Juicy Roasted Turkey Breast (Printer-Friendly)

Tender turkey breast enriched with aromatic herbs and a crisp, golden finish for special meals.

# What You'll Need:

→ Turkey

01 - 1 (3 to 4 lb) boneless, skin-on turkey breast

→ Marinade & Seasoning

02 - 3 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1 tsp dried rosemary
09 - 1 tsp paprika
10 - 1 lemon, zested and juiced

→ Aromatics

11 - 3 garlic cloves, minced
12 - 1 small onion, quartered
13 - 1 carrot, cut into chunks
14 - 1 celery stalk, cut into chunks
15 - 1 cup (8 fl oz) low-sodium chicken broth

# How to Make It:

01 - Set the oven to 350°F (175°C).
02 - Pat the turkey breast dry with paper towels and place it skin side up on a roasting rack inside a roasting pan.
03 - Combine olive oil, kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, paprika, lemon zest, and lemon juice in a small bowl to form a paste.
04 - Rub the seasoning paste evenly over the turkey breast, coating the skin and underside thoroughly.
05 - Scatter minced garlic, quartered onion, carrot chunks, and celery around the turkey in the pan, then pour the chicken broth into the roasting pan.
06 - Roast the turkey uncovered for 60 to 75 minutes, basting once or twice with pan juices, until the internal temperature reaches 165°F (74°C) at the thickest point.
07 - If the skin is not golden brown, increase oven temperature to 425°F (220°C) and roast for an additional 10 minutes.
08 - Remove the turkey from the oven and cover loosely with foil. Let it rest for 15 minutes before slicing to retain juiciness.

# Expert Advice:

01 -
  • It's foolproof—a turkey breast cooks evenly and stays moist when you follow this method, no babysitting required
  • The herb paste creates that restaurant-quality crispy skin and aromatic interior that makes people think you spent all day cooking
  • One pan means one cleanup, and the pan drippings become gravy gold
  • Ready in 90 minutes total, so it fits into real life, not just holiday schedules
02 -
  • Resting isn't optional—it's the difference between a moist turkey breast and a dry disappointment. Those 15 minutes are when the magic happens inside the meat
  • Every oven is different, so trust your meat thermometer more than the clock. Some ovens run hot, some run cold, and your turkey will tell you when it's ready
  • Pat the turkey dry before seasoning—this one habit is what turns the skin from pale to burnished gold
  • The pan drippings are liquid gold; save them for gravy or drizzle them over the sliced turkey before serving
03 -
  • Use a meat thermometer religiously—it removes all guesswork and ensures you never overcook. Insert it into the thickest part of the breast without touching bone
  • Let your turkey breast sit on the counter for about 15 minutes before roasting so it cooks more evenly throughout
  • Save the aromatic vegetables from the roasting pan; they make excellent additions to stock or can be mashed into the pan drippings for a rustic sauce

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