Description
This roasted turkey breast recipe features a flavorful herb and spice rub that penetrates the skin and meat, resulting in a juicy, tender bird with a beautifully crisped exterior. Perfect for a comforting family dinner or holiday feast, the turkey is roasted low and slow with chicken broth for added moisture and is carefully basted throughout cooking for maximum flavor.
Ingredients
Scale
Main Ingredients
- 1 whole bone-in turkey breast
- 2 tablespoons olive oil
- 1 tablespoon garlic clove, minced
- 2 teaspoons paprika
- 1 tablespoon ground coriander
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh sage leaves, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup chicken broth
Instructions
- Prepare the Turkey: Remove the turkey breast from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking.
- Preheat Oven and Position Rack: Adjust your oven rack to the lower middle position and preheat the oven to 325°F (163°C).
- Place Turkey in Roasting Pan: Set the turkey breast skin side up on a rack inside a roasting pan to allow heat circulation and even cooking.
- Make Herb and Spice Rub: In a small bowl, combine olive oil, minced garlic, paprika, ground coriander, chopped rosemary, sage, thyme, kosher salt, and black pepper until well mixed.
- Season the Turkey: If needed, gently loosen the skin from the turkey flesh using the back of a spoon to create space for seasoning. Rub the herb and spice mixture evenly all over the turkey’s skin and underneath the skin to infuse flavor deeply.
- Add Moisture to Pan: Pour chicken broth into the bottom of the roasting pan to keep the turkey moist and add flavor during roasting.
- Roast the Turkey: Place the roasting pan in the oven and cook for approximately 1 hour and 30 minutes, basting the turkey with the pan juices every 30 minutes. Monitor the turkey’s color; if it browns too quickly, tent it loosely with foil to prevent burning.
- Check Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) to guarantee the turkey is fully cooked and safe to eat.
- Rest the Turkey: Remove from oven and allow the turkey breast to rest for 15 minutes before carving; this helps the juices redistribute for moist, tender slices.
Notes
- Cooking time may vary based on the size of the turkey breast; always verify doneness with a thermometer.
- If the turkey browns too quickly during roasting, cover it loosely with aluminum foil to prevent burning.
- Pat the turkey dry with paper towels before applying the seasoning to help the rub adhere better.
- Store leftover turkey in an airtight glass container and keep refrigerated for up to 4 days.
- Reheat leftovers in the microwave for convenience, or use an oven/toaster oven to maintain crispy skin.
- For longer storage, freeze cooked turkey in a freezer-safe container or bag for up to 4 months after cooling.
