Roasted Turkey Breast
For those who enjoy turkey but are hosting a smaller gathering, this recipe for Roasted Turkey Breast is ideal. This dish is easier than ever because I’ve scaled down my wildly popular Thanksgiving turkey recipe for a smaller gathering.Roasted Turkey Breast
Are you trying to find more recipes for Thanksgiving? Try Thanksgiving Stuffing, Turkey Gravy, Sweet Potato Casserole, or Mashed Potatoes!Roasted Turkey Breast
Why I adore this recipe:
- Smaller – This is ideal for family dinners in the fall and winter or for entertaining a smaller group.
- Approachable – This is ideal for family dinners in the fall and winter or for entertaining a smaller group.
- Delicious – With good cause, my Thanksgiving turkey recipe has received the most reviews of all of my dishes. It’s moist, savory, and just plain wonderful! That recipe has been modified by me to create the finest turkey breast recipe!Roasted Turkey Breast
The recipe for Roasted Turkey Breast:
Make Herb Butter: In a bowl, mix together butter, garlic, salt, pepper, and fresh herbs.
Prep Turkey: Allow the turkey to fully defrost. Using paper towels, pat the turkey dry on both sides. Add salt and pepper for seasoning. Remove the turkey breast’s skin and distribute a spoonful of herb butter on both sides of the breast underneath the skin. Cover the turkey breast’s outside with the leftover herb butter. Transfer to a sheet pan or baking dish.
Roast: Cook for 14 to 15 minutes per pound at 325°F, or until the internal temperature (measured when the breast is put into its thickest section) reaches 165 degrees. Since it will continue to cook while it rests, I often remove it slightly below 165 degrees. Rest for at least fifteen minutes after covering with aluminum foil.
Serve This oven-roasted turkey breast comes with sweet potato casserole, mashed potatoes, homemade rolls, and stuffing. Make a Turkey Cranberry Almond Wrap or a Turkey Club Wrap with any leftover turkey!
Recipe
Roasted Turkey Breast
For those who enjoy turkey but are hosting a smaller gathering, this Roast Turkey Breast recipe is ideal. This recipe is easier than ever because I’ve scaled down my wildly popular Thanksgiving Turkey recipe for a smaller gathering.
Ingredients
- One turkey breast, either whole or half bone-in, or boneless
Herb Butter:
- Half a cup of softened unsalted butter,
- half a teaspoon of salt,
- one-fourth teaspoon of freshly crushed black pepper,
- three minced garlic cloves,
- one and a half teaspoons of freshly chopped thyme,
- one and a half teaspoons of freshly chopped rosemary, and
- half a teaspoon of freshly chopped sage
Instructions
- If the turkey is frozen, thaw it. For every five pounds of turkey, allow twenty-four hours. Twenty minutes prior to cooking, take the thawed turkey out of the refrigerator.
- Turn the oven on to 325 degrees Fahrenheit.
- In a bowl, combine butter, fresh herbs, garlic, salt, and pepper to make herb butter.
- Prepare the turkey: After taking the turkey out of its packing, pat it dry on both sides using paper towels. Sprinkle salt and pepper on the outside. Remove the turkey breast’s skin and distribute a spoonful of herb butter on both sides of the breast underneath the skin. Cover the turkey breast’s outside with the leftover herb butter. Transfer to a sheet pan or baking dish.
- Roast: Place oven racks in such a way that the turkey rests in the middle of the oven. Cook for 14 to 15 minutes per pound at 325 degrees F, or until the internal temperature (measured when the breast is put into its thickest section) reaches 165 degrees. Since it will continue to cook while it rests, I often remove it slightly below 165 degrees.
- Rest: Take the turkey out of the oven and wrap it in aluminum foil. Before slicing, let it rest for at least fifteen minutes.
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