Succulent Oven-Roasted Turkey Breast (Printable)

Tender turkey breast oven-roasted with aromatic vegetables and herbs for a comforting main dish.

# What You'll Need:

→ Turkey

01 - 1 boneless skin-on turkey breast (3–4 lb)
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - ½ teaspoon smoked paprika

→ Vegetables

08 - 3 medium carrots, peeled and chunked
09 - 2 large onions, peeled and quartered
10 - 3 celery stalks, chunked
11 - 4 garlic cloves, smashed

→ Liquids

12 - 1 cup low-sodium chicken broth
13 - ¼ cup dry white wine (optional)

# How-To Steps:

01 - Set the oven to 375°F.
02 - Pat the turkey breast dry with paper towels, rub it evenly with olive oil, then season thoroughly with salt, pepper, thyme, rosemary, and smoked paprika.
03 - Distribute carrots, onions, celery, and garlic evenly in a large roasting pan.
04 - Place the seasoned turkey breast skin-side up atop the vegetables.
05 - Pour chicken broth and white wine (if using) into the pan around the turkey without wetting the skin.
06 - Roast for 1 hour 10 minutes to 1 hour 20 minutes, until the internal temperature reaches 165°F in the thickest part; baste with pan juices halfway through cooking.
07 - If skin lacks crispness, broil for 2–3 minutes watching closely.
08 - Transfer the turkey to a cutting board, tent with foil, and rest for 15 minutes.
09 - Toss roasted vegetables, slice the turkey, and serve with pan juices spooned over.

# Expert Advice:

01 -
  • The skin gets crispy and salty while the meat stays impossibly tender and juicy underneath.
  • Those roasted vegetables underneath absorb all the turkey's magic and become better than any side dish you'd make alone.
  • It actually finishes in under two hours, which means weeknight dinner that tastes like you've been cooking all day.
02 -
  • Drying the turkey breast completely before seasoning is non-negotiable; damp skin will steam and never crisp no matter how hot your oven is.
  • The meat thermometer is your friend here, not your enemy—it's the only way to know you've got it perfectly cooked, not overdone.
  • Resting the turkey after roasting isn't optional fussiness; it genuinely makes the meat juicier and easier to slice cleanly.
03 -
  • Basting halfway through roasting sounds fancy but it's just spooning pan juices over the turkey—it keeps the meat tender and helps the skin brown evenly.
  • Let the turkey come to room temperature for 20 minutes before cooking if you remember; it roasts more evenly than straight-from-cold meat.

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