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Simple Roasted Turkey Breast

Photo Credit
Brent Hofacker/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Meat
Course
Main Dish

While the “big bird” is a Thanksgiving tradition, many of us who would like a simpler (or smaller) Thanksgiving will be happy with this Roasted Turkey Breast recipe. Not only does it turn out juicier than you average turkey, but it takes way less time!

This recipe is perfect for four people; if you have just one or two, you’ll just have great leftovers for turkey sandwiches!

Ingredients
4-pound turkey breast with skin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon dried thyme
1/4 cup butter, softened
1 cup dry white wine or water
1 cup of turkey or chicken stock

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fit a roasting pan with a roasting rack. Spray with olive oil.
  3. In a bowl, combine salt, pepper, garlic powder, paprika, dried thyme. Mix in the butter.
  4. Place the turkey breast, skin side up on the rack.
  5. Smear half of the mixture on the bird, both under the skin onto the meat and on the skin.
  6. Reserve remaining butter mixture.
  7. Add the wine (or water) and turkey stock to the bottom of the roasting pan.
  8. Roast the turkey in the oven for 1 hour; baste turkey breast with remaining butter mixture.
  9. Roast for about 30 more minutes. An instant-read meat thermometer inserted in thickest part of the breast half (close to but not touching bone) should read 165 degrees F (65 degrees C).
  10. If you find that the skin is browning too much, loosely cover the turkey with aluminum foil.
  11. After you remove the turkey from the oven, let it sit for 15 minute before carving.
  12. Serve with the pan juices spooned over the turkey. Or, use pan drippings to make gravy.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Phyllis</span> Sun, 11/19/2023 - 14:28
I’m 82 and no longer able to cook; I always enjoyed preparing food. Looking at your recipes brings back good memories. They look delicious, but age and health takes away thing s we once enjoyed.