Herb Roasted Turkey Breast

Every year, the question arises: how can we make the holiday centerpiece, the turkey, both impressive and utterly delicious? For our family, the answer came in the form of this Herb Roasted Turkey Breast recipe, and it has been a resounding success ever since. Gone are the days of dry, bland turkey. This recipe transforms a simple turkey breast into a succulent, aromatic delight, infused with the vibrant flavors of fresh herbs. Even my notoriously picky eaters devoured it, declaring it the “best turkey ever!” The aroma alone, as it roasts in the oven, is enough to make your mouth water and build anticipation for the feast to come. Whether it’s a holiday gathering or a simple Sunday supper, this Herb Roasted Turkey Breast is guaranteed to become a new family favorite. It’s surprisingly easy to prepare, yet yields results that taste like they came from a professional kitchen. Get ready to impress your guests and yourself with this foolproof and flavorful recipe!

Ingredients

• 3-4 lb Boneless, Skin-on Turkey Breast: The star of the show! Choose a good quality turkey breast, preferably skin-on for extra flavor and crispy skin. Boneless makes carving easier and ensures even cooking.
• 1/4 cup Olive Oil: Provides moisture and helps the herbs adhere to the turkey breast. Use extra virgin olive oil for the best flavor.
• 2 tablespoons Fresh Rosemary, chopped: Adds a piney, aromatic flavor that pairs beautifully with turkey. Fresh rosemary is key for the best taste.
• 2 tablespoons Fresh Thyme, chopped: Offers an earthy, slightly lemony flavor that complements the rosemary and other herbs. Fresh thyme is preferred over dried.
• 1 tablespoon Fresh Sage, chopped: Provides a slightly peppery and earthy flavor, a classic herb for poultry. Fresh sage adds depth to the herb blend.
• 2 cloves Garlic, minced: Adds a pungent, savory note that enhances the overall flavor profile. Freshly minced garlic is more flavorful than pre-minced.
• 1 Lemon, zested and juiced: The zest adds bright, citrusy aromatics, while the juice tenderizes the turkey and adds a touch of acidity. Use a fresh lemon for the best flavor.
• 1 teaspoon Salt: Essential for seasoning the turkey and enhancing the flavors of the herbs. Use kosher salt or sea salt.
• 1/2 teaspoon Black Pepper: Adds a touch of spice and complements the other seasonings. Freshly ground black pepper is recommended for optimal flavor.
• 1 cup Chicken Broth (optional): Used for adding moisture to the roasting pan and creating flavorful pan juices. Low sodium chicken broth is a good choice.

Instructions

1. Prepare the Turkey Breast: Remove the turkey breast from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure more even cooking. Pat the turkey breast dry with paper towels. This is crucial for achieving crispy skin.
2. Make the Herb Paste: In a small bowl, combine the olive oil, chopped rosemary, chopped thyme, chopped sage, minced garlic, lemon zest, salt, and black pepper. Mix well to create a fragrant herb paste. The olive oil helps to bind the herbs together and create a spreadable paste.
3. Season the Turkey Breast: Place the turkey breast in a roasting pan. Using your hands, generously rub the herb paste all over the turkey breast, ensuring to coat both the top and sides. Try to get some of the herb paste under the skin if possible, by gently lifting the skin and spreading the paste underneath. This will infuse the meat with even more flavor.
4. Add Lemon Juice and Broth (Optional): Squeeze the juice of the lemon over the turkey breast. If using, pour the chicken broth into the bottom of the roasting pan. The broth will help keep the turkey moist and create delicious pan drippings for gravy or serving.
5. Roast the Turkey Breast: Preheat your oven to 375°F (190°C). Place the roasting pan with the turkey breast in the preheated oven. Roast for approximately 20-25 minutes per pound, or until a meat thermometer inserted into the thickest part of the turkey breast registers 165°F (74°C). The exact roasting time will depend on the size and thickness of your turkey breast, as well as your oven.
6. Baste (Optional): For extra moistness and flavor, you can baste the turkey breast with the pan juices every 20-30 minutes during roasting. This is optional but recommended, especially if you are not using chicken broth. Basting helps to keep the turkey moist and adds to the browning of the skin.
7. Rest the Turkey Breast: Once the turkey breast reaches 165°F (74°C), remove it from the oven and let it rest, loosely tented with foil, for 10-15 minutes before carving. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey breast. Do not skip this step!
8. Carve and Serve: After resting, carve the turkey breast against the grain into slices. Serve immediately and enjoy the flavorful Herb Roasted Turkey Breast! The aroma and flavor will be irresistible.

Nutrition Facts

(Estimated values per serving, based on 6 servings – Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes)

• Servings: 6
• Calories per Serving: Approximately 350-400 kcal
• Protein: 40-45g

Preparation Time

• Prep Time: 20 minutes (Includes gathering ingredients, chopping herbs, and making the herb paste)
• Cook Time: 1 hour 15 minutes – 1 hour 40 minutes (Roasting time will vary based on the size of the turkey breast)
• Rest Time: 10-15 minutes
• Total Time: Approximately 1 hour 45 minutes – 2 hours 15 minutes (From start to finish, including preparation, cooking, and resting)

This Herb Roasted Turkey Breast recipe is relatively quick and easy, making it perfect for weeknight dinners or holiday meals when you want impressive results without spending all day in the kitchen.

How to Serve Herb Roasted Turkey Breast

This versatile Herb Roasted Turkey Breast pairs beautifully with a variety of side dishes and complements many different occasions. Here are some serving suggestions:

• Classic Holiday Feast:
  • Serve with traditional holiday sides like mashed potatoes, stuffing, cranberry sauce, green bean casserole, and sweet potato casserole.
  • Make a flavorful gravy from the pan drippings to drizzle over the turkey and mashed potatoes.
  • Complete the meal with warm dinner rolls and a festive dessert like pumpkin pie or apple crisp.
• Elegant Dinner Party:
  • Pair with roasted vegetables such as asparagus, Brussels sprouts, carrots, or butternut squash.
  • Serve alongside a creamy polenta or risotto for a sophisticated touch.
  • Offer a light and refreshing salad with a vinaigrette dressing to balance the richness of the turkey.
• Simple Weeknight Meal:
  • Serve with a quick side of quinoa or couscous and a steamed green vegetable like broccoli or green beans.
  • Enjoy with a simple side salad for a healthy and satisfying meal.
  • Leftover turkey breast is perfect for sandwiches, salads, or soups the next day.
• Sauce and Gravy Options:
  • Pan Gravy: The classic choice, made from the delicious pan drippings.
  • Cranberry Sauce: Provides a sweet and tart counterpoint to the savory turkey.
  • Mushroom Gravy: Adds an earthy and umami-rich flavor.
  • Lemon-Herb Sauce: Enhances the herb flavors of the turkey with a bright and zesty sauce.

Additional Tips for the Best Herb Roasted Turkey Breast

1. Brine for Extra Moisture: For an even more succulent turkey breast, consider brining it before roasting. A simple saltwater brine will help the turkey retain moisture during cooking and result in incredibly tender meat. You can add herbs and aromatics to your brine for extra flavor infusion.
2. Dry Brining for Crispy Skin: If you prefer crispy skin, try dry brining. This involves salting the turkey breast and letting it air-dry in the refrigerator for 12-24 hours before roasting. Dry brining draws out moisture, which then evaporates during roasting, leading to crispier skin.
3. Use Fresh, High-Quality Herbs: Fresh herbs are crucial for the best flavor in this recipe. Dried herbs can be substituted in a pinch, but fresh herbs provide a brighter, more vibrant flavor that really elevates the dish. If using dried herbs, reduce the amount to about one-third of the fresh herb quantity.
4. Don’t Overcook the Turkey: Overcooked turkey is dry and tough. Use a meat thermometer to ensure you cook the turkey breast to the perfect internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the breast, avoiding the bone.
5. Let the Turkey Rest Properly: Resting the turkey after roasting is essential for juicy and tender meat. Allow at least 10-15 minutes of resting time, tented loosely with foil. This allows the juices to redistribute, resulting in a more flavorful and moist turkey.
6. Get Crispy Skin: To ensure crispy skin, make sure the turkey breast is patted completely dry before applying the herb paste and roasting. You can also increase the oven temperature to 400°F (200°C) for the last 15-20 minutes of roasting to crisp up the skin, but watch carefully to prevent burning.
7. Make-Ahead Herb Paste: The herb paste can be made a day ahead of time and stored in the refrigerator. This saves time on the day of cooking and allows the flavors to meld together even more.
8. Utilize Leftovers Creatively: Leftover Herb Roasted Turkey Breast is incredibly versatile. Use it in sandwiches, salads, soups, casseroles, or turkey pot pie. Shredded turkey is also great for tacos, enchiladas, or stir-fries. Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.

Frequently Asked Questions (FAQ)

Q1: Can I use dried herbs instead of fresh herbs?
A: Yes, you can substitute dried herbs if fresh herbs are not available. However, fresh herbs provide a much brighter and more vibrant flavor. If using dried herbs, use about one-third of the amount called for in the recipe (e.g., 1 tablespoon of dried rosemary instead of 2 tablespoons of fresh rosemary). Rehydrate dried herbs slightly by rubbing them between your fingers before adding them to the herb paste to help release their aroma.

Q2: How do I ensure my turkey breast is moist and not dry?
A: Several factors contribute to a moist turkey breast. First, don’t overcook it – use a meat thermometer to cook it to exactly 165°F (74°C). Second, resting the turkey after roasting is crucial for juice redistribution. Third, consider brining or dry brining for added moisture retention. Finally, basting during roasting can help, although it’s less crucial if you follow the other tips. Starting with a good quality, skin-on turkey breast also helps to keep it moist.

Q3: Can I roast a frozen turkey breast?
A: It is not recommended to roast a frozen turkey breast. For food safety and even cooking, it’s essential to thaw the turkey breast completely before roasting. Thawing in the refrigerator is the safest method and takes approximately 24 hours for every 5 pounds of turkey. You can also thaw it in cold water, changing the water every 30 minutes, but this method requires more monitoring. Roasting a frozen turkey breast will result in uneven cooking, and the outside may cook too quickly while the inside remains frozen.

Q4: What if I don’t have all the herbs listed in the recipe?
A: Feel free to adjust the herb blend based on your preferences and what you have available. Rosemary, thyme, and sage are classic poultry herbs, but you can also add other herbs like oregano, marjoram, or even parsley and chives. The key is to use a combination of herbs that you enjoy. If you are missing one or two, simply use a larger quantity of the herbs you do have.

Q5: Can I stuff the turkey breast?
A: It is generally not recommended to stuff a boneless turkey breast, as it can be difficult to ensure the stuffing cooks to a safe temperature without overcooking the turkey breast itself. If you want to include stuffing, it is best to cook it separately in a casserole dish. This allows for more even cooking of both the stuffing and the turkey. You can, however, place aromatics like onion wedges, lemon halves, or garlic cloves inside the cavity for added flavor.

Q6: How do I carve a boneless turkey breast?
A: Carving a boneless turkey breast is relatively easy. After resting, place the turkey breast on a cutting board. Use a sharp carving knife and slice against the grain of the meat. You’ll notice the grain running in one direction; cut perpendicular to it for more tender slices. Start from one end and slice evenly to your desired thickness. If the turkey breast is very large, you can cut it in half lengthwise first for easier handling.

Q7: How long will leftover Herb Roasted Turkey Breast last in the refrigerator?
A: Leftover cooked turkey breast, when stored properly in an airtight container in the refrigerator, will last for 3-4 days. Ensure it is cooled down to room temperature before refrigerating it. For longer storage, you can freeze cooked turkey breast for up to 2-3 months. Thaw frozen turkey in the refrigerator before using.

Q8: Can I make this recipe in advance?
A: You can prepare the herb paste a day in advance and store it in the refrigerator. You can also roast the turkey breast a day ahead of time and reheat it gently before serving. To reheat, slice the turkey breast and arrange the slices in a baking dish with a little chicken broth or pan juices to keep it moist. Cover with foil and reheat in a 325°F (160°C) oven until warmed through, about 15-20 minutes. However, for the best flavor and texture, it’s always ideal to serve the turkey breast freshly roasted.

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