Juicy Roasted Turkey Breast
- PREP 30min
- COOK 2hrs
- TOTAL 2hrs 30min
Roasted turkey breast is quicker to make than a whole turkey but will still easily serve six. It’s unbelievably moist and juicy, too. It’s easiest to use a roasting pan with a rack. Since we’re only roasting the breast, the rack keeps the breast upright. If you don’t have a rack, use a baking dish that just fits the turkey breast, place it into the dish, and then, if you find it unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).
You Will Need
1 whole bone-in turkey breast, 6 ½ to 7 pounds, thawed
3 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 cup fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
1/2 cup chicken or turkey broth
1 orange, sliced
Directions
Preheat the oven to 325°F (162°C).
Put turkey breast, skin-side up, in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later to stabilize it).
Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and mustard to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey breast.
Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan, and if needed, use a couple of slices to prop the turkey breast upright so that it is stable.
Roast the turkey breast for 1 ½ to 2 hours until the skin is golden brown and an internal thermometer registers 160°F (71°C) when inserted into the thickest part of the breast. (It’s best to check multiple locations to be sure). If, while it roasts, you notice the turkey is browning more than you’d like, cover the turkey loosely with aluminum foil and continue to roast until done.
When the turkey is done, remove it from the oven, cover it with aluminum foil, and allow it to stand at room temperature for 10 minutes.
Pour the juices left in the roasting pan into a small jug and skim any fat from the top.
Slice the turkey and serve with the pan juices spooned over the top.
Adam and Joanne's Tips
- Thawing tips: If you cannot find a fresh, unfrozen turkey breast, you must thaw it. To do this, buy the frozen turkey 2 days in advance, then thaw the breast side up, unopened, on a baking sheet in the fridge. If you are in a rush, you can also thaw the turkey in cold water (much quicker). Thaw it with the breast side down, unopened, with enough cold water to cover the turkey completely. Change the water every 30 minutes until it is completely thawed. Using the water method, a 7-pound turkey breast will take about 3 hours to thaw. For more information, look at Butterball’s tips for thawing turkey.
- The nutrition facts provided below are estimates. We assumed 6 servings, which means 6 very generous portions. You will likely have leftovers.