Savory Herb Roasted Turkey (Print Version)
Tender turkey breast infused with fresh herbs, garlic, and lemon, roasted to golden perfection.
# What You’ll Need:
→ Turkey
01 - 1 (3–4 lb) boneless turkey breast, skin-on
02 - 2 tbsp olive oil
→ Herb Mixture
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme, finely chopped
05 - 2 tbsp fresh sage, finely chopped
06 - 4 cloves garlic, minced
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - Zest of 1 lemon
→ For Roasting
10 - 1 lemon, sliced
11 - 1 onion, sliced
12 - 1 cup low-sodium chicken broth
# Steps:
01 - Preheat oven to 375°F.
02 - Pat turkey breast dry with paper towels. Place on a rack in a roasting pan.
03 - In a small bowl, mix olive oil, rosemary, thyme, sage, garlic, salt, pepper, and lemon zest to form a paste.
04 - Gently loosen the skin of the turkey breast and rub half the herb mixture underneath the skin. Rub the remaining mixture over the top of the skin.
05 - Arrange lemon and onion slices in the roasting pan. Pour chicken broth into the pan.
06 - Place the turkey breast skin-side up on the rack over the aromatics.
07 - Roast for 1 hour 10–20 minutes, or until the internal temperature reaches 165°F. Baste with pan juices once or twice during roasting.
08 - Remove from oven, tent loosely with foil, and let rest for 10–15 minutes before slicing.
# Expert Tips:
01 -
- The herb paste under the skin keeps the meat ridiculously juicy while creating that gorgeous golden crispy exterior everyone fights over
- You get all the holiday flavors without the hassle of carving a whole bird or dealing with drying out white meat
02 -
- A meat thermometer is absolutely non-negotiable here because overcooked turkey breast becomes dry and disappointing very quickly
- Letting the meat rest is just as important as the cooking itself, cutting too soon will spill all those precious juices onto your cutting board
03 -
- Bring your turkey to room temperature for about 30 minutes before roasting for more even cooking
- If the skin is browning too quickly, tent loosely with foil for the last 15 minutes of cooking