Description
This Perfectly Juicy Roast Turkey Breast recipe delivers tender, flavorful meat with irresistibly crispy skin. Using a two-temperature roasting method, it seals in the juices while developing a golden brown crust for a delicious centerpiece that’s ideal for any meal.
Ingredients
Scale
Turkey Breast
- 4 pound (1.8 kg) boneless turkey breast, skin on
Seasoning and Butter Mixture
- ¼ cup (60 g) unsalted butter, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon finely chopped thyme
- 1 teaspoon black pepper, divided
Instructions
- Preheat Oven: Place the oven rack in the lower third position and preheat oven to 450°F (232°C). This initial high heat will help create crisp, golden skin and seal in the turkey’s juices.
- Prepare Turkey: Thoroughly dry the turkey breast with paper towels. Season the bottom side with about ¼ teaspoon kosher salt and ¼ teaspoon black pepper, adjusting based on the breast size. Flip the turkey so the skin side is up to prepare for butter application.
- Butter and Herb Mixture: In a small bowl, combine 2 tablespoons of softened butter with ½ teaspoon salt and finely chopped thyme. Gently loosen and separate the skin from the thickest part of the breast without detaching the edges. Rub the butter and thyme mixture evenly under the skin to infuse flavor and retain moisture.
- Butter the Skin: Brush approximately 2 tablespoons of melted butter over the turkey skin. Evenly sprinkle the remaining ¼ teaspoon salt and ¼ teaspoon black pepper over the skin. This step enhances browning and richness.
- Roast Turkey: Place the turkey breast on a wire rack resting on a sheet tray. Roast in the preheated oven at 450°F 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), approximately 30 to 45 more minutes. This two-stage roasting ensures juicy meat and crispy skin.
- Rest Before Slicing: Remove the turkey from the oven and let it rest for 20 minutes before slicing. Resting allows the juices to redistribute, resulting in moist and tender slices.
Notes
- Use a meat thermometer to ensure accurate internal temperature for safe, juicy results.
- Loosening the skin carefully prevents tearing and helps keep butter and herbs under the skin in place.
- Resting the meat is critical to avoid dry slices as it allows the juices to settle.
- If turkey breast size varies, adjust seasoning quantities and cooking time accordingly.
- Let the turkey reach room temperature before roasting for more even cooking.
