BEST TURKEY BREAST EVER
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.
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.