Oven Roasted Turkey Breast
Oven-roasted turkey breast is the perfect main dish when you want all the flavor of a holiday turkey without cooking the whole bird! Juicy, tender, and full of savory herbs, this recipe is simple enough for weeknights but impressive enough for Thanksgiving dinner.
Servings 6 servings
Calories 460kcal
Ingredients
- 5 lbs turkey breast bone-in , thawed, 4-5 pounds
- 4 tbsp butter unsalted, softened
- 4 cloves garlic minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
Instructions
- Preheat the oven to 375°F (190°C). Place a roasting rack or trivet inside a roasting pan or dutch oven.
- Dry the turkey breast by patting it with paper towels.
- Mix the butter, garlic, rosemary, thyme, paprika, salt, and pepper In a small bowl.
- Lift the skin of the turkey breast away from the flash and spread half of the butter mixture under the skin. Rub the remaining butter mixture over the outside of the turkey.
- Add the chicken broth in the bottom of the roasting pan.
- Place turkey breast on the rack in the pan, skin side up. Roast uncovered for 1 ½ to 2 hours, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from the oven and tent loosely with foil, allowing the turkey to rest for 15 minutes before slicing.
Notes
Tips:
If the turkey begins to brown too much, tent it loosely with aluminum foil for the remainder of the cooking time. Use a meat thermometer to check the temperature before removing from the oven. Roast until the thickest part reaches 165°F. Drying the turkey before seasoning it will help the butter stick and make the skin crispier. To make ahead: Season the bird up to a day early, cover, and refrigerate for deeper flavor. Let the turkey sit at room temperature for 30 minutes before roasting.
If the turkey begins to brown too much, tent it loosely with aluminum foil for the remainder of the cooking time. Use a meat thermometer to check the temperature before removing from the oven. Roast until the thickest part reaches 165°F. Drying the turkey before seasoning it will help the butter stick and make the skin crispier. To make ahead: Season the bird up to a day early, cover, and refrigerate for deeper flavor. Let the turkey sit at room temperature for 30 minutes before roasting.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 1g | Protein: 82g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 225mg | Sodium: 1239mg | Potassium: 964mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg | Net Carbohydrates: 1g