Description
This Roasted Boneless Turkey Breast recipe delivers a juicy, flavorful main course perfect for any occasion. The turkey is seasoned with a blend of garlic, herbs, and paprika, then roasted to perfection alongside aromatic onions and chicken broth, creating a moist and tender dish. Finished with a drizzle of lemon juice and fresh parsley, this easy oven-roasted turkey breast is a wholesome and elegant choice for holiday meals or family dinners.
Ingredients
Scale
Turkey and Seasoning
- 2 to 3 pounds boneless turkey breast
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
Additional Ingredients
- 1 small onion, sliced
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting the turkey evenly.
- Prepare Turkey: Pat the boneless turkey breast dry with paper towels to remove any excess moisture and place it in a roasting dish.
- Make Seasoning Mix: In a small bowl, combine the softened butter, olive oil, minced garlic, salt, black pepper, dried thyme, dried rosemary, and paprika. Mix well to create a smooth seasoning paste.
- Season Turkey: Rub the seasoning mixture evenly all over the turkey breast, making sure to coat every surface for maximum flavor.
- Add Aromatics: Scatter the sliced onion around the turkey in the roasting dish to infuse flavor during cooking.
- Add Broth: Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist and to collect flavorful pan juices.
- Roast Turkey: Roast the turkey uncovered in the preheated oven for 60 to 75 minutes. Use a meat thermometer to check when the internal temperature reaches 165 degrees Fahrenheit, indicating the turkey is fully cooked.
- Baste Occasionally: Baste the turkey with pan juices once or twice during cooking to enhance moisture and flavor.
- Rest Turkey: Remove the turkey from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring tender slices.
- Finish and Serve: Drizzle the turkey with lemon juice and garnish with chopped fresh parsley before slicing and serving.
Notes
- If the turkey starts to brown too quickly, cover it loosely with aluminum foil during the last portion of cooking to prevent burning.
- The pan juices collected at the bottom can be turned into a simple gravy by simmering them with a bit of flour or cornstarch slurry until thickened.
