Description
This classic Roasted Turkey Breast recipe features a flavorful herb rub that infuses the meat with a delicious blend of Italian seasoning, paprika, garlic, and onion powder. The turkey is roasted to juicy perfection and left to rest, ensuring tender, moist slices perfect for any festive meal or family dinner.
Ingredients
Scale
Herb Rub
- 2 Tablespoons olive oil
- 1 ½ Tablespoons Italian seasoning
- 2 teaspoons Kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
Turkey
- 3-8 pound turkey breast
Instructions
- Preheat Oven: Preheat your oven to 375℉ to prepare for roasting.
- Make Herb Rub: In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon paprika, 1 ½ tablespoons Italian seasoning, 2 teaspoons Kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper. Stir well to form a smooth paste.
- Prepare Turkey: Place the turkey breast skin side up on a wire rack set inside a roasting pan. Gently loosen the skin with your fingers and a spoon, and spread some of the herb rub mixture underneath the skin, covering as much of the meat as possible. Then rub the remaining mixture evenly on top of the skin.
- Roast Turkey: Roast the turkey for approximately 20 minutes per pound. Use a digital thermometer to check that the thickest part of the breast reaches 160℉.
- Rest and Finish: Remove the turkey from the oven and cover loosely with aluminum foil. Let it rest for 15 minutes to allow juices to redistribute and for the internal temperature to rise to 165℉. After resting, slice the turkey and serve.
Notes
- Cook time varies by turkey breast size; boneless breasts cook faster.
- Use the pan drippings to make a flavorful turkey gravy.
- Allow the meat to rest before carving to retain moisture.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey breast)
- Calories: 290
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 95 mg
