Roasted Turkey Breast

Our roasted turkey breast is so simple to prepare, but it produces such tender, juicy meat and the crispiest, most flavorful skin!

Course Dinner

Cuisine American

Keyword roasted turkey breast

Prep Time 10

Cook Time 1 30

Resting Time 15

Total Time 1 55

Servings

Calories 222kcal

Author Karly Campbell

Ingredients

4-6 pound bone-in skin-on turkey breast
6 tablespoons butter room temperature
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
½ teaspoon dried sage
Shallots carrots, garlic, for roasting pan
Chicken or Turkey broth for roasting pan

Instructions

Preheat oven to 375 degrees. Place a rack in a roasting pan or grease a 9x13 baking dish.
Stir together the butter and seasoning until well combined.
Arrange the turkey breast side up and pat dry with paper towels.
Loosen the skin with your fingers and spread about half of the butter mixture under the skin. Smooth it out to cover as much of the turkey as possible.
Spread the remaining butter mixture over the outside of the turkey skin to coat.
Spread a handful roughly chopped shallots, carrots, and garlic in the bottom of a roasting pan and top with a roasting rack. Pour just enough broth in the bottom of the pan to cover the bottom without touching the rack.
Place turkey breast on the rack.
Roast in the oven for about 15-20 minutes per pound, until the turkey reaches 160 degrees. Remove from the oven, tent with foil, and let rest for 15-20 minutes or until the internal temperature reaches 165 degrees.

Notes

Fresh Herbs: You may use about 1 tablespoon of fresh oregano and rosemary in place of dried, if preferred.

Boneless Breast: This recipe also works well with a boneless breast, but the turkey will cook faster.

Roasting Rack: We like to cook the turkey on a rack for the best results. If you don't have a rack, just arrange turkey directly on the roasting pan without the shallots, carrots, garlic, and broth.

Gravy: We're still perfecting our gravy recipe, but we're close! The gravy shown in the photos here is made by making a roux with tapioca flour and butter (2 tbsp each). Cook to form a paste over medium heat for 2 minutes and then whisk in 2 cups of broth or drippings and continue whisking until thickened. Season with salt and pepper to taste. Gravy is not included in nutrition information. Enter into a nutrition calculator for macros, if needed.

Nutrition