Are you ready to elevate your dinner game with a dish that’s not only mouthwatering but also impressively simple? Meet the "Herb Crusted Turkey Breast," a succulent centerpiece that’s perfect for any occasion, from cozy family dinners to festive gatherings. With its aromatic blend of fresh herbs and garlic, this turkey breast promises to tantalize your taste buds and leave your guests begging for seconds. In just over two hours, you can transform a humble turkey breast into a gourmet masterpiece that will have everyone asking, “What’s for dinner?” Dive into this recipe and discover the secrets to achieving perfectly cooked, flavorful turkey that will steal the show!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb turkey breast
- 1/4 cup olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove turkey breast from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 325°F (165°C), ensuring the rack is positioned in the middle of the oven for optimal heat circulation.
- In a small mixing bowl, combine olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper to create a fragrant herb mixture.
- Pat the turkey breast dry with paper towels to remove excess moisture, which helps the herb mixture adhere better and promotes crispy skin.
- Gently loosen the skin of the turkey breast using your fingers, being careful not to tear it, creating a pocket for the herb mixture.
- Rub the herb mixture evenly under the skin and all over the exterior of the turkey breast, ensuring complete coverage for maximum flavor.
- Place the seasoned turkey breast in a roasting pan, positioning it with the skin side facing up to allow for even browning.
- Insert a meat thermometer into the thickest part of the breast, avoiding contact with bone, to monitor internal temperature during cooking.
- Roast the turkey breast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 165°F (74°C).
- Every 30 minutes, baste the turkey breast with pan juices to maintain moisture and enhance flavor.
- Once the turkey reaches the correct internal temperature, remove from oven and let rest for 15-20 minutes before carving to allow juices to redistribute.
- Carve the turkey breast against the grain into thin slices and serve immediately with your favorite side dishes.
Tips
- Room Temperature Matters: Take the turkey breast out of the refrigerator 30 minutes before cooking to ensure even cooking throughout.
- Preheat for Perfection: Always preheat your oven to 325°F (165°C) and position the rack in the middle for optimal heat circulation.
- Mix It Up: Create a fragrant herb mixture by combining olive oil, rosemary, thyme, garlic, salt, and pepper. This not only adds flavor but also keeps the turkey moist.
- Dry It Well: Pat the turkey breast dry with paper towels before applying the herb mixture. This helps the herbs stick better and promotes a crispy skin.
- Get Under the Skin: Gently loosen the skin of the turkey breast to create pockets for the herb mixture, ensuring maximum flavor infusion.
- Baste for Moisture: Remember to baste the turkey every 30 minutes with pan juices to keep it juicy and enhance the flavor.
- Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the breast to check for doneness. Aim for an internal temperature of 165°F (74°C).
- Rest is Key: Let the turkey rest for 15-20 minutes after removing it from the oven. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Slice Against the Grain: When carving, slice against the grain for tender, easy-to-chew pieces that look as good as they taste.
- Pair It Right: Serve your herb-crusted turkey breast with your favorite sides, like roasted vegetables or creamy mashed potatoes, to create a complete and satisfying meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 1g
Protein: 35g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 95mg
