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Roasted Turkey Breast
For a small Thanksgiving menu or a Sunday dinner, try my best Roasted Turkey Breast recipe. A dry brine and basting yields craveably crisp skin, and the meat itself is juicy and flavorful. Learn how to brine, roast, and carve a turkey breast.
👥 8 Servings⏱️ Prep & Cook: 29h 30m⏳ Prep: 30 min🔥 Cook: 29h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pan
- ●cutting board
📝 Preparation Steps
1
To dry-brine the turkey breast (see note 2):
2
Set turkey breast on a rack set over a rimmed baking sheet. Remove any excess fat or pin feathers and pat dry with paper towels.
3
In a small bowl, add kosher salt and baking powder and stir to combine. Sprinkle the salt mixture over the breast. Coat well, stopping before a crust forms (you may not need all of the salt mixture).
baking powder (see note 3)1 tablespoons
4
Refrigerate, uncovered, for 12 to ⏱️ 24 hours (or loosely cover and refrigerate for up to 3 days).
5
Remove the turkey breast from the refrigerator and let sit at room temperature ⏱️ 1 hour prior to roasting.
6
To roast the turkey breast:
7
Adjust an oven rack to the lower third position and preheat oven to 425 degrees. In a small bowl, stir together the melted butter and olive oil and set aside for basting.
olive oil2 tablespoons
8
Using paper towels, dry the turkey breast. Gently slide your fingers between the skin and the breast of the turkey to loosen the skin. Spread 1 tablespoon of the softened butter between the breast and the skin.
9
Arrange six sage leaves evenly between the skin and the breast. Rub the remaining 1 tablespoon softened butter all over and season with black pepper.
fresh sage leaves6
10
Place in a roasting pan breast-side up. Pour 1 inch water into the bottom of the roasting pan. Lower the oven temperature to 325 degrees. Roast the turkey breast for 2 to ⏱️ 3 hours, basting every ⏱️ 30 minutes with the butter and oil mixture. Add additional water to the pan as needed.
11
Begin testing for doneness after ⏱️ 2 hours. A thermometer inserted into the thickest part of the breast should reach 165 degrees, and the juices should run clear. Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for ⏱️ 30 minutes.
12
To carve the turkey breast:
13
Place turkey breast on the cutting board and slice the breast meat on an angle. Arrange the slices on a serving platter and pass the gravy separately.
Nutrition Facts
calories
57 kcal
fat Content
6 g
serving Size
1.5 cups
fiber Content
0.01 g
sugar Content
0.003 g
sodium Content
3718 mg
protein Content
0.1 g
trans Fat Content
0.1 g
cholesterol Content
8 mg
carbohydrate Content
0.4 g
saturated Fat Content
2 g
unsaturated Fat Content
3.5 g
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