Roasted Turkey Breast
This recipe for Roast Turkey Breast is a delightful way to enjoy a tender and flavorful meal with minimal effort. The turkey is seasoned with a blend of garlic, fresh herbs, and aromatic spices, creating a savory paste that infuses the meat with delicious flavors. Roasting the turkey in the oven results in a crispy, golden skin and juicy, succulent meat that will impress your guests. Serve this roast turkey breast with the pan juices spooned over the top for a delightful finishing touch.
— Constant Cookbook
Ingredients
- 1 turkey breast, bone-in, about 5 to 7 pounds, skin on.
- 16 cups ice cold water
- 1 1/4 cups kosher salt
- 1/2 cup light brown sugar
- 3 cloves garlic, crushed and chopped
- 1 tbsp rosemary leaves, chopped
- 1 tbsp fresh thyme, chopped
- 1 tablespoon olive oil
- 1 tablespoon black pepper, crushed
- 2 tsp Sea salt
Instructions
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Nutrition
- Calories: 641 kcal
- Carbohydrate Content: 6 g
- Protein Content: 90 g
- Fat Content: 27 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 242 mg
- Sodium Content: 1598 mg
- Fiber Content: 0.4 g
- Sugar Content: 1 g
- Unsaturated Fat Content: 4 g
- Serving Size: 1 serving
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