Simple Herb and Garlic Roasted Turkey Breast is the perfect way to get delicious roasted turkey in about one hour without the fuss!
I dread fussing over roasting a whole turkey most of the time….who’s with me? Of course I do it every Thanksgiving like everybody else, but on most days, I really don’t need that much turkey. Roasting a breast is the best way to get perfect roast turkey in one hour or less. Simple, just like the title says. It’s perfect for weeknight dinners, or when you’re having a small holiday gathering. I make this very often, and there’s usually enough left for a few sandwiches the next day. You can even skip the full-fledged dinner and go straight to sandwiches, because there’s nothing like a good, roast turkey sandwich. 🙂
When I make this turkey breast, I go out to the garden and snip all of the fresh herbs that I need. Actually, I don’t really do that — I got confused momentarily between my life and an episode of Barefoot Contessa. I simply walk to the spice cabinet and pull out some dry herbs. I’ll have my own garden when my dog won’t eat all of my fresh herbs! If you do have a garden, snip away, and chop the herbs nice and fine. You’ll need about 1 tablespoon of fresh herbs for every teaspoon of dried.
Remove the turkey from the refrigerator about an hour before you plan to pop it in the oven. Rub the turkey, top to bottom, with the olive oil, garlic, herbs, salt, and pepper, place in your roasting pan or a large rimmed baking sheet, and let it sit at room temperature. It will cook more evenly and quickly if it’s not ice cold when it goes into the oven. I like to leave the skin on the turkey, because it keeps the turkey nice and moist, and it’s just heavenly when it’s all brown and crispy. If you want it to be healthier, remove it. If you do keep the skin on, make sure you get some rub underneath the skin, directly on the breast meat also.
This recipe is ridiculously easy, and ridiculously good. Use the drippings to make a pan gravy….or not. It’s great without gravy, too! Slice it up and serve with your favorite sides or make plenty of turkey cranberry sandwiches. Any way you slice it, it’s guaranteed to be a hit. 🙂
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- 3 pound turkey breast, bone in, skin on
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 350 degrees. Rinse the turkey and pat it dry.
- Combine the garlic, herbs, salt, pepper, and olive oil in a small bowl. Rub the mixture all over the turkey, top to bottom, and underneath the skin. Place in a roasting pan or a rimmed baking sheet. No rack required.
- Roast at 350 degrees for 45 minutes to one hour, or until an instant read thermometer inserted into the thickest part of the breast, without touching bone, reaches 165 degrees.
- Cover the turkey with foil and allow it to rest for at least 10 minutes. Carve and serve!
Use the drippings to make a pan gravy if you wish. The meat will be plenty moist without it, so the choice is yours!
I used the convection roast feature on my oven at 325 degrees. If you don't have convection, simply roast at 350 degrees.
Fresh herbs may be substituted for dried -- use about 1 tablespoon of each.
Recipe by Flavor the Moments.