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Roasted Turkey Breast Recipe
Ash Tyrrell

Roasted Turkey Breast Recipe

When I first tried this roasted turkey breast recipe, I couldn’t believe how tender and flavorful it turned out. It’s now my secret weapon for everything from fancy holiday feasts to casual weeknight dinners.
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Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Turkey breast about 3–5 pounds: Choose boneless or bone-in based on your preference. Bone-in adds a bit more flavor.
  • Olive oil 3 tablespoons: Keeps the meat moist and helps create that crispy outer layer.
  • Garlic cloves 4, minced: Fresh garlic offers the best burst of flavor. Skip the jarred stuff!
  • Lemon 1, juiced: Adds a bright, zesty kick and balances the richness.
  • Fresh rosemary 2 sprigs: Essential for that holiday vibe.
  • Thyme 1 teaspoon: A gentle herb that complements rosemary perfectly.
  • Salt 1 teaspoon: Don’t be shy! Seasoning is key for turkey.
  • Black pepper 1 teaspoon: Adds just the right amount of spice.

Method
 

  1. Start by patting the turkey breast dry with paper towels. This helps the seasoning stick better and ensures a crispy, golden crust. Trust me, this small step makes a big difference in the final result.
  2. Drizzle the turkey breast with olive oil, rubbing it generously to coat all sides. Then, evenly apply the minced garlic, thyme, rosemary, salt, and black pepper. If you have time, marinate it in the fridge for a few hours. The longer it marinates, the deeper the flavor becomes!
  3. Set your oven to 375°F (190°C), giving it time to preheat fully. Place your seasoned turkey breast in a roasting pan, then squeeze the juice of one fresh lemon over the top for a citrusy lift that brightens every bite.
  4. Place the roasting pan in the oven. Depending on the size of your turkey breast, it’ll need 45-60 minutes to roast. About midway through, baste the turkey with its pan juices. This step locks in moisture and creates an irresistible glaze.
  5. Your meat thermometer is your best friend here! Insert it into the thickest part of the turkey breast, and aim for an internal temp of 165°F (74°C). Nothing beats a perfectly cooked, melt-in-your-mouth turkey.
  6. Don’t skip the resting process! Once out of the oven, allow the turkey to rest for about 10 minutes. This step ensures all those juices stay right where they belong—in the meat! Once rested, slice it up and get ready to dig in.

Notes

  • Use fresh—not frozen! A fresh turkey breast will always yield juicier meat.
  • Resting is non-negotiable. It seals in those heavenly juices, so be patient.
  • Add a splash of wine or chicken stock to the roasting pan for extra flavor and to keep the meat moist.