Herb Roasted Turkey Breast

It’s the week after Thanksgiving and I’m STILL eating turkey… but it turned out delicious, so I figured I’d better share my recipe for super simple Herb Roasted Turkey Breast. I promise it’s juicy and will have perfectly crispy skin – this one is definitely a crowd pleaser! In fact, Colin did say it’s one of the best roast turkeys he’s ever had… It’s the perfect amount for two people (with some leftovers), so if you’re looking for a recipe for Thanksgiving next year, a nice weekend dinner, or meal prep for the week – I’ve got you covered 😉

I know I’m a little late with posting this one (life got busy over the holiday!), but my mom has a Friendsgiving this coming weekend and begged me to share on the blog. Gotta do what mama says!

(Not So) Pro Tips

One of my biggest tips is to make sure your turkey breast is completely thawed (if you purchased frozen) before cooking, as this will ensure you don’t dry it out trying to reach the magical safe cooking temperature of 165F. If you bought a frozen bird, it will take between 1-2 days to thaw in the refrigerator (depending on the size), so plan accordingly.

Once your turkey breast has thawed and you’re ready to cook, pre-heat the oven to 450F. We’re not going to cook it at this temperature, but starting with an extremely hot oven will help you get that extra crispy skin. Prepare your spice rub. Then, pat the skin of the turkey dry with paper towels, another important step for the crisp factor!

Next, you’ll carefully peel back the turkey skin so that you can put the butter and herb mixture underneath. Give the turkey a nice olive oil massage and then rub the remaining herb mixture on top.

Place the turkey breast on a roasting rack (like above) or in a roasting pan. If you don’t have a roasting rack or pan, you can lay the turkey breast on top of some root vegetables or fashion your own using tin foil. It’s important to raise the turkey off of the bottom of the pan so that it cooks evenly and you get nice, crispy skin.

Before placing the turkey in the oven, lower the temperature to 350F. The high heat of the oven will help with, you guessed it, crisping up the skin, but the slow reduction in temperature down to 350F ensures you don’t dry it out. After about 45 minutes, you’ll want to check the temperature using a meat thermometer and continue checking the temperature every 15-20 minutes until it reaches an internal temperature of 165F.

At this point, you’ll be super tempted to cut right into the turkey, but I highly recommend covering it with foil and letting it rest for about 20 minutes. This gives the meat a chance to hold onto all of its liquid so it doesn’t dry out. After 20 minutes, carve your turkey and dig on in!

A note on nutrition…

The holidays are a time to ENJOY food, family, and fun – not a time to stress about calories and how much exercise you need to do to burn off a slice of pie. If you’re looking for some tips for how to be more mindful around the holidays, definitely check out my 5 Tips for a More Mindful Thanksgiving (it really applies to any holiday season). AND JUST EAT THE DAMN PIE IF YOU WANT IT.

What’s your favorite food to enjoy around the holidays?

I love Thanksgiving because it’s the one time of year my grandma makes her stuffing and it is PHENOMENAL. Maybe I’ll get the recipe from her one of these days 😉 Let me know your favorite holiday recipe in the comments below or by sending me a link here.

Mindfully yours,
Sam

Print Recipe

Herb Roasted Turkey Breast

Succulent, juicy, and never dry herb roasted turkey breast - perfect for Thanksgiving, as dinner, or for meal prep during the week!

Prep Time

10 minutes

Cook Time

2 hours

Passive Time

20 minutes

Servings

people

Ingredients

• 1 each turkey breast, with bones and skin The turkey breast used in this recipe weighed approximately 3 lbs.
• 2 tsp salt
• 1 tbsp fresh sage, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp black pepper
• 1 tbsp butter Cut into 4 thin slices.

Prep Time 10 minutes Cook Time 2 hours Passive Time 20 minutes Servings people Ingredients 1 each turkey breast, with bones and skin The turkey breast used in this recipe weighed approximately 3 lbs. 2 tsp salt 1 tbsp fresh sage, chopped 1 tsp fresh thyme, chopped 1 tsp black pepper 1 tbsp butter Cut into 4 thin slices.

Instructions

1. Preheat oven to 450F.
2. Combine chopped herbs, salt, and pepper in a small bowl.
3. Pat turkey breast dry with paper towels.
4. Carefully pull back the skin of the turkey. Rub herb mixture under the skin and on the bottom of the turkey. Any excess can be rubbed on top of the skin.
5. Tuck the slices of butter under the skin and into folds, then rub the entire turkey with olive oil.
6. Reduce the oven temperature to 350F. Place turkey on a roasting pan skin side up and put it in the oven.
7. Cook for 45 minutes, then check the temperature with a meat thermometer. Continue roasting the turkey and checking the temperature every 15 minutes until the internal temperature reaches 165F and the skin is golden brown and crispy.
8. Remove the turkey from the oven and cover with foil. Let rest for 20 minutes before carving.

Recipe Notes

If the skin is starting to get too crispy or burnt, cover the turkey with aluminum foil.