This garlic and herb seasoned boneless skinless turkey breast is tender, juicy and full of flavor. It's the perfect recipe for a holiday turkey dinner or an easy weeknight meal.
Why I love this recipe
Cooking a whole turkey can be intimidating, but the healthful and tasty benefits of turkey are hard to resist. This tender and juicy roasted turkey breast will give you all the benefits of turkey with less time in the kitchen.
Turkey is rich in lean protein, niacin, vitamins B6, B12 and zinc. It also carries the amino acid tryptophan which converts to serotonin in your body and helps improve mood and sleep quality.
The oven roasted turkey breast pairs well with roasted root vegetables. You could also try a side of roasted broccoli or start the meal off with a piping hot bowl of roasted butternut squash and cauliflower soup.
- Turkey breast - this juicy recipe is made with boneless skinless turkey breast. If you choose bone-in it may take up to 20 minutes longer to cook.
- Rosemary and thyme - these herbs pair beautifully with the turkey breast.
- Garlic - the garlic roasts on top of the meat and adds a sweet, caramelized flavor.
- Olive oil - this will keep the turkey breast moist and encourages a little browning to the meat.
Preheat oven to 325°F. Pat turkey breast dry with paper towel. Combine olive oil, garlic, rosemary, thyme, salt and pepper. Spread the mixture on all sides of the turkey breast and place the breast in a medium casserole dish or a small baking tray lined with unbleached parchment paper.
Roast uncovered for about 1 hour (depending on the size of your turkey breast), check for doneness with a meat thermometer periodically after about 45 minutes roasting time. The turkey breast will bake on average about 25 minutes per pound (454 grams).
When the internal temperature reaches 160°F remove from oven and tent with a sheet of aluminum foil for 10-15 minutes. When internal temperature rises to 165°F the turkey breast is done. This will also give the juices time to reabsorb into the meat, keeping it tender and juicy.
Turkey - You can use bone-in turkey breast but it may take up to 20 minutes longer to oven roast.
Herbs - Parsley, thyme and oregano also pair well with turkey.
Olive oil - you can swap the olive oil for ghee or coconut oil in this recipe.
- Medium size oven-safe casserole dish
- Good quality meat thermometer
- Aluminum foil for tenting
Store the cooked turkey breast in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
The USDA recommends an internal temperature of 165°F for cooked turkey breast. I recommend taking it out of the oven when the meat thermometer measures 160°F. Tent the meat with a sheet of aluminum foil and allow it to rest for 10-15 minutes on the counter. The turkey will continue to cook as the internal temperature rises to 165°F, and the juices will reabsorb into the meat, keeping it tender and juicy.
Use the flavorful juices from the pan to pour on top of the sliced turkey breast.Print