Description
This Perfectly Juicy Roast Turkey Breast recipe guides you through achieving tender, flavorful turkey with a crispy golden skin. Using a two-temperature roasting method and herb-infused butter under the skin, this recipe ensures every bite is moist and succulent. Ideal for family dinners or holiday meals, it’s a foolproof way to roast turkey breast to perfection.
Ingredients
Scale
Turkey Breast
- 4 pound (1.8 kg) turkey breast, boneless, skin on
Seasoning and Butter
- ¼ cup (60 g) unsalted butter, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon finely chopped thyme
- 1 teaspoon black pepper, divided
Instructions
- Preheat the Oven: Place the oven rack in the lower third position and preheat your oven to 450°F (232°C). This high heat will help create a crispy, golden skin and lock in the turkey’s juices.
- Season the Surface: Thoroughly dry the turkey breast using paper towels. Season the bottom side with approximately ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Flip it over so that the skin side is up. Making sure the turkey is dry helps achieve a crispy skin.
- Season Under the Skin: In a small bowl, combine 2 tablespoons of softened butter, ½ teaspoon kosher salt, and the finely chopped thyme. Gently loosen the skin from the thickest part of the breast, keeping the edges attached, and rub the butter mixture evenly under the skin. This adds flavor directly to the meat and keeps it moist.
- Brush with Butter: Melt 2 tablespoons of butter and brush it evenly over the turkey skin. Sprinkle the skin with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. This helps the skin brown beautifully and adds richness.
- Roast the Meat: Transfer the turkey breast to a wire rack set over a sheet tray. Roast in the oven at 450°F (232°C) for 30 minutes to crisp the skin. Then reduce the oven temperature to 325°F (163°C) and continue roasting until the thickest part reaches an internal temperature of 160 to 165°F (72 to 74°C), about 30 to 45 minutes more. This two-step temperature roasting ensures crispy skin with juicy meat.
- Let it Rest: Remove the turkey breast from the oven and let it rest for 20 minutes before slicing. Resting allows the juices to redistribute through the meat, resulting in tender and moist slices.
Notes
- Use a meat thermometer to ensure the turkey is cooked to the safe internal temperature of 160-165°F (72-74°C).
- Keep the skin attached while loosening it to prevent it from tearing and losing moisture.
- Letting the turkey rest is crucial for juicy meat; do not skip this step.
- Adjust seasoning amounts slightly based on the size of the turkey breast if necessary.
- For added flavor, herbs like rosemary or sage can be included in the butter mixture.
