Garlic Herb Roasted Turkey Breast

$- 1 (4-6 lbs) turkey breast, skin-on - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 lemon, zested and juiced - 1 onion, quartered - 2 cups low-sodium chicken broth The turkey breast is the star of this dish. Choose a fresh one for the best taste. The skin helps keep the meat moist. Garlic adds a strong flavor. Fresh rosemary and thyme bring a green note that brightens the dish. Olive oil helps the herbs stick and gives richness. Salt and black pepper enhance all the flavors. Lemon adds a nice zing. Onion forms a sweet bed for the turkey and gives flavor to the broth. Chicken broth moistens the turkey and adds depth. Use a mix of fresh herbs and spices. The garlic herb paste makes the turkey burst with flavor. To make this paste, mix minced garlic, chopped rosemary, chopped thyme, olive oil, salt, black pepper, lemon zest, and lemon juice. Rub half of this paste under the turkey skin. This method infuses the meat with flavor as it cooks. The other half goes on top of the skin for a nice crust. You can add more flavor if you wish. Consider using a few slices of apple or orange in the roasting pan. They add sweetness and aroma. A splash of white wine can also enhance the broth. For heat, try a pinch of red pepper flakes in the herb paste. Each of these options can give your turkey a unique twist. {{ingredient_image_1}} To make the herb paste, start by gathering your ingredients. You need garlic, rosemary, thyme, olive oil, salt, pepper, lemon zest, and juice. Mince the garlic finely. Chop the rosemary and thyme into small bits. In a small bowl, mix all these ingredients well. This paste will add great flavor to your turkey. Next, you need to prepare the turkey breast. First, take a paper towel and dry the turkey well. This helps the skin get crispy. Carefully slide your fingers between the skin and meat. Create a pocket but don’t remove the skin. This step lets the herb paste flavor the meat directly. Now, take half of the herb paste and spread it under the skin. Rub it evenly across the breast. Then, take the rest of the paste and rub it over the skin. Now it’s time to roast the turkey. Preheat your oven to 375°F (190°C). Place quartered onion in a roasting pan to create a bed for the turkey. This adds flavor and keeps the turkey moist. Set the turkey breast on top of the onions. Pour low-sodium chicken broth around it, avoiding the top. Roast the turkey for about 1.5 to 2 hours. Check the internal temperature; it should reach 165°F (75°C). Baste the turkey with pan juices every 30 minutes. This adds moisture and flavor. When done, let the turkey rest for 15-20 minutes. This helps keep it juicy when you slice it. To keep your turkey breast juicy, start with a skin-on cut. The skin traps moisture during cooking. Next, make sure to season under the skin. This lets the flavors soak into the meat. Use a meat thermometer to check the internal temperature. Aim for 165°F (75°C) for safety. Let the turkey rest after cooking. This helps the juices stay inside the meat when you slice it. Basting adds flavor and moisture. Every 30 minutes, use a baster to pour pan juices over the turkey. This keeps the meat from drying out. You can also add a bit of chicken broth to the pan if it gets dry. If you want extra flavor, try basting with melted butter or olive oil. This gives a nice golden color to the skin. For a beautiful presentation, slice the turkey breast neatly. Arrange the slices on a large platter. Garnish with fresh herbs and lemon wedges. This adds color and freshness to your dish. Place some roasted vegetables on the side for a complete meal. You want your table to look inviting and delicious! Pro Tips Resting the Turkey: Letting the turkey rest after roasting is crucial. It helps the juices redistribute, ensuring every slice is moist and flavorful. Use a Meat Thermometer: To ensure the turkey is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Experiment with Herbs: Feel free to mix and match your favorite herbs. Sage, parsley, or even a hint of oregano can add unique flavors to your turkey. Basting for Moisture: Basting the turkey every 30 minutes with the pan juices will keep it moist and enhance the flavor. Don’t skip this step! {{image_2}} You can change the herbs in this recipe. If you do not have rosemary, use sage. It gives a nice flavor too. Basil or oregano works well if you want something fresh. Mix and match your favorites. You can even try dry herbs if fresh ones aren't available. Use about one-third the amount since they are stronger. Citrus adds a bright taste. You can squeeze orange juice instead of lemon. The zest of an orange will also work well. For a more complex flavor, add garlic cloves or shallots to the roasting pan. They will caramelize and add depth to the dish. Fresh herbs like parsley or dill make great garnishes too. You can cook your turkey breast in a slow cooker. This method keeps the meat moist and tender. Just set the slow cooker on low for 6 to 8 hours. If you prefer a crispy skin, stick with the oven. The oven gives that golden, crunchy texture. Each method has its perks. Choose what fits your schedule and taste! Store leftover turkey in an airtight container. Make sure the turkey is cool before sealing. Keep it in the fridge for up to four days. If you want to keep it longer, freezing is best. To reheat, place turkey slices in a baking dish. Add a splash of chicken broth to keep it moist. Cover the dish with foil to trap steam. Heat it in the oven at 325°F (163°C) for about 20 minutes. This method helps to keep the meat juicy and flavorful. To freeze turkey, slice it first. Wrap each slice in plastic wrap, then place in a freezer bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. The best way to season turkey breast is to use fresh herbs. I recommend using garlic, rosemary, and thyme. Mix them with olive oil, salt, and pepper to create a tasty herb paste. This paste goes under the skin and over the meat for great flavor. Always use lemon zest and juice for a bright taste. Cooking a 4-6 lb turkey breast takes about 1.5 to 2 hours. You should roast it in an oven at 375°F (190°C). The key is to check the internal temperature. It should reach 165°F (75°C) to be safe to eat. Basting every 30 minutes helps keep it juicy. Yes, you can use frozen turkey breast for this recipe. However, you need to thaw it first. Place it in the fridge for 24 hours before cooking. This ensures even cooking and keeps the meat juicy. Never cook turkey from frozen without thawing first. Many sides pair well with Garlic Herb Roasted Turkey Breast. Here are a few ideas: - Mashed potatoes - Green beans - Roasted vegetables - Stuffing - Cranberry sauce These sides add color and flavor to your meal. Enjoy creating a full feast! You now have all the keys to create a tasty garlic herb roasted turkey breast. Start by mixing your herbs and spices to pack in flavor. Use my steps to ensure your turkey is juicy and perfectly roasted. Remember the tips for presenting your dish beautifully. Feel free to experiment with different herbs and cooking methods. Leftovers can be stored and enjoyed later, ensuring no meal goes to waste. Take these simple techniques and make your next meal special. Happy cooking!$

Garlic Herb Roasted Turkey Breast

A flavorful roasted turkey breast infused with garlic and herbs, perfect for any occasion.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine American

Servings 6

Ingredients

1 each turkey breast, skin-on (4-6 lbs)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 each lemon, zested and juiced
1 each onion, quartered
2 cups low-sodium chicken broth

Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, pepper, lemon zest, and juice to create a herb paste.
Pat the turkey breast dry with paper towels. Carefully separate the skin from the meat (without removing it completely) by sliding your fingers underneath, creating a pocket.
Divide the herb paste into two portions. Spread one portion directly under the skin, rubbing it evenly across the breast meat.
Rub the remaining herb paste over the skin of the turkey breast.
Place the quartered onion in the bottom of a roasting pan, creating a bed for the turkey.
Place the turkey breast on top of the onion and pour the chicken broth around it in the pan (not over the turkey).
Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Baste the turkey with the pan juices every 30 minutes for added flavor and moisture.
Once finished, remove the turkey from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute within the meat.

Notes

Slice the turkey breast and arrange it on a large platter garnished with fresh herbs and lemon wedges for an inviting presentation. Serve alongside your favorite sides to complete the meal.

Keyword garlic, herbs, roasted, turkey