Roasted turkey breast – golden and crisp on the outside, juicy and tender on the inside. For intimate Thanksgiving gatherings, and for those preferring not to deal with a whole bird. Just like baked chicken breast, I find that the secret to a crispy skin and juicy meat is roasting at a high temperature.
- Olive oil spray
- 2 turkey breast halves, bone-in or boneless, skin on (about 2 pounds each)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Preheat oven to 450 degrees F. Fit a roasting pan with a roasting rack and spray the rack with olive oil spray.
- Brush the turkey breast halves with olive oil and rub with the seasoning mix.
- Place skin side up on the roasting rack.
- Roast 45-60 minutes, until the skin is brown and juices run clear when pierced with a fork. If using an instant-read thermometer, your target temperature is 165 degrees F, but you can take the turkey out of the oven at 160 degrees F. It will reach 165 degrees while it rests. If roasting longer than 45 minutes, cover loosely with foil to avoid scorching the top.
- Remove from oven, cover loosely with foil and allow to rest 15-20 minutes, still on rack, before carving.
2. Nutrition information is based on this website.