Juicy & Flavorful: Oven Roasted Turkey Breast Recipe (Easy Guide)

Oven-roasted turkey breast is a fantastic alternative to a whole turkey, especially for smaller gatherings or when you’re craving that classic holiday flavor without the fuss. It’s easier to manage, cooks faster, and still delivers that delicious, moist turkey we all love. This recipe will guide you through every step, from prepping the turkey to achieving that perfectly golden-brown skin and succulent meat. Get ready to impress your family and friends with this easy and flavorful oven-roasted turkey breast!

Why Choose Turkey Breast?

There are several compelling reasons to opt for turkey breast over a whole bird:

* **Smaller Portions:** Ideal for smaller families or gatherings where a whole turkey would be too much.
* **Faster Cooking Time:** Turkey breast cooks significantly faster than a whole turkey, saving you valuable time.
* **Easier to Handle:** A turkey breast is much easier to maneuver in the oven and when carving.
* **More Control:** You have more control over the cooking process, ensuring the breast remains moist and flavorful.
* **Versatile:** Perfect for sandwiches, salads, or a classic holiday meal.

Ingredients You’ll Need

* **3-5 lb Bone-In, Skin-On Turkey Breast:** Bone-in provides more flavor and helps keep the meat moist. Skin-on is essential for that beautiful golden-brown crust.
* **4 tablespoons Unsalted Butter:** Softened, for rubbing under the skin.
* **2 tablespoons Olive Oil:** For rubbing on the skin.
* **1 large Onion:** Quartered, for the roasting pan.
* **2 Carrots:** Roughly chopped, for the roasting pan.
* **2 Celery Stalks:** Roughly chopped, for the roasting pan.
* **4 cloves Garlic:** Minced.
* **1 tablespoon Fresh Thyme Leaves:** Or 1 teaspoon dried thyme.
* **1 tablespoon Fresh Rosemary Leaves:** Or 1 teaspoon dried rosemary.
* **1 teaspoon Dried Sage:**
* **1 teaspoon Paprika:**
* **1/2 teaspoon Garlic Powder:**
* **1/2 teaspoon Onion Powder:**
* **Salt and Black Pepper:** To taste.
* **1 cup Chicken Broth:** Or turkey broth, for the roasting pan.
* **1/2 cup Dry White Wine:** (Optional) Adds depth of flavor to the pan drippings.

Equipment You’ll Need

* **Roasting Pan:** With a rack.
* **Meat Thermometer:** Essential for ensuring the turkey is cooked to a safe internal temperature.
* **Basting Brush:**
* **Aluminum Foil:**
* **Carving Knife:**

Step-by-Step Instructions

Step 1: Prepare the Turkey Breast

1. **Thaw the Turkey Breast:** If frozen, thaw the turkey breast in the refrigerator for 24-48 hours, depending on the size. Ensure it’s completely thawed before cooking.
2. **Rinse and Pat Dry:** Rinse the turkey breast under cold water and pat it completely dry with paper towels. This is crucial for achieving crispy skin.
3. **Loosen the Skin:** Gently slide your fingers between the skin and the breast meat to loosen the skin. Be careful not to tear the skin.

Step 2: Make the Herb Butter

1. **Combine Ingredients:** In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, sage, paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a flavorful herb butter.

Step 3: Season the Turkey Breast

1. **Rub Under the Skin:** Carefully rub about half of the herb butter under the loosened skin, directly onto the breast meat. This will infuse the meat with flavor and keep it moist.
2. **Rub on the Skin:** Rub the remaining herb butter all over the outside of the turkey breast skin.
3. **Drizzle with Olive Oil:** Drizzle the olive oil over the turkey breast skin to help it crisp up.
4. **Season Generously:** Season the entire turkey breast with salt and pepper.

Step 4: Prepare the Roasting Pan

1. **Add Vegetables:** Place the quartered onion, chopped carrots, and chopped celery stalks in the bottom of the roasting pan.
2. **Pour in Broth and Wine:** Pour the chicken broth (and white wine, if using) into the bottom of the roasting pan. The vegetables and broth will create flavorful steam and pan drippings.
3. **Place Turkey on Rack:** Place the turkey breast on the rack in the roasting pan, breast side up.

Step 5: Roast the Turkey Breast

1. **Preheat Oven:** Preheat your oven to 325°F (160°C).
2. **Roast Uncovered:** Roast the turkey breast uncovered for about 1 hour and 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C).
3. **Baste Occasionally:** During the roasting process, baste the turkey breast with the pan drippings every 30 minutes. This helps keep the skin moist and promotes even browning.
4. **Cover if Needed:** If the skin starts to brown too quickly, tent the turkey breast loosely with aluminum foil to prevent it from burning.

Step 6: Rest the Turkey Breast

1. **Remove from Oven:** Once the turkey breast reaches 165°F (74°C), remove it from the oven.
2. **Tent with Foil:** Tent the turkey breast loosely with aluminum foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

Step 7: Carve and Serve

1. **Carve the Turkey:** Use a sharp carving knife to carve the turkey breast. Start by slicing down along the breastbone to remove the breast meat.
2. **Slice Against the Grain:** Slice the breast meat against the grain into thin, even slices.
3. **Serve and Enjoy:** Arrange the turkey slices on a platter and serve immediately. Spoon some of the pan drippings over the turkey for extra flavor.

Tips for a Perfect Oven Roasted Turkey Breast

* **Use a Meat Thermometer:** This is the most important tool for ensuring your turkey is cooked to a safe internal temperature without overcooking it. Invest in a good-quality meat thermometer.
* **Don’t Overcook:** Overcooked turkey is dry and tough. Aim for an internal temperature of 165°F (74°C).
* **Let it Rest:** Resting the turkey is crucial for allowing the juices to redistribute. Don’t skip this step!
* **Use Bone-In, Skin-On:** Bone-in turkey breast provides more flavor and moisture, while the skin-on helps it crisp up beautifully.
* **Brining (Optional):** For an even juicier turkey breast, consider brining it for several hours or overnight before roasting. You can find many delicious brine recipes online.
* **Make Gravy:** Use the pan drippings to make a delicious homemade gravy. Strain the drippings, skim off the fat, and thicken with a cornstarch slurry.
* **Add Aromatics:** Feel free to add other aromatics to the roasting pan, such as citrus slices, fresh herbs, or whole garlic cloves.
* **Check the Temperature in Multiple Spots:** When using your meat thermometer, check the temperature in several spots of the turkey breast to ensure even cooking.

Variations and Adaptations

* **Spice Rub:** Instead of herb butter, try using a spice rub made with paprika, chili powder, cumin, and other spices for a Southwestern-inspired flavor.
* **Citrus Herb Butter:** Add lemon or orange zest to the herb butter for a bright and zesty flavor.
* **Maple Glazed:** During the last 30 minutes of roasting, brush the turkey breast with a maple glaze made from maple syrup, Dijon mustard, and a touch of balsamic vinegar.
* **Smoked Paprika:** Substitute regular paprika with smoked paprika for a smoky flavor.
* **Different Herbs:** Experiment with different herbs, such as oregano, marjoram, or savory.
* **Vegetable Medley:** Add other vegetables to the roasting pan, such as potatoes, sweet potatoes, or Brussels sprouts.

Serving Suggestions

Oven-roasted turkey breast is a versatile dish that can be served with a variety of sides.

* **Classic Sides:** Mashed potatoes, stuffing, cranberry sauce, green bean casserole, sweet potato casserole.
* **Vegetable Sides:** Roasted vegetables (such as Brussels sprouts, carrots, or asparagus), green salad, cornbread.
* **Bread:** Dinner rolls, biscuits, cornbread.
* **Gravy:** Homemade gravy made from the pan drippings.
* **Wine Pairing:** A crisp white wine, such as Chardonnay or Sauvignon Blanc, pairs well with turkey.

Make Ahead Tips

* **Herb Butter:** The herb butter can be made up to 3 days in advance and stored in the refrigerator.
* **Chopped Vegetables:** The vegetables for the roasting pan can be chopped a day in advance and stored in the refrigerator.
* **Brining:** If brining the turkey, prepare the brine a day in advance and store it in the refrigerator.

Storage and Reheating

* **Storage:** Store leftover turkey breast in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat turkey breast in the oven at 325°F (160°C) until warmed through. Add a little chicken broth to the container to keep it moist. You can also reheat it in the microwave, but be careful not to overcook it.

Nutritional Information (Approximate)

(Per serving, based on a 4-lb turkey breast, yields about 8 servings)

* Calories: 300-350
* Protein: 40-45g
* Fat: 15-20g
* Carbohydrates: 5-10g

(Note: Nutritional information can vary depending on the specific ingredients and serving size.)

Conclusion

This oven-roasted turkey breast recipe is a simple and delicious way to enjoy the flavors of Thanksgiving or any special occasion. With its juicy meat, crispy skin, and aromatic herbs, it’s sure to be a crowd-pleaser. Follow these steps, and you’ll be well on your way to creating a memorable meal. Happy cooking!