This recipe for roast turkey breast is the perfect simple roasted turkey for a holiday entree that you can easily prep no matter how much cooking or hosting experience you have! It comes out juicy and buttery with a crispy skin every time.
- Bone-in turkey breast, about 8 pounds
- 4 tablespoons butter, softened
- 1 large tablespoon minced garlic, about 4 cloves
- 2 teaspoons kosher salt
- 1 cup good chicken stock
- 1 large apple
- 1/2 a lemon
- 3 to 4 springs fresh thyme
- 1 small bunch flat leaf parsley
- Remove the turkey from it’s packaging, rinse, pat dry with paper towels, and set in a rimmed baking dish (like a 9×13-inch pan — you don’t need a roasting pan for this).
- In a small bowl, combine the butter, garlic, and salt. Mix to combine well.
- Using your hands, carefully separate the turkey skin from the meat when the breast meat is facing up in the pan. Getting started is a little hard, but just be careful to not rip through the skin. Work around the skin and meat to loosen the skin that is connected to the breast meat.
- When the skin is separated (but not removed — it’ll still be attached on the edges), use your hands to spread half of the butter mixture and the garlic all over the turkey breast meat, under the skin.
- Spread the second half of the butter mixture all over the outside of the turkey breast, on top of the skin.
- Place 1 cup of stock in the bottom of the dish.
- Quarter the apple and place however much will fit under the breast in the neck cavity. Place pieces that did no fit in the bottom of the dish.
- Cut the lemon in half, and squeeze half over the turkey breast (using your fingers to strain the seeds). Place the spent lemon half in the bottom of the dish.
- Strip the leaves from 2 sprigs of thyme and sprinkle over the turkey, and place the remaining sprigs and a “stalk” or two (large sprig pieces) of parsley in the bottom of the dish.
- Sprinkle the turkey with a bit of ground black pepper.
- Cover tightly with foil, and bake at 400 degrees F. for 2 hours.
- Remove the foil, and bake until the turkey is cooked though, about another hour. Save the foil.
- During the last hour, check every 10 minutes or so (after about 30 minutes) for doneness. If your turkey has a pop thermometer/gauge, I have found them to be pretty accurate. If yours does not, insert an instant read thermometer into the breast until it reads 165 degrees F.
- When the turkey is done, remove from the oven. Cover with the foil that you saved and let it rest for 10 to 15 minutes.
- When the rest time is over, you can serve the turkey or carve it and serve it on a platter with additional apples or herbs for garnish on the edges.
- Category: main dish
- Method: bake
- Cuisine: American
Keywords: turkey breast, turkey breast recipe, roast turkey breast