to 3 months. Just make sure to wrap it well in plastic wrap and then aluminum foil before placing it in the freezer.
Expert Tips for Cooking Roasted Turkey Breast
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Let the turkey rest after cooking to allow juices to redistribute for maximum tenderness.
- Try brining the turkey breast for additional flavor and moisture.
- Experiment with different herbs and spices to create your unique version of Roasted Turkey Breast.
- Save the carcass for making homemade turkey broth!
Delicious Variations of Roasted Turkey Breast
For a spicy twist, add some chili flakes to the herb butter or use a chipotle seasoning. If you prefer a citrus flavor, mix in zest from lemons or oranges for added brightness. A herbed glaze made from honey and mustard can add sweetness and depth to the dish. For vegetarian options, consider a stuffed squash or a roasted portobello mushroom that mimics the textures of turkey.
Roasted Turkey Breast is a dish worth trying, combining flavor, ease, and versatility seamlessly. With its aromatic herbs and juicy meat, this recipe is sure to delight your family and guests alike. Enjoy the rich taste and the satisfaction of a home-cooked meal this season!
Roasted Turkey Breast
Ingredients
Turkey
- 1 whole or half bone-in turkey breast (or boneless)
Herb Butter
- ½ cup unsalted butter, softened
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 ½ teaspoons fresh thyme, chopped
- 1 ½ teaspoons fresh rosemary, chopped
- ½ teaspoon fresh sage, chopped
Instructions
Preparation
- If frozen, thaw the turkey breast in the refrigerator. Allow 24 hours of thawing for every 5 pounds.
- Remove the turkey from the fridge about 20 minutes before cooking to bring it closer to room temperature.
- Preheat the oven to 325°F (165°C).
Making Herb Butter
- In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.
Seasoning and Roasting Turkey
- Pat the turkey breast dry with paper towels. Lightly season the outside with additional salt and pepper.
- Gently loosen the skin, then spread a spoonful of herb butter underneath, coating both sides of the breast.
- Rub the remaining herb butter evenly over the entire outside of the turkey.
- Place the prepared turkey breast in a roasting pan or baking dish.
- Position oven racks so the turkey breast sits in the center of the oven.
- Roast at 325°F (165°C) for about 14–15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Tip: Remove the turkey just before it reaches 165°F, as it will continue to cook while resting.
Resting and Serving
- Remove from the oven and tent loosely with aluminum foil.
- Let rest for at least 15 minutes before carving to lock in the juices.
