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If you’ve been hunting for a foolproof way to get tender, flavorful, and moist turkey every time, you have to try this Perfectly Juicy Roast Turkey Breast Recipe. It’s a brilliant blend of simple ingredients and smart roasting techniques that guarantee golden, crispy skin with juicy meat underneath. Whether it’s for a holiday feast or a comforting Sunday dinner, this recipe transforms an ordinary turkey breast into a centerpiece everyone will rave about.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is carefully chosen and plays a vital role, from seasoning to texture and that spectacular golden color that makes your turkey breast irresistible.
- 4 pound (1.8 kg) turkey breast, boneless, skin on: The star of the show, providing rich flavor and the perfect canvas for seasoning.
- ¼ cup (60 g) unsalted butter, divided: Adds luscious richness and helps the skin crisp up beautifully.
- 1 teaspoon kosher salt, divided: Essential for seasoning the meat inside and out, enhancing the natural taste.
- ½ teaspoon finely chopped thyme: Brings a subtle herbal brightness that complements the turkey perfectly.
- 1 teaspoon black pepper, divided: Adds a gentle kick and depth to the overall flavor profile.
How to Make Perfectly Juicy Roast Turkey Breast Recipe
Step 1: Preheat the Oven
Start by positioning your oven rack in the lower third and preheating to a hot 450°F (232°C). This initial blast of heat is key to locking in moisture while creating that classic crispy skin we all crave. The high temperature jumpstarts the browning process and sets the stage for juicy meat.
Step 2: Season the Surface
Pat your turkey breast completely dry with paper towels — moisture is the enemy of crispy skin. Season the bottom with about ¼ teaspoon salt and ¼ teaspoon black pepper. Since each breast differs slightly in size, feel free to adjust the seasoning a bit. Then flip it over skin-side up, ready to absorb more flavor.
Step 3: Season Under the Skin
This step is a game changer! Mix 2 tablespoons softened butter with ½ teaspoon salt and finely chopped thyme. Gently loosen the skin from the thickest part of the breast without detaching the edges. Spread the buttery herb mixture evenly under the skin — this delivers flavor directly to the meat and helps keep it moist throughout roasting.
Step 4: Brush with Butter
Brush about 2 tablespoons of melted butter over the turkey skin, then sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. This extra layer of butter promotes beautiful browning and adds an irresistibly savory finish.
Step 5: Roast the Meat
Place the turkey breast on a wire rack set over a sheet tray to allow air circulation. Roast at the high 450°F for 30 minutes to crisp the skin. Then lower the oven temperature to 325°F (163°C) and continue roasting until the thickest part reaches 160 to 165°F (72 to 74°C) — usually about 30 to 45 more minutes. This two-temperature roasting method is what makes this Perfectly Juicy Roast Turkey Breast Recipe stand out.
Step 6: Let it Rest
Once out of the oven, patience is your best friend! Let the turkey rest uncovered for 20 minutes. This pause allows the juices to redistribute evenly, turning every single slice into a tender and juicy bite you’ll want to savor.
How to Serve Perfectly Juicy Roast Turkey Breast Recipe
Garnishes
Simple is often best when it comes to garnishes for this juicy roast breast. Fresh herb sprigs like thyme or rosemary provide a lovely aromatic touch and a pop of color. A few lemon wedges add brightness and a zesty complement if you prefer a little acidity on the side.
Side Dishes
Pair your turkey breast with classic sides that soak up all those flavorful juices—think creamy mashed potatoes, buttery roasted vegetables, or a crisp autumn salad. Cranberry sauce or a savory gravy also brings warmth and richness to the plate, making the meal feel extra special.
Creative Ways to Present
Elevate your presentation by slicing the turkey breast thin and fanning the slices over a wooden platter lined with fresh greens. You can also serve it atop a bed of wild rice or alongside roasted root vegetables for a rustic, hearty look. For a modern twist, try carving turkey sliders with aioli and arugula for a festive appetizer.
Make Ahead and Storage
Storing Leftovers
After your feast, wrap leftover turkey breast tightly in foil or airtight containers and refrigerate. It will stay fresh and flavorful for up to four days, perfect for quick lunches or second-day dinners.
Freezing
If you want to keep leftovers longer, slice the turkey and freeze it in freezer-safe bags with as much air removed as possible. Frozen turkey breast maintains its quality for up to three months and is ready whenever you crave a speedy meal.
Reheating
To reheat without drying out your precious turkey, cover it loosely with foil in a low 300°F (150°C) oven until warmed through. You can also gently warm slices in a skillet with a splash of broth or water to keep them juicy and tender.
FAQs
Can I use bone-in turkey breast for this recipe?
Absolutely! While this recipe is designed for boneless turkey breast for even cooking and easy carving, bone-in breasts work too. Just allow extra roasting time and keep a close eye on the internal temperature to ensure juiciness.
Why do you roast at two different temperatures?
The initial high temperature crisps the skin quickly, locking in moisture, while the lower temperature finish cooks the meat evenly without drying it out. This method is the secret behind the Perfectly Juicy Roast Turkey Breast Recipe.
Can I prepare the butter mixture ahead of time?
Yes! You can mix the herb butter a day ahead and keep it refrigerated. Bring it to room temperature before spreading under the skin to make application easier.
How do I know when the turkey is fully cooked?
The safest way is by using a meat thermometer. The internal temperature should be between 160 and 165°F (72 to 74°C) in the thickest part of the breast for juicy, safe-to-eat turkey.
What if I don’t have fresh thyme?
Dried thyme works in a pinch—just use about one-third the amount since dried herbs are more potent. Alternatively, you can substitute with fresh sage or rosemary for different flavor nuances.
Final Thoughts
This Perfectly Juicy Roast Turkey Breast Recipe is one you’ll return to again and again, whether for special occasions or anytime you crave the comforting taste of roast turkey done just right. Its combination of simple ingredients, smart techniques, and delicious results make it a true kitchen winner. Give it a try—you’ll be so glad you did!
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Print
Perfectly Juicy Roast Turkey Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Perfectly Juicy Roast Turkey Breast recipe delivers tender, flavorful turkey with a beautifully crisp skin. Using a two-stage roasting method in the oven, it ensures the meat stays juicy while developing a golden, savory crust. Infused with thyme and butter beneath the skin, this easy-to-follow recipe is perfect for a simple yet impressive poultry dish that serves eight.
Ingredients
Turkey Breast
- 4 pound (1.8 kg) turkey breast, boneless, skin on
Seasoning and Butter Mixture
- ¼ cup (60 g) unsalted butter, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon finely chopped thyme
- 1 teaspoon black pepper, divided
Instructions
- Preheat the Oven: Place the oven rack in the lower third position and preheat your oven to 450°F (232°C). The high initial temperature is key to creating a crispy, golden skin while locking in the turkey’s juices.
- Season the Surface: Thoroughly dry the turkey breast using paper towels to ensure the skin crisps well. Season the bottom side with about ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Adjust salt and pepper slightly depending on the size of your turkey breast. Flip the breast skin-side up.
- Season Under the Skin: In a small bowl, stir together 2 tablespoons of softened butter, ½ teaspoon salt, and the finely chopped thyme. Carefully loosen the skin from the thickest part of the breast without detaching the edges. Rub this aromatic butter mixture evenly under the skin, which infuses flavor directly into the meat and aids moisture retention.
- Brush with Butter: Melt the remaining 2 tablespoons of butter and brush it generously over the turkey skin. Evenly sprinkle the surface with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. This richness enhances the browning and adds depth to the flavor.
- Roast the Meat: Place the breast on a wire rack set over a sheet tray to allow even heat circulation. Roast at 450°F (232°C) for 30 minutes to crisp the skin. Reduce the oven temperature to 325°F (163°C) and continue roasting for another 30 to 45 minutes until the thickest part of the turkey reaches an internal temperature between 160°F to 165°F (72°C to 74°C).
- Let it Rest: Remove the turkey breast from the oven and let it rest for 20 minutes before slicing. This resting period redistributes the juices evenly throughout the meat, guaranteeing moist and tender slices.
Notes
- Use a meat thermometer to accurately check doneness; poultry should reach at least 160°F internally.
- Drying the skin thoroughly before seasoning is essential for achieving crispiness.
- Loosening the skin carefully without tearing it helps keep the butter and herbs in place for maximum flavor.
- Resting the meat after roasting is crucial to lock in juices and improve texture.
- Adjust seasoning based on taste preferences and turkey size.
