BEST TURKEY BREAST EVER

Imagine a perfectly roasted Turkey Breast, its skin a deep golden brown, glistening with savory juices, and the aroma filling your kitchen with comforting warmth. Each slice, tender and moist, practically melts in your mouth, delivering a burst of flavor that will have everyone begging for seconds. This is *that* recipe, the one you’ll turn to year after year – and I promise, it’s easier than you think!

What You’ll Need: The Ingredients

For the Turkey Breast:

• 1 (5-7 pound) bone-in or boneless Turkey Breast
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika

For the Aromatic Veggies (Optional, but Highly Recommended):

• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed

For the Basting Liquid:

• 1 cup chicken broth
• 1/4 cup melted butter

Why This Recipe Works: My Secrets for the Perfect Turkey Breast

Okay, let’s be real: turkey can be intimidating. I totally get it! Dry turkey is a Thanksgiving nightmare, and nobody wants that. That’s why I’ve perfected this recipe to guarantee juicy, flavorful results every single time. The key is all in the prep and technique.

First, we’re starting with a simple but powerful dry rub. Skip the fancy ingredients and stick to the basics – salt, pepper, thyme, rosemary, garlic powder, onion powder, and paprika. This combination creates a beautiful crust and infuses the turkey with savory goodness. Don’t be shy with the salt – it’s crucial for both flavor and moisture retention.

Second, we’re roasting the turkey breast with aromatic vegetables. These veggies not only add flavor to the pan drippings (hello, amazing gravy!), but they also create a buffer between the turkey and the bottom of the pan, preventing it from drying out. It’s a win-win!

Third, we’re basting. Basting is your best friend when it comes to keeping that turkey breast moist and delicious. The combination of chicken broth and melted butter adds flavor and helps the skin crisp up beautifully. Trust me, don’t skip this step.

These Turkey Breast Recipes have been passed down in my family for generations, so I’m excited to share this one with you!

Step-by-Step Instructions: Let’s Get Cooking!

Step 1: Prep the Turkey

1. Preheat your oven to 325°F (160°C).
2. Remove the turkey breast from its packaging and pat it dry with paper towels. This is important for getting crispy skin!
3. In a small bowl, combine the olive oil, salt, pepper, thyme, rosemary, garlic powder, onion powder, and paprika.
4. Rub the mixture all over the turkey breast, making sure to get it under the skin if possible. This will maximize the flavor.

Step 2: Roast the Turkey

1. Place the quartered onion, chopped carrots, and chopped celery stalks in the bottom of a roasting pan. If you don’t have a roasting pan, you can use a large oven-safe skillet.
2. Place the turkey breast on top of the vegetables.
3. Pour the chicken broth and melted butter over the turkey breast.
4. Cover the roasting pan with foil.
5. Roast for 1 hour and 30 minutes.

Step 3: Baste and Finish Roasting

1. Remove the foil and baste the turkey breast with the pan juices.
2. Continue roasting, uncovered, for another 30-45 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C). Baste every 15 minutes during this time.
3. If the skin starts to brown too quickly, you can loosely tent it with foil.

Step 4: Rest and Carve

1. Once the turkey breast is cooked through, remove it from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
2. Carve the turkey breast against the grain and serve immediately.

Tips for the Juiciest Turkey Breast Ever

Want to take your turkey breast game to the next level? Here are a few extra tips and tricks:

• Brining: For an extra-juicy turkey breast, consider brining it for 4-6 hours before roasting. There are tons of brine recipes online – just search for “turkey breast brine”.
• Dry Brining: If you don’t have time for a traditional wet brine, try dry brining! Simply salt the turkey breast generously (about 1 teaspoon of kosher salt per pound) 24 hours before roasting and leave it uncovered in the refrigerator. This will help the skin crisp up beautifully and keep the turkey moist.
• Meat Thermometer is Key: Invest in a good quality meat thermometer! It’s the only way to ensure that your turkey is cooked to the perfect temperature.
• Don’t Overcook: Overcooking is the biggest culprit when it comes to dry turkey. Err on the side of caution and pull the turkey out of the oven when it reaches 160°F (71°C). The temperature will continue to rise as it rests.
• Use Pan Drippings: Don’t throw away those delicious pan drippings! They’re perfect for making gravy. Simply strain the drippings, skim off the fat, and use them as the base for your favorite gravy recipe.
• Spice it Up: Feel free to customize the dry rub to your liking. Add a pinch of cayenne pepper for a little heat, or try using different herbs like sage or marjoram.

Serving Suggestions: The Perfect Holiday Feast

A perfectly roasted turkey breast deserves to be served with all the classic holiday trimmings! Here are a few of my favorite side dishes:

• Mashed potatoes and gravy (made with those delicious pan drippings, of course!)
• Stuffing or dressing
• Green bean casserole
• Sweet potato casserole
• Cranberry sauce (either homemade or store-bought)
• Rolls or biscuits
• Pie (pumpkin, apple, pecan – the possibilities are endless!)

For an extra special touch, whip up a batch of Cranberry Sauce or Cranberry Sauce to complement the savory turkey. And don’t forget dessert! A platter of Cranberry Orange Cookies will be the perfect end to your holiday feast. You can also make some Festive Cranberry Roll-ups!

These Easy Holiday Dinner Recipes are always a crowd-pleaser! You could even use leftover turkey for Turkey Stroganoff or Creamy Turkey Stroganoff!

Make-Ahead Tips: Stress-Free Holiday Cooking

Holidays can be stressful, but this Turkey Breast recipe can be prepped ahead of time to make things easier. Here’s how:

• Dry Rub: You can mix the dry rub ingredients together up to 3 days in advance and store them in an airtight container.
• Chop Veggies: Chop the onion, carrots, and celery up to 2 days in advance and store them in the refrigerator.
• Brining: If you’re brining the turkey breast, you can start the brining process up to 24 hours in advance.

On the day of, all you have to do is rub the turkey with the dry rub, arrange the vegetables in the roasting pan, and roast! This will save you valuable time and energy on a busy holiday.

Variations: Customize Your Turkey Breast

This recipe is a great starting point, but feel free to customize it to your liking! Here are a few ideas:

• Lemon Herb: Add lemon zest and fresh herbs like parsley and oregano to the dry rub.
• Spicy: Add a pinch of cayenne pepper or red pepper flakes to the dry rub for a little heat.
• Smoked Paprika: Use smoked paprika instead of regular paprika for a smoky flavor.
• Cranberry Orange Sauce Glaze: Brush the turkey breast with Cranberry Orange Sauce during the last 15 minutes of roasting for a sweet and tangy glaze.

Troubleshooting: Common Turkey Breast Problems and Solutions

Even the best cooks encounter problems sometimes. Here are a few common turkey breast issues and how to fix them:

• Dry Turkey: The most common problem! Make sure you’re not overcooking the turkey. Use a meat thermometer and pull it out of the oven when it reaches 160°F (71°C). Basting regularly also helps.
• Skin Not Crispy Enough: Make sure you’re patting the turkey dry before rubbing it with the dry rub. Also, roast the turkey uncovered during the last 30-45 minutes.
• Turkey Cooking Too Quickly: If the turkey is browning too quickly, loosely tent it with foil.
• Not Enough Flavor: Make sure you’re using enough salt and spices in the dry rub. You can also try brining the turkey or adding more aromatic vegetables to the roasting pan.

Thanksgiving Turkey Breast: A Holiday Tradition

For many families, Thanksgiving just isn’t Thanksgiving without a perfectly roasted turkey. But roasting a whole turkey can be intimidating, especially for smaller gatherings. That’s where this Thanksgiving Turkey Breast recipe comes in! It’s the perfect way to enjoy all the flavors of Thanksgiving without the fuss of a whole bird. Plus, it’s much easier to carve and serve.

I hope this recipe helps you create a delicious and memorable holiday meal. Happy cooking!

BEST TURKEY BREAST EVER

Alice Yowell

This recipe guarantees a juicy and flavorful turkey breast every time. It features a simple dry rub, aromatic vegetables, and a basting liquid to create a golden-brown crust and tender, moist meat. Perfect for holidays or any special occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• roasting pan
• Small bowl
• Measuring spoons
• Measuring cups
• Paper towels
• whisk or fork
• Meat thermometer
• Oven
• Large oven-safe skillet (alternative to roasting pan)
• Foil

Ingredients

  

• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 1 cup chicken broth
• ¼ cup melted butter

Instructions

 

• Preheat your oven to 325°F (160°C).
• Remove the turkey breast from its packaging and pat it dry with paper towels.
• In a small bowl, combine the olive oil, salt, pepper, thyme, rosemary, garlic powder, onion powder, and paprika.
• Rub the mixture all over the turkey breast, making sure to get it under the skin if possible.
• Place the quartered onion, chopped carrots, and chopped celery stalks in the bottom of a roasting pan. If you don’t have a roasting pan, you can use a large oven-safe skillet.
• Place the turkey breast on top of the vegetables.
• Pour the chicken broth and melted butter over the turkey breast.
• Cover the roasting pan with foil.
• Roast for 1 hour and 30 minutes.
• Remove the foil and baste the turkey breast with the pan juices.
• Continue roasting, uncovered, for another 30-45 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C). Baste every 15 minutes during this time.
• If the skin starts to brown too quickly, you can loosely tent it with foil.
• Once the turkey breast is cooked through, remove it from the oven and let it rest for at least 15-20 minutes before carving.
• Carve the turkey breast against the grain and serve immediately.

Notes

For an extra-juicy turkey breast, consider brining it for 4-6 hours before roasting. Dry brining is also an option. Use a meat thermometer to ensure the turkey is cooked to the perfect temperature. Don’t overcook the turkey. Use pan drippings to make gravy. Customize the dry rub to your liking. Store leftovers in an airtight container in the refrigerator for up to 3 days.