Succulent Oven-Roasted Turkey Breast

My sister called on a Tuesday afternoon asking if I could make something special for Sunday dinner, and turkey breast was the first thing that came to mind. I'd been intimidated by whole turkeys for years, but somehow a boneless breast felt manageable, even forgiving. That first time, I roasted it surrounded by vegetables that caramelized into something unexpectedly golden, and when I pulled it from the oven, the kitchen smelled like a proper Sunday dinner without all the fuss. It's become the recipe I reach for whenever I want to feel like I'm doing something fancy without actually breaking a sweat.

I made this for my parents' anniversary dinner last spring, and my mom kept saying she didn't expect homemade turkey to taste this moist and tender. There's something about cooking for people who genuinely didn't expect much that makes the whole thing feel like you've pulled off a small miracle. Watching everyone go quiet after that first bite was worth every minute of prep.

Ingredients

• 1 (3–4 lb / 1.5–1.8 kg) boneless turkey breast, skin-on: Skin-on is non-negotiable here; it gives you that crispy, golden exterior and keeps everything underneath juicy.
• 2 tbsp olive oil: You'll rub this all over like you're giving the turkey a massage before it goes in the oven.
• 2 tsp kosher salt: Don't skip kosher salt for this one; it adheres better than fine sea salt and seasons more evenly.
• 1 tsp freshly ground black pepper: Fresh grinding makes a real difference; pre-ground can taste flat by comparison.
• 1 tsp dried thyme: Thyme is earthy and subtle; it doesn't shout but adds a quiet sophistication to the whole thing.
• 1 tsp dried rosemary: Rosemary is the reason people think this tastes fancy, so don't be timid with it.
• 1/2 tsp smoked paprika: This brings a whisper of smokiness that makes you wonder if you actually slow-smoked something.
• 3 medium carrots, peeled and cut into chunks: Carrots are your secret sweetness; they balance the herbs and become almost candy-like when roasted.
• 2 large onions, peeled and quartered: Onions break down and caramelize, creating a natural, lightly sweet base for everything above.
• 3 celery stalks, cut into chunks: Celery adds a savory backbone that keeps everything grounded and familiar.
• 4 garlic cloves, smashed: Smashing releases the oils; whole cloves would hide in the pan, but smashed ones perfume everything.
• 1 cup (240 ml) low-sodium chicken broth: Low-sodium matters because you're already seasoning generously, and you don't want it to tip salty.
• 1/4 cup (60 ml) dry white wine (optional): Wine adds a brightness to the pan juices that makes them taste restaurant-quality, but broth alone works fine.

Instructions

Preheat to 375°F (190°C):

Get your oven humming while you prep; a truly preheated oven makes the difference between pale and golden skin.

Dry and season the turkey:

Pat the breast completely dry with paper towels—moisture is the enemy of crispy skin. Rub it with oil like you mean it, then dust all those herbs and spices across every surface, taking an extra moment on the skin side where people will see it.

Arrange vegetables in the pan:

Scatter carrots, onions, celery, and garlic in a single layer across your roasting pan, spreading them so they have room to caramelize rather than steam. Think of them as a bed for your turkey.

Position the turkey on the vegetables:

Place the turkey skin-side up directly on top of the vegetables, which will prop it up slightly and let the hot air circulate underneath.

Add liquid around (not over) the turkey:

Pour broth and wine around the turkey, being careful not to splash the skin; wet skin won't crisp. The liquid will steam up and keep everything moist from below.

Roast for 1 hour 10 minutes to 1 hour 20 minutes:

Check the internal temperature in the thickest part with a meat thermometer; 165°F (74°C) is your target. About halfway through, use a spoon to baste the turkey with pan juices, which is the single most important step for keeping it tender.

Finish the skin if needed:

If the skin looks pale after roasting, crank the broiler to high and give it 2–3 minutes, watching like a hawk so it browns without burning. This takes it from good to restaurant-quality.

Rest and serve:

Transfer the turkey to a cutting board, tent loosely with foil, and let it sit for 15 minutes; this allows the juices to redistribute and keeps the meat moist when you slice. While it rests, toss the vegetables with a pinch of salt and spoon the pan juices over everything.

Save

My nephew asked for seconds, which meant more to me than any compliment because he's the kind of kid who eats everything the same way—with suspicion. Something about watching someone who didn't expect to enjoy something discover that they do changes how you think about cooking.

Why This Works Better Than You'd Expect

Boneless turkey breasts have a reputation for being dry, but that's usually because people don't baste them or they overcook them. The vegetables underneath do double duty here: they keep the breast elevated so heat can circulate, and they create a natural moisture barrier that steams upward. The herbs aren't just flavor; they're a signal that you've thought about this, that it's not just something you threw in the oven.

Building Your Pan Juices

The real magic happens in the bottom of the pan while the turkey cooks. Chicken broth is fine on its own, but a splash of white wine transforms it into something you'd actually spoon over meat intentionally. If wine feels fancy or you don't have it, extra broth works, but you'll taste the difference. The caramelized vegetables add a natural sweetness that balances everything.

Beyond Sunday Dinner

People don't always think of leftover turkey as something exciting, but sliced cold the next day with a squeeze of lemon and fresh herbs, it's honestly better than the original. Chopped into a salad or tucked into a sandwich with fresh greens and a smear of mustard, it becomes something entirely different.

• Slice extras thinly and layer into sandwiches with arugula and good mustard for a next-day win.
• Chop what's left and toss into a salad with lemon vinaigrette and toasted pine nuts for something that feels intentional.
• Shred any scraps and freeze them for quick quesadillas or grain bowls later in the week.

Save

This recipe exists because I wanted Sunday dinner to feel special without turning into a full production. It does exactly that.

Recipe FAQs

→ How do I ensure the turkey breast stays moist?

Rubbing the turkey with olive oil and herbs helps lock in moisture. Basting with pan juices halfway through roasting also preserves juiciness.

→ Can I use fresh herbs instead of dried?

Yes, fresh rosemary or thyme sprigs can be added to the roasting pan for added aroma and depth of flavor.

→ What vegetables work best for roasting alongside the turkey?

Carrots, onions, celery, and garlic provide a flavorful aromatic base that complements the turkey well during roasting.

→ Is it necessary to use white wine in the roasting liquid?

No, white wine is optional and can be replaced with extra chicken broth if preferred.

→ How do I get the turkey skin crisp?

If the skin isn’t crisp after roasting, broil the turkey for 2-3 minutes, watching carefully to avoid burning.