Roasted turkey breast is a classic and versatile dish, perfect for any special occasion or holiday feast. With its succulent meat and crispy skin, it never fails to impress. Whether you’re hosting a family gathering or simply craving a delicious meal, this recipe will guide you through the steps to achieve a perfectly roasted turkey breast that will leave your guests begging for more.
1. Roasted Turkey Breast Recipe
Ingredients
- 1 bone-in turkey breast (about 5-6 pounds)
- 4 tablespoons unsalted butter, softened
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried sage
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 lemon, halved
- 1 onion, quartered
- 1 cup chicken or turkey broth
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine the softened butter, dried thyme, dried rosemary, dried sage, salt, black pepper, and minced garlic. Mix well to form a paste.
Pat the turkey breast dry with paper towels. Gently loosen the skin of the turkey breast by sliding your fingers under the skin, being careful not to tear it.
Spread about three-fourths of the herb butter mixture evenly under the turkey breast skin, covering as much of the meat as possible. Rub the remaining butter mixture over the outside of the turkey breast.
Squeeze the juice of one lemon over the turkey breast, and then place the lemon halves inside the cavity of the turkey breast.
Place the quartered onion in the roasting pan, creating a bed for the turkey breast to rest on.
Place the turkey breast, skin side up, on top of the onions in the roasting pan.
Pour the chicken or turkey broth into the bottom of the roasting pan, around the turkey breast.
Cover the roasting pan loosely with aluminum foil, leaving a slight opening to allow steam to escape.
Place the roasting pan in the preheated oven and roast the turkey breast for about 1 hour and 30 minutes.
Remove the foil from the roasting pan and continue roasting for an additional 30 minutes to allow the skin to brown and crisp up.
Check the internal temperature of the turkey breast using a meat thermometer. The turkey breast is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat.
Once cooked, remove the turkey breast from the oven and tent it loosely with foil. Let it rest for about 15 minutes before carving.
Carve the roasted turkey breast into slices and serve warm. You can strain the pan juices and use them to make a gravy, if desired.
Tips
- If your turkey breast has skin, make sure to loosen and season under the skin for maximum flavor.
- Use a meat thermometer to ensure the turkey breast is cooked to the proper temperature, as overcooking can result in dry meat.
- You can baste the turkey breast with pan juices during the roasting process for added moisture and flavor.
- Feel free to adjust the seasonings or add other herbs and spices based on your preference.
With its golden skin, tender meat, and tantalizing flavors, it’s no wonder that it has become a beloved centerpiece for celebratory meals. By following this recipe, you’ll be able to create a roasted turkey breast that is sure to impress both your taste buds and those of your loved ones
