| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- One 3-pound boneless, skin-on turkey breast
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon onion powder
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1 sweet onion, cut into 1/3-inch slices
Instructions
- Preheat the oven to 350 degrees F.
- Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
- Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
- Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
- Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
- Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
- Slice the turkey and serve it with the roasted onions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 361 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 39 g |
| Cholesterol | 118 mg |
| Sodium | 2111 mg |
| Serving Size | 1 of 6 servings |
| Calories | 361 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 39 g |
| Cholesterol | 118 mg |
| Sodium | 2111 mg |
Reviews
This was delicious- I used dry spices (parsley, onion, garlic, thyme)., cooked to 165. Everyone loved it.
i seared the meat skin side down in cast iron pan before putting in oven. great recipe. was delicious.
She said internal temp should be 155 when you remove it from the oven. Recipe says 160. ??
I made this roasted turkey breast recipe last night, and it was absolutely delicious! My husband doesn’t care for the white meat, but he thought this turkey breast was very moist and tasty. I did make it with bone-in turkey breast which probably attributed to the moistness. I put it on a wire rack in a casserole dish; added about a cup of water, and used the drippings to make a delicious gravy. I served it with roasted broccoli florets; some homemade cornbread dressing I found in the freezer from Easter, and (of course) cranberry sauce.