Succulent Oven-Roasted Turkey Breast (Print Version)
Oven-roasted turkey breast seasoned with herbs and smoked paprika on a bed of aromatic vegetables.
# What You'll Need:
→ Turkey
01 - 1 (3.5 lb) boneless turkey breast, skin-on
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - 1/2 tsp smoked paprika
→ Vegetables
08 - 3 medium carrots, peeled and cut into chunks
09 - 2 large onions, peeled and quartered
10 - 3 celery stalks, cut into chunks
11 - 4 garlic cloves, smashed
→ Liquids
12 - 1 cup low-sodium chicken broth
13 - 1/4 cup dry white wine (optional)
# How-To Steps:
01 - Set oven temperature to 375°F.
02 - Pat turkey breast dry with paper towels. Coat evenly with olive oil. Season thoroughly with kosher salt, black pepper, thyme, rosemary, and smoked paprika.
03 - Distribute carrots, onions, celery, and garlic uniformly in a large roasting pan.
04 - Place the seasoned turkey breast skin-side up atop the vegetables.
05 - Pour chicken broth and optional white wine into the pan around the turkey, avoiding the skin.
06 - Roast for 70–80 minutes or until internal temperature reaches 165°F in the thickest part, basting halfway through with pan juices.
07 - If skin lacks crispness, broil for an additional 2–3 minutes while monitoring closely.
08 - Transfer turkey to a cutting board, tent with foil, and allow to rest for 15 minutes.
09 - Serve sliced turkey alongside roasted vegetables, spooning pan juices over the top.
# Expert Tips:
01 -
- The skin crisps up golden while the meat stays impossibly juicy underneath.
- Those caramelized vegetables become so tender and flavorful they might steal the show.
- One pan means one thing to wash, which feels like a small victory on any night.
- It tastes like you spent all day cooking when you actually spent an hour and a half.
02 -
- A meat thermometer is non-negotiable—it's the only way to know when you're done without cutting the turkey open and letting all those precious juices escape.
- Don't skip the resting time, even if you're hungry; those 15 minutes are what make the meat stay tender instead of turning dry when you slice it.
03 -
- Oil your hands slightly when rubbing the turkey—it helps the seasonings distribute evenly and keeps your hands from getting too sticky.
- If your oven runs hot, check the turkey at the 1 hour mark; some ovens will finish it faster than expected.