Roasted Turkey Breast
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Resting Time
15 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
315 kcal
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Course
Main Course
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Cuisine
American
Roasted Turkey Breast
Description
This recipe calls for a 4-5 pound bone-in turkey breast seasoned with a mix of olive oil, paprika, minced rosemary, thyme, salt, pepper, garlic powder, onion powder, and parsley. Gently loosening the skin allows some spice rub beneath to flavor the meat directly, while the remainder is rubbed onto the skin and inside the cavity. Roasting at 375°F in a pan racks the turkey to promote even cooking and skin browning.
Roasting time is approximately 20 minutes per pound, with a target internal temperature of 160°F before resting, during which heat carries meat to 165°F. The skin crisps golden brown without covering, as covering traps moisture. Resting the turkey covered with foil for 15 minutes helps juices redistribute so slices are moist and tender.
This turkey breast can be served sliced for main dishes or sandwiches. The seasoning blend provides a flavorful herb and spice crust without overpowering the natural turkey flavor. It is important to thaw the turkey breast safely in the refrigerator ahead of time and check temperatures carefully to avoid over or undercooking.
Fresh herb substitutes can be used in triple amounts for dried herbs. Store leftovers in an airtight container in the refrigerator for up to four days.
Ingredients
- 4-5 pound turkey breast bone-in
- 2 Tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoons rosemary minced, dried
- 2 teaspoons salt
- 1 teaspoon thyme dried
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons parsley dried
Instructions
- Preheat the oven to 375 degrees F. Place turkey breast skin side up on the rack of a roasting pan or a lightly greased 9x13 inch baking dish.
- Mix the olive oil, paprika, rosemary, salt, thyme, pepper, onion powder, garlic powder and parsley together in a small bowl.
- Gently loosen the skin with your fingers then spread some of the spice mixture under the skin. Try to get the spice mixture onto as much of the meat as you can. Rub the remaining spice mixture on top of the turkey breast skin and into the cavity.
- Place the turkey into the preheated oven and bake for approximately 20 minutes per pound or until the internal temperature of the turkey breast reaches 160 degrees F in the center of the thickest part of the breast.
- Remove the turkey breast from the oven and tent with aluminum foil. Let rest for 15 minutes to help the juices redistribute into the meat. This will also bring it up to 165 degrees F. Slice and serve.
Notes
- Roast turkey breast at 375°F for a golden, crispy skin while keeping the inside juicy.
- Do not cover the turkey while roasting to prevent the skin from becoming soft.
- Let the turkey rest 15 minutes after roasting to redistribute juices, ensuring moist slices.
- Slowly thaw the turkey breast in the refrigerator; allow at least one day for a 4-pound breast.
- Stop roasting once internal temperature reaches 160°F; it will rise to 165°F while resting.
- Substitute fresh herbs by tripling the quantity for dried herbs (e.g., 1 teaspoon dried rosemary = 1 tablespoon fresh).
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 45g | 90% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 121mg | 40% |
| Sodium | 992mg | 41% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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