Turkey Breast Recipe

This turkey recipe is a game-changer for Friendsgiving, combining simplicity with incredible flavor, thanks to that perfect mix of thyme, rosemary, and a hint of lemony zest. Plus, embracing the magic of basting means I get the juiciest bites every time, making this a must-save recipe for impressing my squad!

The flavors of olive oil, garlic powder, and dried rosemary come together in my turkey breast recipe to make a nutritious and delicious meal. The turkey breast is bone-in and skin-on, so it retains all the necessary moisture.

Paprika adds a very subtle smokiness. There’s nothing wrong with enjoying the turkey breast as-is.

However, it should be pointed out that this is a very excellent turkey breast for sandwiches. Also very nice is serving it for dinner with a spritz of lemon and a confetti of fresh parsley.

Ingredients

Breast of turkey: Low-fat, low-carb protein that’s packed with the nutrients you need.

Olive oil is a heart-healthy fat and abundant source of antioxidants.

Garlic powder: Provides richness and taste; presents possible health advantages.

Thyme, when dried, is an aromatic herb with a perfumed odor.

It boosts many flavors, particularly in savory dishes, and has a number of healthful properties: It contains many vitamins, and since ancient times, it’s been recognized for its ability to aid digestion, its anticough power, and its antiseptic qualities.

Lemon: Contributes zingy citrus flavor; brimming with vitamin C.

Ingredient Quantities

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• 1 whole turkey breast (about 4-5 pounds), bone-in, skin-on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 lemon, sliced
• Fresh parsley, for garnish (optional)

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Instructions

1. Set your oven to 350°F (175°C) to warm up while you prepare the ingredients.

2. Wash the turkey breast thoroughly inside and out, then dry it thoroughly with paper towels.

3. Position the turkey breast on a roasting rack in a roasting pan.

4. In a small bowl, mix the olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika to create a spice rub.

5. Evenly rub the spice mixture over the turkey breast. Make sure to cover all sides.

6. Lift the breast skin of the turkey gently and rub in some of the spice mix underneath for extra flavor.

7. Position the lemon slices atop the turkey breast and in a ring around the pan.

8. Place the turkey in a 325°F preheated oven; roasting takes approximately
1.5 to 2 hours and should be timed to reach the necessary internal temperature of 165°F (74°C). Baste with pan juices to ensure a moist bird.

9. After cooking, take the turkey out of the oven and loosely cover it with aluminum foil. Let it rest for about 15 minutes, and then carve.

10. If you wish, you can garnish with fresh parsley; then proceed to carve and serve.

Equipment Needed

1. Oven
2. Roasting pan
3. Roasting rack
4. Small mixing bowl
5. Measuring spoons
6. Paper towels
7. Basting brush (optional)
8. Meat thermometer
9. Aluminum foil
10. Sharp knife
11. Cutting board

FAQ

• Q: How long should I roast the turkey breast?A: Roast the turkey breast at 350°F (175°C) for about 20 minutes per pound, or until the internal temperature measures 165°F (74°C).
• Q: Can I use a boneless turkey breast?Q: Is boneless turkey breast a good substitute?

  A: Yes, a boneless turkey breast is a good substitute but has to be cooked for a shorter time since it cooks faster than a bone-in breast.

• Q: Do I need to baste the turkey breast while roasting?Basting every 30 to 45 minutes can help keep the turkey moist and boost flavor, but you don’t have to do it.
• Q: Can I prepare this recipe in advance?A: You can indeed marinate the turkey breast in the refrigerator for as long as 24 hours before roasting. To do so, season the breast and then allow it to rest in the marinade.
• Q: What can I use as a substitute for dried thyme and rosemary?A: You can use fresh herbs, but you’ll need about three times the quantity of fresh herbs compared to dried. Alternatively, use a poultry seasoning blend.
• Q: How should I store leftover turkey?B: Keep any remaining food in a sealed container in the fridge; it will last there for up to 4 days. You can also stash it in the freezer, where it will be fine for up to 3 months.

Substitutions and Variations

2 tablespoons butter, melted (substituting for olive oil)
1 teaspoon kosher salt (as opposed to table salt)
½ teaspoon white pepper (instead of black pepper)
One teaspoon of fresh minced garlic (as opposed to garlic powder)
One teaspoon of fresh minced onion (instead of onion powder).

Pro Tips

1. Dry Brine for Extra Flavor Consider dry brining the turkey breast a day in advance. Rub it with salt and let it rest uncovered in the refrigerator. This enhances flavor and ensures juicier meat.

2. Aromatics Underneath Place a few slices of lemon and some fresh herbs (like parsley or thyme) underneath the skin for additional flavor infusion as the bird roasts.

3. Use a Meat Thermometer Invest in a quality meat thermometer to accurately check the internal temperature of the turkey. Insert it into the thickest part without touching the bone for a precise reading.

4. Resting Time is Key Allow the turkey to rest for at least 20 minutes after taking it out of the oven. This will help redistribute the juices, leading to moister slices when carved.

5. Pan Drippings Enhancement Consider adding a cup of chicken or turkey broth to the bottom of the roasting pan. This will enhance the pan drippings, making them more flavorful for basting and for making gravy.