Just Pull Up a Chair: My Kind of Oven Roasted Turkey Breast
Alright, let me break it to you: I never set out to become the so-called “turkey whisperer” of my family (seriously, that’s what my cousin called me at Thanksgiving—he was only half joking). But one fateful Saturday, after a last-minute fridge raid, I slapped a turkey breast in the oven with a slapdash of whatever herbs I could rummage; and, lo and behold, it actually came out juicy. Not dry as a bone like my very first attempt (let’s not revisit that memory—my dog didn’t even want the leftovers). And since then, this recipe’s been my ticket to hero status at every mildly chaotic family gathering.
Why I Keep Coming Back to This
I make this dish when I’ve got folks coming over for Sunday dinner, or when I want something slightly fancy without busting out a whole turkey. My family goes a bit overboard for this—especially my uncle Pete, who swears this is the only turkey that doesn’t put him to sleep (I think he means it as a compliment?). Honestly, I used to dread anything involving turkey breast because, let’s face it, if you’ve ever had one turn out dry, it’s enough to scar you. But this here’s different. And sometimes I double the garlic just ‘cause I can—nobody’s stopped me yet.
What’s Going In (Feel Free to Wing It…Sort Of)
- 1 boneless, skin-on turkey breast (about 1.5 kg or 3 lbs, though sometimes I just go with whatever’s on sale at the market)
- 2 big spoonfuls (tablespoons? heaping? who’s counting) of softened butter (but if I’m in a hurry, I use olive oil—my grandmother would disapprove, but oh well)
- 4 garlic cloves, smashed (or a big spoonful of the pre-minced stuff from a jar on lazy days)
- 1.5 teaspoons salt (sea salt is great but use what’s handy)
- Black pepper—plenty, because, well, I like it spicy
- About 2 teaspoons dried herbs—thyme is classic, but I mix in rosemary if I’m feeling adventurous. Or just Italian seasoning when my brain’s fried
- A squeeze of lemon juice (totally optional but brightens everything)
- (I sometimes toss in a handful of chopped fresh parsley just before serving, but that’s just me being extra)
How I Usually Do It (But Rules Are Bendy)
- Preheat your oven to 190°C (that’s 375°F for my American pals)—though, honestly, sometimes I forget and have to wait a bit.
- Pat the turkey breast dry with some kitchen roll or a clean tea towel. (I once used paper napkins and… don’t do that; trust me.)
- Mix butter, garlic, salt, pepper, and dried herbs in a small bowl. If I’m really in a rush, I just sort of mash it together right on the turkey—and it still works. Smear this mixture all over the turkey—get under the skin if you’re feeling bold, but don’t stress if it tears (mine does about every other try; tastes just as good).
- Set the turkey, skin side up, in a roasting pan or even a big ovenproof skillet. Roast uncovered for about 1 hour and 10 minutes (or until the center hits 74°C/165°F on a meat thermometer). This is usually when I hover near the oven, trying to stop curious snackers.
- If the skin looks too pale halfway through, I’ll baste it with the butter/herb juices at the bottom. I’ve even just scooped some up with a spoon when I couldn’t find the baster. If it browns too quickly (has happened to me), I lay a bit of foil loosely over top (don’t wrap it tight).
- Let it rest a bit. Seriously, at least 10 to 15 minutes. Otherwise, you’ll lose those glorious juices and end up with dry slices. Learned that bit the hard way.
- Slice across the grain and serve. And this is exactly where I sneak a taste. Quality control, right?
Notes I Wish Someone Had Told Me
- I used to think you had to truss the turkey breast or it would, I dunno, fall apart—never once happened; totally fine without.
- You can absolutely make this with frozen turkey breast (just thaw completely—don’t ask how I know what happens when you don’t).
- Once I tried swapping all butter for coconut oil—umm… weird flavor. Wouldn’t do that again.
How I’ve Switched It Up (& Sometimes Regretted It)
- Maple Glaze: I once brushed on maple syrup halfway through for a slightly sweet crust. It actually worked great, but next time I’d use half the amount.
- Lemon-Pepper: Doubled up on the lemon and really packed on the pepper—nice zing, though my little nephew claimed it was “too spicy” and made dramatic faces.
- Herb-Free: Out of dried herbs once, I tried it plain—edible, but no wow factor. Herbs kinda make the dish, I think.
What You’ll Need (But Don’t Panic)
- Roasting pan. Or honestly, I’ve used my biggest, ugliest cast iron skillet—it did the job perfectly well.
- Meat thermometer—you can wing it and just check if juices run clear, but that method made me nervous ever since one slightly pink Thanksgiving “incident.”
- Basting brush is nice but, let’s be real, a large spoon works in a pinch.
How To (Maybe) Not Finish It All In One Go
I store leftovers in an airtight container for up to three days in the fridge; though honestly, in my house it never lasts more than a day! If you want to reheat, use a skillet with a splash of stock to keep it moist—microwaving works, though the skin won’t be crispy anymore (that’s just the way of the world).
Our Go-To Ways to Serve
We usually slice it thick and pile onto warm rolls with a good slather of cranberry sauce (the kind with whole berries, not the wobbly canned stuff). Or if we’re feeling fancy, I’ll serve it next to these garlic mashed potatoes from Smitten Kitchen—I’m forever grateful for that recipe! Sometimes, though, it winds up in a turkey quesadilla the next day. Or as an impromptu protein add-in to a big, leafy salad (if I’m feeling virtuous).
The Blunders I’ve Learned From
- Don’t rush the resting step. I once tried to slice and serve right away—major rookie move; the juices ran everywhere but the plate.
- Over-salting: it’s tempting to go wild, especially if you like a salty crunch, but dial it back a smidge, since the pan drippings are salty too.
- Never skip the skin if you can help it. It’s the best part! (Or maybe that’s just my opinion, but it’s my kitchen after all.)
Questions People Actually Ask Me
- Can I use bone-in turkey breast? Yep, just add 10-15 minutes. Use a thermometer—guessing comes with its perils (trust me!).
- What if I don’t have a meat thermometer? Look for clear juices when you poke the thickest part with a knife. It’s old-school but does the trick. But really, if you cook turkey much, getting a decent thermometer is worth it.
- Can I prep this ahead? Absolutely; the butter/herb coating can go on the day before. On second thought, it might even be better—the flavors soak in more. Just cover and chill.
- How do you keep it from drying out? Two things: don’t overcook (use a thermometer, seriously), and always let it rest before slicing.
- What if my turkey breast is tiny? Or huge? Just adjust the roasting time. I sometimes check after 45 minutes for small ones. For big ones…just have a snack and keep checking every 10-15 minutes after an hour.
- Is there a way to make this spicy? Heck yes. Add chili flakes to the butter rub or even a squirt of sriracha if you want to be bold.
Okay, I’ll stop yammering—though if you’ve got questions, I do love a good kitchen chat. Oh! I almost forgot, if you like meal prepping, this turkey is also brilliant in sandwiches for packed lunches. I mean, what’s not to like? Happy roasting!
Ingredients
- 1 (4-pound) turkey breast, bone-in, skin-on
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 lemon, sliced
Instructions
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1Preheat the oven to 375°F (190°C) and position the rack in the lower third of the oven.
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2Pat the turkey breast dry with paper towels. Rub the olive oil all over the turkey breast, making sure to coat the skin and underside.
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3Combine salt, black pepper, rosemary, thyme, and minced garlic in a small bowl. Rub the seasoning mixture evenly over the turkey.
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4Place the turkey breast skin side up on a rack in a roasting pan. Arrange lemon slices under and around the turkey.
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5Roast in the preheated oven for 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
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6Remove from oven and let the turkey breast rest for 15 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
50 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
1 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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