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Roast-Turkey-Breast-for-dinner

Juicy Turkey Breast

This tender turkey breast is ideal for the approaching holidays or family dinners.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: easy turkey recipe,, Holiday Dish
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting time: 15 minutes
Servings: 8 servings
Calories: 444kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

  • 6-10 lb turkey breast
  • 10 cloves garlic minced
  • 1 teaspoon black pepper divided
  • 3 teaspoons salt divided
  • 4 tablespoons unsalted butter room temperature
  • 2 tablespoons thyme fresh
  • 2 tablespoons rosemary fresh
  • 4-5 potatoes
  • 2 medium stalks of celery
  • 3 medium carrots
  • 1 small onion
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 1 ½ cups vegetable broth
  • 1 tablespoon unsalted butter melted
  • ½ cup white wine optional

Instructions

How to make roasted turkey breast:

  • The first step is to preheat the oven to 425°F (220°C).
  • Then, rinse and clean the cavity of the turkey breast. If your turkey breast has a thermometer already inserted, make sure to keep it intact. Then, using a paper towel, proceed to pat dry the turkey. Patting the turkey breast will result in a crispy, delicious breast.
  • In a small mixing bowl, combine the butter, minced garlic, salt, and pepper. Roughly chop fresh thyme and rosemary, combine, and set aside.
  • Next, place the turkey breast on a cutting board with the skin side up, and, using your fingers, loosen and lift the turkey breast skin gently, being careful not to break it.
  • Then, season the turkey breast with 1 teaspoon salt and 12 teaspoons black pepper, and insert small amounts of the buttery herb mixture, creating small pockets of the mixture beneath the turkey breast skin with a spoon.
  • Then, smooth those pockets with your hands, distributing the mixture evenly inside. Spread some of the blends outside of the turkey as well.
  • Roughly cut some veggies. I use carrots, celery, potatoes, and onions in this recipe. Place them on a roasting pan as a base.
  • Place the turkey breast on the roasting pan rack ( if you have one). And continue by adding 1½cups of vegetable broth. Spread some melted butter over the turkey breast (about 1 teaspoon) and place the pan in the oven to cook for 40 to 50 minutes.
  • Every 20 minutes, go in with a baster, collect some of the liquid from the bottom, and pour all over the top of the turkey breast. This is going to help keep the meat moist and help it become nice and golden. After 40–50 minutes, add 1/2 cup white wine and cook the turkey for an additional 15 minutes at a lower temperature of 350°F.
  • Lastly, increase the temperature to broil for 5 minutes. Take it out of the oven and let the turkey breast rest for at least 10 to 15 minutes before you cut into it. Remember to remove the thermometer before carving into it.

To make a simple gravy:

  • First, remove the veggies from the roasting pan and transfer the pan drippings into a skillet.
  • Bring to a simmer, constantly whisking, until the sauce thickens. It’s as simple as that!
  • Pair the turkey breast with some delicious cranberry sauce and enjoy!

Nutrition

Calories: 444kcal | Carbohydrates: 6g | Protein: 74g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 203mg | Sodium: 1769mg | Potassium: 960mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4320IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 3mg