Roast Turkey Breast
User Reviews
5
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Prep Time
25 mins
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Cook Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
6 servings
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Calories
681 kcal
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Course
Main Course
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Cuisine
American
Roast Turkey Breast
Description
This roast turkey breast recipe features a 6-pound thawed turkey breast prepared by loosening the skin gently to spread garlic lemon compound butter underneath. The compound includes softened butter, fresh garlic, lemon zest and juice, rosemary, thyme, salt, and black pepper. The turkey is then rubbed with a mixture of paprika, garlic powder, onion powder, dried thyme, rosemary, salt, pepper, and olive oil.
The turkey is roasted at 425°F alongside wedges of onion, celery ribs, carrot pieces, halved garlic cloves, lemon quarters, and fresh thyme sprigs with some chicken stock for moisture. Basting and loosely tenting with foil as needed prevent premature browning while producing crisp skin and moist meat.
Resting the turkey breast after roasting for at least 20 minutes allows juices to redistribute for a tender slice. Cooking times range approximately from 15 to 18 minutes per pound depending on size. The meat is seasoned inside and out, making it flavorful and aromatic, suited to holiday meals or special occasions.
Proper thawing—allowing 24 to 48 hours in the fridge for a whole breast—is important. Patting the skin dry before applying the butter blend enhances crispiness. Bringing the bird to near room temperature before roasting helps even cooking.
Ingredients
- 6 lb turkey breast half or whole breast, completely thawed out
- 1 onion cut into 4 wedges
- 2 celery cut into 3 “ pieces, ribs
- 2 carrot cut in 2-3” pieces
- 3-4 garlic cut in half lengthwise, cloves
- 1 lemon quartered
- 4 fresh thyme sprigs
- ½ cup chicken stock
Garlic Lemon Butter
- ½ cup butter 1 stick, softened
- 4 cloves garlic pressed
- lemon zest and juice from 1
- 1 Tablespoon rosemary chopped, fresh
- 1 Tablespoon thyme chopped, fresh
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
Spice Rub
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 2 teaspoons salt
- ½ teaspoon black pepper fresh ground
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 F.
- Wash turkey breast and pat it dry with paper towels. Remember to take out the giblets.
- Season inside of turkey cavity generously with salt and pepper.
- Using the back of a spoon, carefully separate the skin from the turkey meat, moving downwards with the spoon’s back. Loosen the skin from both sides of the turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
- Make compound butter by adding butter, lemon juice, lemon zest, minced garlic, and chopped herbs to a small bowl. Using a fork mash and mix until well combined.
- Spread out 2/3 of the garlic lemon compound butter under the turkey’s skin using a spoon and using your hands to spread it evenly. Spread the rest of the compound butter over the top of the skin. Set aside.
- In a small mixing bowl combine paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper; pour in olive oil and mix until well incorporated.
- Slather the spice rub all over the turkey breast on the outside.
- Add onion wedges, chopped celery and carrots, garlic, and fresh thyme sprigs to a small roasting pan or large enough baking dish or skillet.
- Place turkey breast on top, skin side up. If making ahead, stop here; cover turkey with foil and refrigerate for up to 24 hours. Remove from the fridge 1 hour before cooking.
- Pour chicken stock into the pan.
- Transfer to the oven and place on the middle-lower rack, don’t cover the turkey. Reduce oven heat to 325˚F.
- Bake for 2 to 2.5 hours depending on the size of the turkey breast (see turkey breast cooking time chart below,, or until internal temperature reaches 155˚F. About 15 to 18 minutes per pound. Use a instant read meat thermometer to check for doneness.(If you want crispier skin, baste the turkey breast every 30 minutes. If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.)
- Remove from the oven & let stand for 20 - 30 minutes before cutting.
Notes
- Allow frozen turkey breast 24 to 48 hours to thaw completely in the refrigerator before preparation.
- Pat the turkey skin dry to promote crispiness during roasting.
- Remove turkey from fridge about an hour before roasting to reach room temperature for even cooking.
- Roast about 15-18 minutes per pound, adjusting according to size.
- Apply compound butter both under the skin and over the surface for juicy, flavorful meat.
- Baste during roasting to encourage crispy skin; tent with foil if skin browns too quickly.
- Rest turkey at least 20 minutes before slicing to allow juices to redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 11g | 4% |
| Protein | 100g | 200% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 286mg | 95% |
| Sodium | 2279mg | 95% |
| Potassium | 1295mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4221IU | 84% |
| Vitamin C | 26mg | 29% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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