Oven Roasted Turkey Breast
Servings: 8 people
Ingredients
- 2 3/4 lb bonelss turkey breast
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp fresh rosemary chopped small
- 1 tsp fresh sage chopped small
- 1 tsp fresh thyme chopped small
- 2 cloves garlic pressed
- salt and pepper to taste
Instructions
- Chop fresh rosemary, thyme and sage into tiny pieces. Alternatively you can use a mortar and pestle to crush the herbs.
- Add herbs, butter at room temperature, salt, pepper and a drizzle of olive oil and stir into a paste.
- Pat dry turkey breast and coat entire thing with with herb paste. Be sure to coat everywhere including under the skin if possible.
- Roast at 475F for the first 10 minutes then bring oven temperature down to 350F and roast for an additional 1 hour to hour and 1/2 (about 30 minutes per pound) or until internal temperature has reached 170F degrees.
- Remove from heat and cover with foil. Allow for 10 or 15 minutes of rest before slicing.
Notes
- Make ahead: ‘Dress’ the turkey breast with garlic and herbs, cover and refrigerate up to 24 hours. Let turkey come to room temp, then proceed with roasting.
- Store: Refrigerate roast whole or sliced in an airtight container for up to a week. It tastes so good cold. And warm with gravy. This recipe is so versatile!
- Freeze: Freeze leftovers sliced or cut into bite sized pieces in an air tight container for up to 3 months. Thaw in refrigerator.
Nutrition
Calories: 264kcal | Carbohydrates: 1g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 102mg | Sodium: 96mg | Potassium: 440mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg