There's nothing quite like a perfectly roasted turkey breast to transform your dinner into a comforting feast. This traditional oven-roasted turkey breast recipe is just the ticket for a memorable meal, offering a succulent and flavor-packed centerpiece without the hassle of cooking a whole bird.
Turkey breast is the star of the show, providing lean, tender meat that’s perfect for absorbing flavors. The bone-in, skin-on choice ensures juiciness and depth of taste. A couple of tablespoons of olive oil are key for a crisp, golden skin and help the spices adhere. The seasoning blend starts with kosher salt, which enhances the turkey’s natural flavors, and black pepper adds a bit of warmth. Dried thyme and dried rosemary lend an earthy, aromatic quality that pairs beautifully with poultry. Garlic powder gives a subtle kick without overpowering. Lemon slices and onion quarters infuse the turkey with freshness and sweetness, while a cup of chicken broth keeps everything moist and flavorful during roasting.
This turkey breast pairs beautifully with classic sides like garlic mashed potatoes, green beans with almonds, or a vibrant cranberry sauce. For a lighter option, serve with a crisp green salad dressed in a simple vinaigrette. A glass of chilled white wine complements the herbaceous notes perfectly.
First, preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time you’re ready to roast. Take your turkey breast out of the fridge and pat it dry thoroughly with paper towels; this is crucial for achieving that crispy skin we all love.
In a small bowl, stir together the olive oil, salt, pepper, thyme, rosemary, and garlic powder. Use your hands to rub this aromatic mixture all over the turkey breast. Make sure you’re generous and get into all the nooks and crannies.
Next, arrange the lemon slices and onion quarters in the bottom of a roasting pan. These will act as a flavorful bed for the turkey. Place the seasoned turkey breast on top, skin side up, allowing it to catch all those wonderful flavors as it roasts.
Pour the chicken broth into the pan around the turkey, not over it, to avoid washing off the seasoning. This broth will create steam, keeping the turkey moist and tender as it cooks.
Slide the roasting pan into your preheated oven and let the turkey roast for about 1.5 hours. You’re looking for an internal temperature of 165°F (74°C) in the thickest part of the breast. A meat thermometer is your best friend here.
Once done, take the turkey out of the oven and let it rest for 15 minutes. This resting period allows the juices to redistribute, making each slice juicy and tender. Then, carve and enjoy!
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