Description
A flavorful and juicy herb and garlic roasted turkey breast perfect for smaller gatherings or holiday meals. This recipe uses fresh thyme, rosemary, and garlic combined with butter to create a moist and aromatic turkey breast with a crispy skin, roasted to perfection in the oven.
Ingredients
Scale
Turkey Breast
- 1 3-4 lb half turkey breast
Herb Butter Mixture
- 4 tbsp room temperature butter
- 1 tbsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 2 cloves minced garlic
- 1 tsp salt
- 1 tsp cracked black pepper
Others
- 1 cup water
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a sheet pan or roasting pan with parchment paper to prepare for roasting the turkey breast.
- Prepare Herb Butter: Chop the fresh thyme, rosemary, and garlic finely. In a bowl, mix these herbs and garlic with the room temperature butter, using your fingers to soften and blend the butter well for even spreading.
- Apply Herb Butter: Liberally spread the herb butter mixture both under the skin and over the top of the turkey breast to infuse flavor and keep the meat moist during roasting.
- Position Turkey: Place the butter-coated turkey breast skin side up onto the parchment-lined roasting pan. Optionally, you may lay the turkey breast on a bed of sliced onions, carrots, or celery for additional flavor to the pan drippings.
- Roast Turkey: Roast the turkey breast at 350°F for approximately 15-20 minutes per pound, about 1 hour total for a 3-4 lb breast. Regularly check the internal temperature with a thermometer to monitor doneness.
- Crisp Skin: In the last 15 minutes of roasting, remove any cover and increase the oven temperature to 400°F to crisp up the skin beautifully.
- Rest and Serve: Remove the turkey breast from the oven once it reaches 150°F internal temperature. Let it rest to carry overcook to 165°F, ensuring juicy meat. Slice and serve immediately or chill for sandwich use.
Notes
- This recipe is perfect if you want to prepare a smaller turkey portion for fewer people without cooking a whole bird.
- Using fresh herbs enhances the flavor significantly compared to dried herbs.
- Resting the turkey is crucial to allow juices to redistribute and finish cooking to safe temperatures.
- Optional vegetables under the turkey not only add flavor but can be used to make gravy with pan drippings.
Nutrition
- Serving Size: 1 serving (approximately 6-7 ounces cooked)
- Calories: 584 kcal
- Sugar: 0.3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 56 g
- Cholesterol: 160 mg
