Description
This juicy Roast Turkey Breast features golden, crispy skin and tender meat with rich garlic herb butter. It’s a simple oven-roasted turkey recipe for Thanksgiving, Christmas, and smaller family gatherings.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C). In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, and black pepper. Mix until smooth.
- Carefully loosen the turkey skin with your fingers without tearing it. Spread half the garlic herb butter directly over the meat underneath the skin.
- Pull the turkey skin back into place. Rub the remaining garlic herb butter evenly over the outside of the skin.
- Place the turkey breast skin side up in a 9×13-inch baking dish.
- Roast uncovered for approximately 1½ to 2 hours. Check the thickest part with a meat thermometer. Remove the turkey when it reaches 160°F (71°C) if you can confirm it will reach 165°F (74°C) during resting.
- Remove the turkey from the oven and loosely cover it with aluminum foil. Rest for 15 minutes. Confirm that the internal temperature reaches 165°F (74°C) before serving. If it does not, return it to the oven until it reaches that temperature.
- Carefully remove the breast meat from the bone. Slice across the grain, arrange on a serving platter, garnish with fresh herbs, and serve with your favorite side dishes.
Notes
Thawing: Allow approximately 24 hours of refrigerator thawing for every 5 pounds of frozen turkey breast. A 6½-pound breast generally needs about 2 days.
Bone-In Turkey: Bone-in turkey breast generally produces juicier, more flavorful meat than boneless cuts.
Brining and Basting: Both are optional. The garlic herb butter adds flavor and helps the meat retain moisture.
Make Ahead: Season the turkey the night before and refrigerate uncovered. Let it lose a little refrigerator chill while the oven preheats.
Cooking Temperatures: Always check the thickest part with a meat thermometer. The turkey must reach 165°F (74°C) before serving.
Roasting Times: 3 to 5 pounds: 1 to 1½ hours. 5 to 7 pounds: 1½ to 2 hours. 7 to 8 pounds: 2 to 3 hours.
Crispy Skin: Roast uncovered and avoid frequent basting.
Citrus Herb Variation: Add orange zest, lemon zest, rosemary, thyme, and sage to the butter.
Honey Mustard Variation: Mix butter with honey, Dijon mustard, garlic, and smoked paprika.
Truffle Variation: Add truffle butter or truffle oil, minced shallots, and fresh thyme.
Serving Suggestions: Serve with mashed potatoes, stuffing, cranberry sauce, roasted vegetables, or green beans.
Gravy: Save the roasting juices and use them to prepare homemade turkey gravy.
Storage: Refrigerate leftover cooked turkey in an airtight container for 3 to 4 days.
Freezing: Freeze leftovers for up to 3 months for best quality.
Reheating: Thaw frozen turkey overnight in the refrigerator. Add a little broth, cover with foil, and reheat at 325°F for approximately 15 to 20 minutes, or until the center reaches 165°F. Alternatively, microwave portions for 1 to 2 minutes or until thoroughly heated.
Leftover Ideas: Use leftover turkey in soups, salads, sandwiches, wraps, or casseroles.
Equipment: 9×13-inch baking dish, mixing bowl, meat thermometer, aluminum foil, and carving knife.
Additional Nutrition: Polyunsaturated fat: 2 g. Monounsaturated fat: 6 g. Potassium: 933 mg. Vitamin A: 582 IU. Vitamin C: 2 mg. Calcium: 64 mg. Iron: 2 mg.
Nutrition values are estimates per approximately 6-ounce (170 g) serving.