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Key Ingredients & Substitutions

Turkey Breast: Use a boneless turkey breast for easier slicing and serving. If unavailable, you can use bone-in, just adjust the cooking time. Alternatively, chicken breasts work well with the same seasoning.

Olive Oil or Butter: Both give great flavor. I prefer butter for richness, but if you want to keep it lighter, stick with olive oil. Coconut oil is a nice vegan substitute too!

Fresh Herbs: The combination of rosemary, thyme, and sage brings a great festive flavor. If you can’t find these fresh, dried herbs can work too but use about one-third the amount since they’re stronger.

Garlic: Fresh garlic adds a punch to the dish. If you’re short on fresh, garlic powder can be used instead, though it alters the flavor just a bit.

Lemon: The lemon adds moisture and brightness. If you don’t have fresh lemon, a splash of lemon juice can also work, but fresh is always best for flavor!

How Do I Get Juicy Turkey Breast Every Time?

To keep your turkey breast juicy, the key lies in proper seasoning and cooking technique. Here’s how to ensure it comes out perfectly every time:

• Dry the Turkey: Patting your turkey dry helps the skin crisp up nicely during cooking.
• Rub It Well: Don’t be shy with that herb paste. Rub it generously on both the skin and under to infuse flavor throughout.
• Use a Thermometer: Invest in a good meat thermometer. Check for an internal temperature of 165°F (74°C) to guarantee it’s fully cooked but not dried out.
• Resting Time: Let the turkey rest after roasting! This is crucial as it allows the juices to settle, resulting in a more moist turkey when sliced.
• Basting: Basting halfway through the cooking helps keep it moist, but don’t open the oven too often to maintain temperature.

Follow these tips, and you’ll be serving a succulent turkey breast that your guests will rave about!

Best Herb-Roasted Turkey Breast

Ingredients You’ll Need:

• 1 whole boneless turkey breast (about 3-4 pounds)
• 3 tbsp olive oil or melted butter
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 1 tsp dried oregano
• 1 tsp coarse salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 1/4 cup chicken broth or water (optional, for roasting pan)

How Much Time Will You Need?

This recipe will take about 15 minutes for preparation and approximately 1 to 1.5 hours for roasting, depending on the size of the turkey breast. Don’t forget to add 10-15 minutes of resting time after cooking, for the best juiciness!

Step-by-Step Instructions:

1. Prepare the Oven:

Start by preheating your oven to 375°F (190°C). This will ensure the turkey roasts evenly and gets that lovely golden color.

2. Make the Herb Paste:

In a small bowl, mix together the olive oil (or melted butter), minced garlic, rosemary, thyme, sage, oregano, salt, and pepper until you have a nice, aromatic herb paste. This will coat the turkey and infuse amazing flavors.

3. Prepare the Turkey:

Take the turkey breast and pat it dry with paper towels. This is important because it helps the skin crisp up. Now, rub the herb mixture all over the turkey breast, making sure to cover every bit of it for maximum flavor!

4. Set Up for Roasting:

Place the turkey breast in a roasting pan or on a baking sheet. Surround it with lemon slices—this not only adds flavor but also keeps it moist as it cooks. If you like, add chicken broth or water to the bottom of the pan for extra moisture.

5. Roast the Turkey:

Put the turkey in the oven and roast it for about 1 to 1.5 hours, or until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check this in the thickest part of the breast.

6. Baste for Extra Juiciness:

About halfway through the roasting time, open the oven and baste the turkey with the pan juices. This keeps it moist and flavorful!

7. Resting the Turkey:

Once it’s done, take the turkey out of the oven and let it rest for 10-15 minutes. This resting period allows the juices to redistribute, making each slice tender and juicy.

8. Slice and Serve:

Now it’s time to slice the turkey breast! Cut it into thick slices and serve it up, garnished with fresh rosemary sprigs and those lovely roasted lemon slices. Enjoy your delicious meal!

This recipe yields a tender, aromatic turkey breast with a crispy and flavorful herb crust, perfect for any meal!

Can I Use Frozen Turkey Breast for This Recipe?

Yes, you can use frozen turkey breast, but be sure to thaw it completely before cooking. The best method is to place it in the refrigerator for 24 hours prior to preparation. If you’re short on time, you can also use the cold water method—seal it in a plastic bag and submerge it in cold water, changing the water every 30 minutes until thawed.

How Do I Know When My Turkey Breast Is Done Cooking?

The best way to check if your turkey breast is done is by using a meat thermometer. Insert it into the thickest part of the breast—once it reaches 165°F (74°C), it’s safely cooked. If you don’t have a thermometer, slicing into the turkey should show clear juices without any pink meat.

Can I Make This Recipe in a Slow Cooker?

Absolutely! To make this in a slow cooker, rub the herb mixture on the turkey breast as usual, then place the turkey in the slow cooker with a bit of chicken broth. Cook on low for 6-8 hours or until it reaches the desired temperature. This method will give you an incredibly tender turkey!

How Do I Store Leftovers?

Store any leftover turkey breast in an airtight container in the refrigerator for up to 3-4 days. For best results, slice the turkey before storing to make it easier to reheat. You can reheat it in the microwave or oven; just add a splash of chicken broth to keep it moist.