Roast Turkey Breast
User Reviews
5.0
18 reviews
Excellent
-
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
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This delicious roast turkey breast is perfect for your Thanksgiving meal. Super easy to make, and it comes out wonderfully juicy and flavored every single time. Be sure to grab this foolproof turkey breast recipe this year. It's the best!
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Ingredients
- 6 lb turkey breasts half or whole breast, completely thawed out
- 1 onion cut into 4 wedges
- 2 celery ribs cut into 3 “ pieces
- 2 carrots cut in 2-3” pieces
- 3-4 garlic cloves cut in half lengthwise
- 1 lemon quartered
- 4 fresh thyme sprigs
- ½ cup chicken stock
Garlic Lemon Butter
- ½ cup butter 1 stick, softened
- 4 cloves garlic pressed
- Zest and Juice from 1 lemon
- 1 Tablespoon fresh Rosemary chopped
- 1 Tablespoon fresh thyme chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Spice Rub
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons salt
- ½ teaspoon fresh ground pepper
- 2 tablespoons olive oil
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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
- If using frozen turkey breast, allow time for it to thaw fully before seasoning. You need about 24 to 48 hours in the refrigerator to thaw a whole turkey breast.
- Patting the skin of the turkey removes any excess moisture and helps to get crispy skin.
- If making ahead of time, take the turkey out of the fridge an hour before roasting it.
- Roast the turkey breasts for about 15 - 18 minutes per pound of turkey. (see cooking time chart above)
- Make sure you add herbs and butter under the skin to keep the meat juicy and flavorful.
- Make sure the skin is well brushed with oil or with the oil spice rub from the recipe.
- Baste the turkey breasts if you want a crispy skin, and use a baster.
- 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.
- Let the roast turkey breast rest for at least 20 minutes before slicing and serving.
- Cooking time chart:
- 4 - 6 lbs - 1 to 1 3/4 hours
- 6 - 8 lbs - 1 1/2 to 2 1/2 hours
- 8 - 10 lbs - 2 to 3 hours
- 10 - 12 lbs - 2 1/2 to 3 1/2 hours
- 12 - 14 lbs - 3 to 4 1/4 hours
- 14 - 16 lbs - 3 1/2 to 4 3/4 hours
Nutrition Information
Show Details
Calories
681kcal
(34%)
Carbohydrates
11g
(4%)
Protein
100g
(200%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Cholesterol
286mg
(95%)
Sodium
2279mg
(95%)
Potassium
1295mg
(37%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4221IU
(84%)
Vitamin C
26mg
(29%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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