Ingredients:
- 1 whole turkey breast, bone-in and skin-on (about 4-6 pounds)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 1 teaspoon dried rosemary (optional)
- 1 teaspoon dried sage (optional)
- 1 teaspoon paprika (optional)
- 4 cloves garlic, minced (optional)
- 1 cup chicken or turkey broth for basting
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C).
2. Prepare the Turkey Breast:
- Rinse the turkey breast under cold water and pat it dry with paper towels.
- Place the turkey breast on a roasting pan with a rack, if available.
3. Season the Turkey:
a. In a small bowl, mix together the salt, black pepper, and any optional herbs or spices you choose to use (thyme, rosemary, sage, paprika). b. Rub the turkey breast all over with olive oil or melted butter. c. Sprinkle the seasoning mixture evenly over the turkey, making sure to coat it thoroughly. d. Optionally, rub minced garlic over the turkey for additional flavor.
4. Roast the Turkey:
- Place the turkey breast in the preheated oven.
5. Basting:
- Baste the turkey breast every 30 minutes with chicken or turkey broth to keep it moist. Use a baster or a spoon to drizzle the broth over the turkey.
6. Cooking Time:
- Roast the turkey until it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast. This typically takes about 15-20 minutes per pound.
7. Resting:
- Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
8. Carving:
- Carve the turkey breast into slices, and serve warm.
Tips:
- For added flavor, consider adding sliced lemons, oranges, or fresh herbs to the cavity of the turkey before roasting.
- If the skin is browning too quickly, tent the turkey breast with aluminum foil.
This simple oven-roasted turkey breast is perfect for a smaller gathering or for those times when you’re craving turkey without the fuss of roasting a whole bird. Adjust the seasonings to your liking and enjoy!