Roast Turkey Breast
User Reviews
4.8
226 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
45 mins
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Inactive Time (for Salting Turkey Breast)
30 mins
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Servings
6 people
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Calories
2542 kcal
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Course
Main Course
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Cuisine
Mediterranean
Roast Turkey Breast
Report
Roast Turkey Breast features a bone-in breast seasoned with a warm spice blend including allspice, paprika, and nutmeg, accompanied by roasted grapes, garlic, parsley, shallots, and celery. The seasoning mixture is applied under and over the skin to infuse the meat with aroma and flavor. Roasting at a high temperature yields a well-browned, tender breast, while the side of roasted grapes adds a subtle sweetness.
Description
The recipe begins by salting the turkey breast thoroughly, including beneath the skin, which helps draw out moisture and enhances flavor. After allowing the breast to rest, grapes are roasted separately until soft and lightly caramelized. The turkey is rubbed with a blend of aromatic spices and herbs and then roasted at high heat.
This cooking method produces a crisp-skinned turkey with moist, flavorful meat infused with the spiced blend and herbal garlic topping. The combination of flavors adds complexity to a classic roast, while the roasted grapes provide a fruity counterpoint.
The roast turkey breast can be served sliced with shallots and celery from the roasting pan or alongside the roasted grapes. Leftovers keep well refrigerated for up to four days or can be frozen for longer storage.
The recipe also scales for a whole bone-in breast by doubling the spices and herbs, with an increased cooking time accordingly.
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Ingredients
- 2 1/2 pound turkey breast completely thawed if previously frozen, bone-in, half of a whole
- kosher salt
- 1 pound red grapes stemmed, seedless
- extra virgin olive oil
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1 teaspoon black pepper ground
- 1/2 teaspoon ground nutmeg
- 1 head garlic about 14 cloves, peeled and minced
- Large handful parsley chopped, fresh
- 8 shallot peeled and halved, small
- 7 celery roughly chopped, stalks
Instructions
- Salt the turkey. Pat the turkey breast dry and season with kosher salt on both sides (be sure to carefully lift the skin up and salt underneath as well.) Set aside at room temperature for 30 minutes or, if you have the time, in the fridge uncovered for 2 hours or overnight. If you do chill the turkey, take it out of the refrigerator and set it aside at room temperature while you preheat the oven.
- Roast the grapes. Arrange a rack in the center of the oven and preheat it to 450°F. Add the grapes to a 9 1/2 x 13 baking pan. Toss them with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, until slightly softened. Transfer the grapes to a plate. Set the pan aside and leave the oven on.
- Season the turkey. In a small bowl, mix together the allspice, paprika, black pepper, and nutmeg. Season turkey with the spice mixture on all sides. Carefully lift skin and rub spice mixture underneath. In a large, shallow bowl, combine the minced garlic, parsley and about 1/3 to 1/2 cup extra virgin olive oil. Mix well. Add the turkey to the bowl and gently press the garlic and parsley mixture all over (again, apply the mixture underneath the skin).
- Prep the vegetables. In the same pan in which you roasted the grapes, add the shallots and celery. Season the vegetables with kosher salt and a drizzle of extra virgin olive oil. Place the turkey breast on top, skin side up.
- Roast the turkey breast. Put the turkey in the oven and immediately turn the heat down to 350°F. Roast the turkey, checking it occasionally; if at some point you notice the turkey skin browning too much, cover it with foil.
- Return the grapes to the pan. After 40 minutes, carefully remove the turkey from the oven and add in the grapes. Return the turkey to the oven and roast until its internal temperature registers 155°F, about 45 minutes total. If your turkey needs a little bit of color, switch the oven to broil, keeping close attention to it, and broil it until nicely browned, about 2 to 3 minutes. Remove it from the oven.
- Rest the turkey. Cover the turkey loosely with foil and let it rest undisturbed for about 15 minutes. The turkey meat will continue to cook and its internal temperature should rise to 165°F.
- Slice the turkey. Transfer the turkey breast to a cutting board. Place the edge of a knife against the breast bone and carve the breast away, using the rib bones as a guide. Once the meat is off the bone, move the bones aside. Cut the breast crosswise into slices. Serve the sliced turkey with roasted vegetables and grapes.
Notes
- For larger servings, double the spice and herb quantities to prepare a whole bone-in turkey breast with similar cooking steps and temperature guidelines.
- Store leftovers in an airtight container refrigerated for up to four days or freeze tightly wrapped for up to two months.
- Be sure to season both sides and underneath the skin for even flavor distribution.
Nutrition Information
Show Details
Calories
254.2kcal
(13%)
Carbohydrates
7.3g
(2%)
Protein
30.7g
(61%)
Saturated Fat
3.2g
(16%)
Cholesterol
80.7mg
(27%)
Sodium
2606.7mg
(109%)
Potassium
126.9mg
(3%)
Fiber
1.4g
(6%)
Vitamin A
185.1IU
(4%)
Vitamin C
2.5mg
(3%)
Calcium
18mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 2542 kcal
% Daily Value*
| Calories | 254.2kcal | 13% |
| Carbohydrates | 7.3g | 2% |
| Protein | 30.7g | 61% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 80.7mg | 27% |
| Sodium | 2606.7mg | 109% |
| Potassium | 126.9mg | 3% |
| Fiber | 1.4g | 6% |
| Vitamin A | 185.1IU | 4% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
226 reviews
Excellent
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