Turkey is the main dish at Thanksgiving, so it’s important to get it right. This easy, foolproof, and delicious Roast Turkey Recipe will help you do just that. This has a crisp, salty skin with a flavor-packed, juicy center. You’ll love my trick for a tender turkey breast every time.
Don’t be afraid to try something new in the kitchen, like the “year’s most important dish,” the Thanksgiving turkey. You can’t go wrong by adding this roast turkey recipe to your menu. It’s fantastic.
Cooking a moist flavorful turkey breast that is tender and juicy seems like it should be simple, but it can be surprisingly tricky. With the right technique though you can easily achieve tender juiciness every time. In this comprehensive guide, I’ll walk you through everything you need to know to cook the most mouthwateringly delicious turkey breast for your next holiday meal or dinner.
Selecting and Preparing the Turkey Breast
The first step is choosing the right cut of turkey breast. For best results, select a boneless, skin-on turkey breast. The skin helps lock in moisture and flavor. Boneless cooks faster than bone-in Aim for around 2 to 3 pounds of turkey breast which will feed 4 to 6 people.
Once you have your turkey breast, pat it dry with paper towels and let it sit out at room temperature as you prep your seasoning. Bringing it to room temp helps it cook more evenly.
Seasoning is Key
Proper seasoning is one of the most important steps for juicy turkey flavor. Start by rubbing the turkey breast all over with softened butter or olive oil. Then sprinkle on seasoning like salt, pepper, thyme, sage, rosemary, garlic powder, onion powder or a poultry seasoning blend. Gently loosen the skin and rub some seasoning directly onto the meat too.
For extra flavor, try rubbing the turkey breast with a spicy brown mustard or mayonnaise before adding your spice rub. The fat helps keeps the meat super moist and tender. The options for unique seasoning combinations are endless. Get creative!
Roast Uncovered at High Heat
Preheat your oven to 450°F. Place the turkey breast skin side up on a roasting pan or baking sheet with a rack. Resist the urge to cover it! Roasting uncovered at high heat is the secret to crispy skin.
Roast for 20 to 30 minutes until the skin starts to turn golden brown. Then lower the oven temperature to 350°F. Continue roasting until the internal temperature measured at the thickest part reaches 165°F, about 30 to 45 more minutes.
If the skin needs more browning at the end, turn on the broiler for a minute or two watching closely to avoid burning.
Let It Rest
This last step is crucial for juicy meat! Let the turkey breast rest for at least 15 minutes before slicing into it. As it rests, the juices redistribute through the meat. If you cut into it too soon, the juices will spill out onto your cutting board instead of staying inside the breast.
After resting for 15 minutes, slice and serve your perfectly juicy, tender turkey breast! Enjoy it on sandwiches with cranberry sauce, in salads, or diced in soups. The possibilities are endless.
Juicy Turkey Gravy
A flavorful gravy is the ideal accompaniment to turkey breast. As your turkey roasts, the pan drippings combine with the seasoned butter or oil to create an incredible, rich flavor.
To make gravy, first pour the drippings through a mesh strainer to remove any herb sprigs or crispy skin bits. Let the drippings settle so the clear fat separates and you can skim it off.
In a small pot, whisk together 2 tablespoons of turkey fat (or butter) and 2 tablespoons of flour. Cook over medium heat for 2 to 3 minutes to toast the flour.
Whisk in 2 cups of turkey drippings along with any juices from the resting turkey. Bring to a boil, then reduce heat and simmer until thickened to your desired consistency, 5 to 10 minutes.
Season the gravy with salt, pepper, fresh thyme leaves, sage, rosemary, or whatever flavors sound good. Pour the gravy into a gravy boat and serve alongside your juicy turkey breast and favorite side dishes.
Common Turkey Breast FAQs
How long does it take to roast a turkey breast?
- Roasting time depends on the size, but plan on roasting a 3 pound turkey breast for about 1 hour and 15 minutes total. Roast at 450°F for 25 minutes, then reduce to 350°F for 30-40 more minutes until 165°F.
Should you brine or marinate turkey breast?
- Brining or marinating is optional, but can add great flavor. A dry brine with salt, sugar, and spices brings the seasoning deeper into the meat. Marinating in an acidic liquid like lemon juice or vinegar tenderizes the meat.
What is the best way to check turkey doneness?
- Always rely on an instant read meat thermometer for accuracy. Turkey is safely cooked at 165°F. The juices should run clear and the meat will be firm and juicy.
Can you freeze and thaw a raw turkey breast?
- Absolutely! Place the raw turkey breast into a freezer bag and freeze up to 4 months. Thaw in the refrigerator 1-2 days before cooking. Cook from fully frozen if needed.
What are the best side dishes with turkey breast?
- Classic Thanksgiving favorites like mashed potatoes, stuffing, and green bean casserole are perfect pairings. Roasted vegetables, cranberry sauce, and biscuits are also excellent sides.
What’s the best way to reheat leftover turkey?
- Slice the turkey breast and place in a baking dish with a little broth or turkey gravy. Cover and reheat at 350°F until warmed through, about 15-20 minutes. Or slice and add to your favorite soup, salad, or sandwich.
Conclusion
From selecting the right size turkey breast to proper seasoning, roasting, resting, making gravy, and more, these tips will help you cook a tender and supremely juicy turkey breast. With the simple roasting method described, you’ll be able to enjoy juicy, flavorful turkey breast any night of the week from casual family dinners to elegant holiday feasts. Give it a try and prepare to be amazed at just how delicious turkey can be.
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For the Flavored Butter
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- 2 tablespoons light olive oil (not extra virgin) or another high-heat oil, plus more to drizzle on top
- 1/4 tablespoon of fresh lemon juice from a big lemon and 1/2 tablespoon of lemon zest
- 3 large garlic cloves, pressed
- 1/4 cup freshly chopped parsley
- 1/2 Tbsp salt (I used sea salt)
- 1/2 tsp black pepper, freshly ground
Seasoning, Stuffing, and Tying up a Turkey
- Use about 1 teaspoon of salt and 1/4 teaspoon of pepper to season the inside of the turkey cavity.
- To make the flavored butter, put 2 sticks of softened butter, 2 tablespoons of olive oil, 1/2 tablespoon of lemon zest, 4 tablespoons of lemon juice, 3 pressed garlic cloves, 1/4 cup of chopped parsley, 1/2 tablespoon of salt, and 1/2 teaspoon of pepper in a medium bowl. It’s easier to do this in the bowl of a food processor. Mix with a fork or a food processor until everything is well combined. The lemon juice won’t mix into the butter right away, but keep mixing for a few minutes, and it will. This mix comes from Gordon Ramsay’s video on how to make a Christmas turkey, and it’s great. Take a whiff—it smells so fresh that you’ll fall in love!
- Push your fingers under the skin to separate it from the turkey breast. Be careful not to tear the skin as you do this from the front and back of the turkey.
- 2/3 of the butter mixture should be stuffed under the skin. Then, massage the butter into the skin on top to cover it. This butter gives the turkey breast a rich flavor and keeps it soft and juicy.
- Rub the rest of the butter all over the outside of the turkey (breast, legs, and wings). Spread olive oil over the turkey’s skin and season it with salt and pepper to taste. I love a crisp, salty skin.
- Put a quartered onion, four garlic cloves cut in half, half a bunch of parsley, and a quartered lemon inside the turkey. Tie the turkey’s base and legs together with kitchen string. Cross the legs over each other to close the turkey cavity better, and it looks nicer on the table.
