Herb-Roasted Turkey Breast
Serves 6 servings
Prep: 15 minutes • Cook: 1 hour 15 minutes
GFHPFZ
Tender turkey breast seasoned with garlic, rosemary, thyme, sage, and fresh lemon, then roasted until juicy and flavorful. Naturally high in lean protein and low in carbohydrates, this simple roast makes a wholesome centerpiece for dinner and provides excellent leftovers for salads, wraps, and meal prep.
Ingredients
- 2 1/2 to 3 lb boneless turkey breast
- 2 tbsp olive oil
- 3 cloves garlic, minced (about 1 tablespoon jarred minced garlic)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Instructions
- Preheat the oven to 375°F. If using a pellet grill, preheat it to 375°F for a slightly smokier version.
- Pat the turkey breast dry with paper towels. If it is wrapped in netting, check the package directions before removing it; some boneless turkey breasts are designed to roast in the netting so they hold their shape.
- Combine olive oil, garlic, rosemary, thyme, sage, paprika, salt, pepper, and lemon juice.
- Rub the herb mixture evenly over all sides of the turkey breast.
- Place the turkey breast in a lightly greased roasting dish or on a small roasting rack. Roast for about 50–70 minutes, checking the temperature near the 45-minute mark. Insert an instant-read thermometer into the thickest part of the breast without pushing it all the way through.
- Continue cooking until the thickest part reaches 165°F. Use temperature rather than cooking time as the final guide because boneless turkey breasts vary considerably in shape and thickness.
- Transfer the turkey to a cutting board or clean platter and loosely tent it with foil. Rest for 10 minutes before slicing so the juices have time to settle back into the meat.
Notes & Tips
- Cooking time will vary depending on the thickness of the turkey breast.
- Pairs well with roasted vegetables, green beans, or a fresh salad.
- Slice leftovers for salads and sandwiches, or dice/shred the turkey for wraps, bowls, skillets, soups, or other leftover-turkey recipes in this cookbook.
- Refrigerate leftovers up to 4 days or freeze sliced portions for up to 3 months.
- Pellet grill option: Cook on a pellet grill such as a Recteq at 350–375°F until the thickest part reaches 165°F. The turkey will pick up a mild smoke flavor without becoming heavily smoked. Cooking time will vary with the size and thickness of the breast, so use internal temperature rather than the clock to determine when it is done.
- For a little more browning, lightly brush the turkey with olive oil before seasoning. If the outside is getting darker than you want before the center reaches temperature, loosely cover it with foil for the remainder of the cook.
Nutrition:
245 cal • 38g protein • 9g fat • 2g carbs