I was never a big fan of turkey or chicken breasts, because for me they usually turned out quite dry, so I always preferred to stick to thighs or wings. But this recipe changed my mind about the breasts. The meat turned out so juicy and tender that just melts in your mouth.
Hope you will like this recipe and you will enjoy the turkey breast as much as we did.
Preheat oven to 165°C (325°F). Pat dry the turkey breast with paper towels and set aside.
In a bowl combine softened butter, minced garlic, rosemary, thyme, parsley, salt and pepper. Mix until well combined.
Rub the turkey breast with herb butter all over the surface, top and bottom, covering the whole breast.
Place the buttered turkey breast (and desired vegetables, optional) in a baking dish and bake for about 90 minutes. The turkey breast is cooked when the instant read thermometer, inserted into the deepest (thickest) part of the breast reads 74°C (165°F).
Tip: after the turkey has been in the oven for about 25-30 minutes, and started producing juices, bast the breast with the produced juices using a basting syringe. Repeat basting every 15-20 minutes. Because the breast is skinless it needs a bit of help to get this nice golden brown color.
Remove the turkey breast from the oven, loosely cover with aluminium foil and let stand for about 10-15 minutes to absorb a bit of juices.
Slice and serve with desired side dish.
Enjoy!
Roasted Turkey Breast
Ingredients
- 1 kg turkey breast (boneless, skinless)
- ½ cup butter, softened to room temperature
- 2 cloves garlic, minced or finely chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 teaspoons fresh parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 165°C (325°F).
- Pat dry the turkey breast with paper towels and set aside.
- In a bowl combine softened butter, minced garlic, rosemary, thyme, parsley, salt and pepper. Mix until well combined.
- Rub the turkey breast with herb butter all over the surface, top and bottom, covering the whole breast.
- Place the buttered turkey breast (and desired vegetables, optional) in a baking dish and bake for about 90 minutes. The turkey breast is cooked when the instant read thermometer, inserted into the deepest (thickest) part of the breast reads 74°C (165°F).
- Tip: after the turkey has been in the oven for about 25-30 minutes, and started producing juices, bast the breast with the produced juices using a basting syringe. Repeat basting every 15-20 minutes. Because the breast is skinless it needs a bit of help to get this nice golden brown color.
- Remove the turkey breast from the oven, loosely cover with aluminium foil and let stand for about 10-15 minutes to absorb a bit of juices. Slice and serve with desired side dish.
- Enjoy!
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