Herb roasted turkey breast is a great way to serve turkey on Thanksgiving to a smaller crowd. This bone-in turkey breast makes enough for 6 servings.
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fresh lime juice
- 1/4 cup brown sugar
- 1/4 cup fresh sage leaves
- 1/4 cup fresh thyme
- 1 Tbsp. fresh marjoram
- 3 Tbsp. olive oil
- 2 Tbsp. Dijon mustard
- 1 tsp. paprika
- 3 cloves garlic
- 3 tsp. kosher salt, divided
- 1 1/2 tsp. fresh black pepper, divided
- 1 thawed, bone-in, skin-on whole turkey breast, 6 1/2 – 7 pounds
- 1 cup chicken broth
- Remove the turkey breast from the refrigerator 30-40 minutes before roasting. Pat dry with few sheets of paper towels and allow to come to room temperature.
- Preheat the oven to 325 degrees F.
- To a bowl of a food-processor add lemon juice, lime juice, brown sugar, sage, thyme, marjoram, olive oil, mustard, paprika, garlic, 2 teaspoons of salt, and 1 teaspoon of black pepper. Process until blended. It should resemble a slightly runny mixture/paste. You can also use a blender for this step.
- Place the turkey breast, skin side up, on some type of workable surface, such as a large platter or a large cutting board. You want something to catch the drippings. Gently lift the skin of the turkey breast by using your fingers and going in between the skin and the meat. Rub half of the herb mixture under the skin. Spread the remaining herb mixture evenly on the skin. Scoop up the drippings from the work surface and spread it on the turkey breast.
- Place the turkey breast, skin side up, on a rack in a roasting pan. Sprinkle the top of the breast and sides with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the chicken broth into the bottom of the roasting pan.
- Roast the turkey breast for 1 3/4 t0 2 hours. Start checking for doneness around 1 1/2 hours. Turkey breast is done when an instant-read thermometer registers at 165 degrees F. Check for doneness in several parts of the turkey breast. If the skin begins to brown too quickly, cover the breast loosely with aluminum foil.
- Remove from the oven. Cover turkey breast with aluminum foil and let rest for about 15 minutes before serving.
- See post for details on how to prep the turkey for roasting. Also tips and tricks on how to make the turkey breast juicy.
- Store leftover carved turkey breast in an airtight container for up to 3 days. See leftover turkey recipes for ideas.
Keywords: Thanksgiving, turkey breast, holiday