Description
This Perfectly Juicy Roast Turkey Breast recipe delivers tender, flavorful turkey with irresistibly crispy skin. Using a two-temperature roasting method and butter seasoned under the skin, the turkey breast stays moist and rich while developing a beautifully golden crust. Ideal for an elegant holiday meal or weeknight feast, this recipe ensures juicy meat without drying out.
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 the oven to 450°F (232°C). The initial high heat will help crisp up the turkey skin and seal in the juices.
- Season the Surface: Thoroughly pat the turkey breast dry with paper towels. Season the bottom side with approximately ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Flip the breast over so the skin side is up, ensuring the surface is completely dry for maximum crispness.
- Season Under the Skin: In a small bowl, mix 2 tablespoons of softened butter with ½ teaspoon kosher salt and the finely chopped thyme. Gently loosen the skin from the thickest part of the breast, leaving the edges attached. Evenly spread the butter and herb mixture under the skin to infuse flavor directly into the meat and help retain moisture as it roasts.
- Brush with Butter: Brush about 2 tablespoons of melted butter over the turkey skin. Season evenly with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. This adds richness and promotes a golden, crispy crust.
- Roast the Meat: Place the turkey breast on a wire rack set over a sheet pan to allow air circulation beneath. Roast at 450°F (232°C) for 30 minutes to brown and crisp the skin. Then reduce the oven temperature to 325°F (163°C) and continue roasting until the meat’s internal temperature reaches 160 to 165°F (72 to 74°C), about 30 to 45 minutes more. This two-stage roasting ensures juicy, tender meat while preserving a crispy exterior.
- Let it Rest: Remove the turkey breast from the oven and let it rest for 20 minutes before slicing. Resting allows the meat’s juices to redistribute, ensuring each slice is moist and flavorful.
Notes
- Use a meat thermometer to ensure proper internal temperature and avoid overcooking.
- Drying the turkey skin thoroughly before seasoning is key to achieving a crispy crust.
- You can prepare the butter and herb mixture in advance to save time on cooking day.
- Letting the meat rest after roasting is essential for moist, tender slices.
- If desired, add other herbs such as rosemary or sage for extra flavor under the skin.
