Name: Garlic Herb Roasted Turkey Breast
Ingredients: Boneless, Skin-On Turkey Breast (3-4 lbs): The star of the show! Choose a good quality turkey breast for the best flavor and texture. Skin-on helps to keep the breast moist and adds crispy deliciousness.; Fresh Garlic (6-8 cloves): Provides a pungent, aromatic base for the rub. Fresh garlic is crucial for the best flavor; avoid using pre-minced garlic for this recipe.; Fresh Rosemary (2 tablespoons, chopped): Offers a piney, woodsy aroma that pairs beautifully with turkey and garlic. Fresh rosemary is preferred, but dried can be used in a smaller quantity.; Fresh Thyme (2 tablespoons, chopped): Adds an earthy, slightly lemony flavor that complements the rosemary and garlic, creating a classic herb blend. Fresh thyme is recommended for the most vibrant taste.; Olive Oil (1/4 cup): Helps to bind the herbs and garlic together into a paste and adds moisture to the turkey breast during roasting. Use a good quality extra virgin olive oil for the best flavor.; Lemon Juice (1 tablespoon): Brightens the flavors and adds a touch of acidity to balance the richness of the turkey and herbs. Freshly squeezed lemon juice is always best.; Salt (2 teaspoons): Enhances the flavors of all the ingredients and seasons the turkey breast. Kosher salt or sea salt is recommended.; Black Pepper (1 teaspoon): Adds a subtle spice and depth of flavor to the rub. Freshly ground black pepper is always preferred for the most aromatic result.; Optional: Chicken Broth or White Wine (1/2 cup): For adding moisture to the roasting pan and creating delicious pan drippings for a simple gravy.

Ingredients

Boneless, Skin-On Turkey Breast (3-4 lbs): The star of the show! Choose a good quality turkey breast for the best flavor and texture. Skin-on helps to keep the breast moist and adds crispy deliciousness.
Fresh Garlic (6-8 cloves): Provides a pungent, aromatic base for the rub. Fresh garlic is crucial for the best flavor; avoid using pre-minced garlic for this recipe.
Fresh Rosemary (2 tablespoons, chopped): Offers a piney, woodsy aroma that pairs beautifully with turkey and garlic. Fresh rosemary is preferred, but dried can be used in a smaller quantity.
Fresh Thyme (2 tablespoons, chopped): Adds an earthy, slightly lemony flavor that complements the rosemary and garlic, creating a classic herb blend. Fresh thyme is recommended for the most vibrant taste.
Olive Oil (1/4 cup): Helps to bind the herbs and garlic together into a paste and adds moisture to the turkey breast during roasting. Use a good quality extra virgin olive oil for the best flavor.
Lemon Juice (1 tablespoon): Brightens the flavors and adds a touch of acidity to balance the richness of the turkey and herbs. Freshly squeezed lemon juice is always best.
Salt (2 teaspoons): Enhances the flavors of all the ingredients and seasons the turkey breast. Kosher salt or sea salt is recommended.
Black Pepper (1 teaspoon): Adds a subtle spice and depth of flavor to the rub. Freshly ground black pepper is always preferred for the most aromatic result.
Optional: Chicken Broth or White Wine (1/2 cup): For adding moisture to the roasting pan and creating delicious pan drippings for a simple gravy.

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Instructions

Prepare the Turkey Breast: Preheat your oven to 375°F (190°C). Remove the turkey breast from its packaging and pat it dry thoroughly with paper towels. This step is crucial for achieving crispy skin. Place the turkey breast in a roasting pan. If you don’t have a roasting pan, a baking dish will work, but ensure it’s deep enough to catch any drippings.
Make the Garlic Herb Rub: In a small bowl, combine the minced fresh garlic, chopped fresh rosemary, chopped fresh thyme, olive oil, lemon juice, salt, and black pepper. Mix well to form a fragrant herb paste. Ensure the garlic is finely minced so it distributes evenly in the rub.
Apply the Rub: Using your hands, generously rub the garlic herb paste all over the turkey breast, ensuring you coat both the top and sides. Try to get some of the rub underneath the skin if possible, by gently loosening the skin with your fingers. This will infuse even more flavor into the meat. Massage the rub into the turkey breast for a minute or two to help it adhere and penetrate.
Roast the Turkey Breast: Pour the optional chicken broth or white wine into the bottom of the roasting pan. This will help to keep the turkey moist and create flavorful pan drippings. Place the roasting pan in the preheated oven and roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the turkey breast registers 165°F (74°C). Cooking time will vary depending on the size and thickness of your turkey breast.
Baste (Optional but Recommended): For extra moistness and flavor, baste the turkey breast with the pan juices every 20-30 minutes during roasting. This helps to keep the skin from drying out and adds flavor back into the meat.
Check for Doneness: The most accurate way to determine if the turkey breast is cooked through is to use a meat thermometer. Insert it into the thickest part of the breast, avoiding the bone if you are using a bone-in breast (though this recipe specifies boneless). The internal temperature should reach 165°F (74°C).
Rest the Turkey Breast: Once the turkey breast reaches 165°F (74°C), remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey breast. Do not skip this crucial step!
Carve and Serve: After resting, carve the turkey breast against the grain into slices. Arrange the slices on a serving platter and drizzle with any remaining pan juices from the roasting pan. Serve immediately and enjoy the delicious Garlic Herb Roasted Turkey Breast!

Nutrition

Serving Size: one normal portion
Calories: 300
Protein: 45 grams