Herb & Garlic Roasted Turkey Breast
Don't want the hassle of cooking a whole turkey? Or simply feeding a smaller group of people? Learn why and how you can roast turkey breast this holiday season.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
- 1 3 - 4lb half turkey breast
- 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
- 1 cup water
Pre-heat your oven to 350F, and line a sheet pan or roasting pan with parchment paper.
Chop the herbs and garlic, and mix them together in a bowl with the butter. Use your fingers to help soften the butter as you mix it. Liberally spread the butter mixture both under and over top of the turkey skin.
Place the butter crusted turkey breast skin side up, in the roasting pan. Optional: you can lay the breast on top of sliced onion, carrot, or celery instead of using parchment paper, and to enhance the flavour of the pan drippings.
Roast the turkey breast for 15-20 minutes per pound (about 1 hour). Check the internal temperature with a food thermometer periodically. In the last 15 minutes of roasting remove the cover/lid and turn up the heat to 400F to crisp up the skin.
Remove the breast from the oven, when it reaches 150F and let it carry overcook to 165F by letting it rest. Slice and serve immediately, or cool and use as sandwich meat.
- Turkey breast is very lean, so in order to prevent it from drying out, use a food thermometer to cook it to an internal temperature of 150F and let it carry over by resting to 165F
- Adding a cup of water to the roasting pan and covering the pan with tinfoil or a lid while roasting whill help ensure a moist turkey breast. Simply remove the cover, and roast at 400F for the last 15 minutes of cooking for a crisp skin.
- Use the liquid in the roasting pan to make a delicious pan gravy. Simply strain and thicken the sauce!
- Instead of using parchment paper to line the roasting pan and prevent the turley breast from sticking, you can lay the breast on top of sliced onion, carrot, or celery (or a mix of those). This helps keep the turkey breast slightly elevated, as well as flavors the eventual pan drippings.