Succulent Oven-Roasted Turkey Breast (Printable version)
Tender turkey breast roasted with aromatic herbs and vegetables for a flavorful main dish.
# Ingredient List:
→ Turkey
01 - 1 boneless turkey breast (3 to 4 pounds), skin-on
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - ½ teaspoon smoked paprika
→ Vegetables
08 - 3 medium carrots, peeled and cut into chunks
09 - 2 large onions, peeled and quartered
10 - 3 celery stalks, cut into chunks
11 - 4 garlic cloves, smashed
→ Liquids
12 - 1 cup low-sodium chicken broth
13 - ¼ cup dry white wine (optional)
# How to Make It:
01 - Set your oven to 375°F.
02 - Pat the turkey breast dry with paper towels, rub it all over with olive oil, then season evenly with kosher salt, black pepper, thyme, rosemary, and smoked paprika.
03 - Distribute carrots, onions, celery, and smashed garlic evenly in a large roasting pan.
04 - Place the seasoned turkey breast skin-side up atop the arranged vegetables.
05 - Pour chicken broth and optional white wine into the pan around the turkey, avoiding pouring over the skin.
06 - Cook in the preheated oven for 1 hour and 10 to 20 minutes until internal temperature reaches 165°F; baste halfway through.
07 - If desired, broil the turkey for 2 to 3 minutes, monitoring closely to crisp the skin.
08 - Transfer turkey to a cutting board, tent with foil, and allow resting for 15 minutes before slicing.
09 - Toss the roasted vegetables, serve alongside sliced turkey, and spoon pan juices over the top.
# Expert Suggestions:
01 -
- No wrestling with a whole bird, but you still get that golden, herb-crusted turkey skin that makes you feel accomplished.
- The vegetables cook right in the pan and turn into caramelized little flavor bombs that taste better than anything you'd make separately.
- One-pan means less cleanup, and honestly, that alone makes it worth trying on a weeknight.
02 -
- Basting halfway through is the secret to turkey that tastes like someone actually cared; skip this and you'll taste the difference immediately.
- A meat thermometer is worth its weight in gold because turkey done at 165°F is still juicy, but even 5 degrees more and it gets dry.
03 -
- Pat the turkey breast dry before anything else; this single step determines whether your skin crisps or stays rubbery.
- If your roasting pan is dark or black, your turkey might brown faster than expected, so start checking the skin color around the 50-minute mark to avoid overdoing it.