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.
Serving size: 6oz
Makes 8 servings
Total time: 1 hour 5 minutes
Prep: 10 minutes
Cook: 40 minutes
Rest: 15 minutes
2 turkey breast halves, bone-in or boneless, skin on (about 2 pounds each)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon dried thyme
1. Preheat oven to 450 degrees F.
2. Brush turkey breast halves with olive oil and rub with the seasoning mixture.
3. Place skin side up on a greased rack in a roasting pan. 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.
4. Remove from oven, cover loosely with foil and allow to rest 15-20 minutes, still on rack, before carving.
PS. If roasting a whole turkey breast, you’ll need significantly more time. Last time I roasted a 3 1/2-pound whole turkey breast, I roasted for 1 3/4 hours – it took that long for an instant-read thermometer to register 160 degrees F. It turned out fabulous, with crisp, savory skin and very juicy meat, the juiciest we ever had actually. But it does require a longer time commitment than turkey breast halves, and you should loosely cover it with foil after the first 45 minutes of roasting, to avoid scorching the top.
Nutrition per serving
Total Fat 5.5 g
Saturated Fat 1.5 g
Cholesterol 156 mg
Sodium 90 mg
Total Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 49.4 g
Weight Watchers Points Plus: 6 points
*Nutrition information is based on this website.