Oven Roasted Turkey Breast
This easy oven roasted turkey breast with garlic, herbs and spices is cooked to golden perfection, and sliced for a simple dinner.
Prep Time10 minutes mins
Cook Time1 hour hr 20 minutes mins
Resting time15 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dinner, entree, How to, Main Course
Cuisine: American
Servings: 8 servings
Calories: 276kcal
- 2-3 Tablespoons olive oil
- 1 Tablespoon fresh parsley leaves chopped + 2 sprigs
- 1 Tablespoon fresh rosemary leaves, chopped
- 1 teaspoon salt
- 1 teaspoon pepper, freshly ground
- 1 teaspoon sweet paprika
- 1 teaspoon ground dried sage
- 1 teaspoon dried thyme
- 2 cloves minced garlic (more to taste)
- 1 Tablespoon butter, cut into small pieces, room temperature
- 4-6 pound turkey breast skin on, bone-in
- ½ cup white wine or chicken broth
Preheat oven to 350°F. Lightly grease the bottom of a 9"x13" roasting pan, or add a greased roasting rack at place in bottom of roasting pan
Chop parsley and rosemary leaves. Reserve other 2 sprigs of parsley.
In a small bowl add olive oil and all of the spices and herbs. Stir together to make a loose paste.
Place turkey breast skin side up in the prepared roasting pan. Gently loosen the skin with your fingers and rub half of the paste on the turkey skin. Smear small pieces of butter inside the skin with the herb paste and then put a parsley sprig on each side of the breast under the skin. Rub the rest of the herb paste over the top of the skin.
Pour wine or chicken broth into the pan
Roast the turkey in the preheated oven, uncovered, for about 20 minutes per pound. Turkey is done when it reaches an internal temperature of 160°F. Check the temperature in the thickest area of the breast.NOTE: All ovens cook differently so if the skin begins to brown too quickly then loosely tent with foil toward the end of the cooking time. Remove from the oven and tent loosely with aluminum foil while the turkey breast rest for 15-minutes. Don't skip this step as it allows the juices to redistribute in the turkey and reach it's final temperature of 165°F. The juices should run clear at this point.
Place turkey on a cutting board, carve off each side of the breast and then slice to serve.
Pro Tips:
- Actual cooking time will vary based on size of turkey breast
- Boneless turkey breast can be prepared in the same way, but the cooking time required to reach 160˚F will be shorter
- Finished internal temperature should be 165˚F, so don't skip the tented, resting time. Use a meat thermometer for the most accurate results.
Calories: 276kcal | Carbohydrates: 1g | Protein: 49g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 759mg | Potassium: 567mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg