Let's talk Roasted Turkey Breast!
Hands down one of the MOST frequent questions I got last week on our Thanksgiving Q+A on IG was how to do a turkey or turkey breast. Thanksgiving is right around the corner and I know that roasting an entire turkey can be a little bit intimidating (especially if this is your first time!) and maybe not even entirely necessary this year! So with everyone celebrating the holidays with smaller groups and mostly immediate family this year, turkey meatballs or a turkey breast are the perfect alternative to the entire bird.
How long does it take to roast a turkey breast? It's way faster than a whole bird!! A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven!
How much Turkey Breast do I need per person? I go with about 1 lb per person. There are so many sides, let's be honest, those are where the real servings come into play!
What sides go with a roasted turkey breast? the usual Thanksgiving side dishes are perfect! The best mashed potatoes and a baked mac and cheese or a cauliflower gratin! Here are my favorites.
Should I still brine a turkey breast? yes - absolutely!! Wet or dry brine is great and if you opt for a wet brine, you won't need as big of a vessel to store the turkey in so it's an overall win! You can reduce the water in the wet brine by ½.
Can you make gravy with a Roasted Turkey Breast? sure can! Just follow my recipe here!
Roasted Turkey Breast
Ingredients
- 1 whole bone-in turkey breast, 6 ½ to 7 pounds
- 4 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine (sauv blanc)
Instructions
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 ½ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe adapted from the queen - Ina Garten!
I brined for the first time three years ago and have never looked back. Like you, I'm only cooking the breast. No one in my house eats dark meat. It's just a waste for us. Wonderful pictures! I stumbled her via TasteSpotting.
Thanks for the video!! This will come in handy!!
This is simple enough for me! Thanks for all of the great ideas Gaby! Keep em comin'!
Wonderful video - the perfect introduction for those with "turkey cooking phobia"!!!
yum! can i have some:)
Gaby, this looks gorgeous! Brines really are great.
OK, you've convinced me about the brining. The photo looks good enough to eat!
Thank you so much for giving us the pardon to not have to cook the whole bird. I have never brined a turkey (or anything) for that matter. You take the mystery & fear out of it. Must try this Thanksgiving as I am sure the flavor is superior! xo
By the way, I just posted a salad that would accompany your turkey beautifully!
Heck ya!! Your salad looks PERFECT!
I have been hearing about brining for a while, but have never tried it. You show that it is ultra easy, so this year I am definitely doing it! I love the turkey breast idea as it is the only part of the turkey that I enjoy. This together with the stuffing you made promises to be a great meal. I am waiting for the dessert...........
Gaby,
Have you thought of cooking it sous vide (at 145-150 degrees, F) and then searing it real quick in peanut oil (basically frying the exterior) to get the crispy skin? You'd end up with a beautiful breast and you'd guarantee that it doesn't overcook (I like my chicken and turkey breast meat cooked medium, so 145 is perfect for me).
Gaby, this looks incredibly good! My husband and I are just going to be by ourselves this year, so I was thinking of making a roasted chicken, but this looks even better! Thanks for the awesome idea and this deeeelish recipe!
Yay!! Glad you can use it Georgia!! I'm using it too 🙂
Thank you for this! Many have suggested this as an alterative if there will be a smaller crowd. This will be a nice option for my own family to have on Thanksgiving since we're not hosting but also pushing it back a few days so more family can join and to avoid the traffic. Thanks again!
Great to hear Rachel! Enjoy!
Absolutely delicious looking turkey!
gaby, this is gorgeous...can I have some? I love your cooking!
Thanks Susan!! xo
Love the fresh rosemary!