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
Scale
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.
