Juicy Roasted Turkey Breast (Printable View)

Tender roasted turkey breast with crispy skin and a blend of herbs for a flavorful main dish.

# Ingredient List:

→ Turkey

01 - 1 boneless, skin-on turkey breast (3.5 lb)

→ Marinade & Seasoning

02 - 3 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1 tsp dried rosemary
09 - 1 tsp paprika
10 - 1 lemon, zested and juiced

→ Aromatics

11 - 3 garlic cloves, minced
12 - 1 small onion, quartered
13 - 1 carrot, cut into chunks
14 - 1 celery stalk, cut into chunks
15 - 1 cup (8 fl oz) low-sodium chicken broth

# How to Prepare:

01 - Set the oven to 350°F and allow it to reach temperature before roasting.
02 - Pat the turkey breast dry using paper towels and place it skin side up on a rack within a roasting pan.
03 - Combine olive oil, kosher salt, black pepper, garlic powder, onion powder, thyme, rosemary, paprika, lemon zest, and lemon juice in a small bowl to form a uniform paste.
04 - Rub the paste evenly over the turkey breast, coating both skin and underside thoroughly.
05 - Scatter minced garlic, quartered onion, carrot chunks, and celery around the turkey in the roasting pan. Pour the chicken broth into the pan.
06 - Roast uncovered for 60 to 75 minutes, basting once or twice with pan juices. Ensure the internal temperature reaches 165°F at the thickest point.
07 - If skin lacks golden color, increase oven temperature to 425°F and roast for an additional 10 minutes.
08 - Remove turkey from oven, tent loosely with foil, and rest for 15 minutes before carving.

# Expert Suggestions:

01 -
  • It cooks in under an hour and a half—perfect for when you want roasted turkey without the all-day commitment
  • The skin gets absolutely crispy and golden while the meat stays impossibly juicy, which honestly feels like a small miracle
  • Those pan drippings become liquid gold for gravy, making you look like you've been doing this your whole life
  • Leftover slices are pure sandwich gold, and no one suspects it came together so simply
02 -
  • That resting period isn't optional—it's the difference between moist, tender slices and dry, tough pieces. I learned this the hard way by skipping it once, and I never will again.
  • Use a meat thermometer instead of guessing. It takes the guesswork out and guarantees perfectly cooked turkey every single time.
  • Those pan drippings are liquid gold—don't pour them down the drain. Strain them, and you have the foundation for the most incredible gravy.
03 -
  • For extra flavor, carefully loosen the skin and tuck fresh sprigs of thyme and rosemary directly under it before roasting—the herbs steam against the meat and infuse it with incredible flavor
  • If your turkey breast is particularly thick, you can pound it gently to an even thickness before seasoning, which helps it cook more uniformly
  • Make extra pan drippings by adding a splash more broth halfway through roasting—you'll have plenty for gravy and it ensures the vegetables don't dry out

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