Garlic Herb Roasted Turkey Breast
This Garlic Herb Roasted Turkey Breast is juicy, flavorful, and infused with fresh herbs and garlic for an easy yet elegant centerpiece.
Servings: 4 servings
Ingredients
- 1 boneless turkey breast about 2-3 pounds
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh parsley chopped
- salt and pepper to taste
- 1 lemon zested and juiced
Instructions
- Begin by patting the turkey breast dry with paper towels to help the herb mixture stick and promote even browning. Set aside on a clean plate or tray.
- In a mixing bowl, combine the minced garlic, olive oil, chopped rosemary, thyme, parsley, lemon zest, and lemon juice. Stir well until all ingredients are evenly incorporated. Add salt and pepper to taste.
- Using a basting brush or spoon, generously coat the entire turkey breast with the garlic herb mixture, rubbing some underneath the skin if possible. Let rest for 15-30 minutes at room temperature.
- Preheat your oven to 375°F (190°C) while the turkey rests.
- Place the turkey breast in the roasting pan or baking dish, skin side up. Roast uncovered in the preheated oven about 20 minutes per pound. Use a meat thermometer to check doneness; the internal temperature should reach 165°F (74°C).
- Once out of the oven, tent the turkey breast loosely with foil and let it rest for 10-15 minutes. After resting, slice against the grain for best texture.
Equipment
- Roasting Pan or Baking Dish
- Meat thermometer
- Sharp Knife
- Mixing bowl
- Basting Brush or Spoon
Notes
- For a milder garlic flavor, reduce garlic cloves to 2 or roast garlic beforehand for sweetness.
- Substitute fresh herbs with dried at one-third the amount, adjusting to taste.
- Resting the turkey breast after roasting is essential for juicy, tender slices.
- Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
- Reheat gently in the oven wrapped in foil or microwave with a splash of broth to maintain moisture.
