why make this recipe
Roasted turkey breast is a fantastic dish that is perfect for any gathering or holiday celebration. Its tender and juicy meat, combined with the rich flavors of herbs and butter, makes it a family favorite. Plus, it’s easier to prepare than a whole turkey, making it an ideal choice for smaller groups. You can enjoy it with your favorite sides, and it provides delicious leftovers for sandwiches or salads.
how to make Roasted Turkey Breast
Ingredients :
- 1 whole or half bone-in turkey breast (or boneless)
- 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 :
- If frozen, thaw the turkey breast in the refrigerator, allowing 24 hours of thawing for every 5 pounds. Remove the turkey from the fridge about 20 minutes before cooking. Preheat the oven to 325°F (165°C).
- In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.
- Pat the turkey breast dry with paper towels and lightly season with additional salt and pepper. Gently loosen the skin and 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 in a roasting pan.
- Roast at 325°F (165°C) for about 14–15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Remove just before it reaches 165°F, as it will continue to cook while resting.
- Remove from the oven and tent loosely with aluminum foil. Let rest for at least 15 minutes before carving.
how to serve Roasted Turkey Breast
Serve the roasted turkey breast with your favorite side dishes. Mashed potatoes, green beans, or cranberry sauce pair well with it. You can also slice the turkey and serve it on a platter for a nice presentation. Drizzle some of the pan juices over the sliced turkey for added flavor.
how to store Roasted Turkey Breast
To store leftover roasted turkey breast, let it cool completely. Then, place it in an airtight container and refrigerate it. It can be stored in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.
tips to make Roasted Turkey Breast
- Make sure your turkey is completely thawed for even cooking.
- Use a meat thermometer to check the internal temperature for perfect doneness.
- For extra flavor, try adding different herbs like oregano or parsley.
- Let the turkey rest before carving to keep it juicy.
variation
You can change up the spices and herbs according to your taste. For a spicy kick, you might add a bit of paprika or cayenne pepper to the herb butter mix. Also, experimenting with citrus zest can offer a fresh flavor twist.
FAQs
Can I use a boneless turkey breast?
Yes, you can use a boneless turkey breast. Just adjust the cooking time, as it may take less time to cook.
How long should I let the turkey rest?
Let the turkey rest for at least 15 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
Can I make this recipe ahead of time?
Yes, you can prepare the herb butter a day in advance and apply it to the turkey breast right before roasting. This can save time on the day you plan to serve it.
Roasted Turkey Breast
Ingredients
Turkey and Seasoning
- 1 whole or half bone-in turkey breast (or boneless) Ensure the turkey is thawed if frozen.
- ½ cup unsalted butter, softened
- ½ teaspoon salt Additional salt for seasoning the turkey.
- ¼ teaspoon freshly ground black pepper Additional pepper for seasoning.
- 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, allowing 24 hours of thawing for every 5 pounds.
- Remove the turkey from the fridge about 20 minutes before cooking.
- Preheat the oven to 325°F (165°C).
- In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.
- Pat the turkey breast dry with paper towels and lightly season with additional salt and pepper.
- Gently loosen the skin and 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 turkey in a roasting pan.
Cooking
- Roast at 325°F (165°C) for about 14–15 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- Remove the turkey just before it reaches 165°F, as it will continue to cook while resting.
- Remove from the oven and tent loosely with aluminum foil.
- Let the turkey rest for at least 15 minutes before carving.
