ROAST TURKEY BREAST | Easy, Tender and Moist with Crispy Skin!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine can be a lower-calorie alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce sodium while maintaining flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are nutrient-dense and can be used interchangeably.

Let the turkey breast come to room temperature before cooking.

Remove any temperature indicators from the turkey breast.

Pat the turkey breast dry with paper towels to remove excess moisture.

In a bowl, combine 1/2 cup of softened unsalted butter, 2 teaspoons of chopped thyme, 2 teaspoons of chopped rosemary, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 4 cloves of minced garlic; mix together with a fork.

Use your hands to carefully separate the skin from the meat of the turkey breast without puncturing it.

Take a handful of the herbed butter mixture and spread it between the skin and the meat of the turkey breast.

Spread the remaining herbed butter mixture over the skin of the turkey breast until evenly coated.

Transfer the turkey breast to a baking dish without any additional vegetables or racks.

Preheat the oven to 325°F (163°C) and roast the turkey breast for about 1.5 to 2 hours until the skin is golden brown and an instant-read thermometer reads 160°F (71°C) in the thickest part of the breast.

If the internal temperature is below 160°F, continue cooking for a few more minutes.

Remove the turkey from the oven and let it rest covered with foil for about 15 minutes to allow carryover cooking to raise the temperature to 165°F (74°C).

Using a sharp knife, slice the turkey breast starting just off center of the breast bone and remove the meat.

Flip the turkey breast and repeat the slicing on the other side.

Thinly slice the turkey breast and transfer to a serving platter, optionally garnishing with fresh thyme or rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens