Succulent oven-roasted turkey breast (Printable)
Tender turkey breast baked with herbs and vegetables for a hearty, flavorful main dish.
# What You'll Need:
→ Turkey
01 - 1 boneless turkey breast, skin-on (3.5 lb)
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1/2 teaspoon smoked paprika
→ Vegetables
08 - 3 medium carrots, peeled and cut into chunks
09 - 2 large onions, peeled and quartered
10 - 3 celery stalks, cut into chunks
11 - 4 garlic cloves, smashed
→ Liquids
12 - 1 cup low-sodium chicken broth
13 - 1/4 cup dry white wine (optional)
# How to Make It:
01 - Set the oven temperature to 375°F.
02 - Pat turkey breast dry with paper towels. Rub entire surface with olive oil and season evenly with salt, black pepper, thyme, rosemary, and smoked paprika.
03 - Place carrots, onions, celery, and garlic in an even layer in a large roasting pan.
04 - Set the seasoned turkey breast skin-side up on top of the vegetables.
05 - Pour chicken broth and white wine (if using) into the pan around the turkey, avoiding pouring over the skin.
06 - Cook in preheated oven for 70 to 80 minutes, or until internal temperature reaches 165°F in the thickest part; baste with pan juices halfway through roasting.
07 - If skin lacks crispness, broil for 2 to 3 minutes, monitoring closely to avoid burning.
08 - Transfer turkey to a cutting board, tent loosely with foil, and rest for 15 minutes before slicing.
09 - Toss roasted vegetables and serve alongside sliced turkey. Spoon pan juices over the top.
# Expert Advice:
01 -
- Tender, juicy turkey that rivals any holiday version but takes a fraction of the time and stress.
- The roasted vegetables absorb all those golden pan juices, so nothing goes to waste and everything tastes deeply savory.
- Works for weeknight dinners, meal prep, or unexpected guests with zero pretension needed.
02 -
- A meat thermometer is your best friend here—it's the difference between worrying if the turkey is done and knowing it's perfect, which honestly removes all the stress from this dish.
- Don't skip patting the turkey dry and not peppering the skin with the broth; these two things are why restaurant roasted birds taste so much better than home versions.
03 -
- Bring your turkey breast to room temperature for 30 minutes before roasting—it cooks more evenly this way and stays juicier in the center.
- If you're cooking for people sensitive to alcohol, the wine evaporates completely during roasting, so it won't taste like wine in the final dish, but use extra broth if you'd rather be safe.