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Roasted turkey breast, sliced

Roasted Turkey Breast

A herb-and-spice-rubbed turkey breast roasted until golden and juicy. Classic holiday flavor sized for a small gathering.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 bone-in or boneless turkey breast 2–3 pounds
  • 2 tablespoons olive oil or softened butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ cup chicken broth for the pan

Method
 

  1. Preheat the oven to 350°F. Pat the turkey breast dry with paper towels.
  2. Mix the salt, pepper, paprika, garlic powder, onion powder, sage and thyme in a small bowl.
  3. Rub the turkey all over with the oil, then with the spice mixture, working some under the skin.
  4. Place the turkey skin side up in a baking dish or small roasting pan and pour the broth into the bottom of the pan.
  5. Roast for 60–75 minutes, until a thermometer in the thickest part reads 165°F.
  6. Tent loosely with foil and rest for 10–15 minutes before slicing.

Notes

  • Bone-in breasts have the most flavor. Boneless breasts may be done 10–15 minutes sooner.
  • Tuck orange slices or fresh herbs under the skin for extra flavor.
  • For a quick pan gravy, whisk 2 tablespoons of flour into the drippings over medium heat, then whisk in 1½ cups of broth and simmer until thick.