The Best Oven-Roasted Turkey Breast
Jump to VideoSo how does one achieve The Best Oven-Roasted Turkey Breast recipe? Trust me when I say this is the best oven-roasted turkey breast recipe you’ll ever use. Before you say it, Yes, I’m aware that I basically just said the same thing twice…..just wanted to be sure that you committed to trying the recipe.
For years my husband and I went to multiple Thanksgiving dinners in a day. This was mostly attributed to the fact that we were young newlyweds and had no children yet. Have any of you experienced this situation? It was widely accepted that we wouldn’t mind visiting the homes of those that were settled in their families. Now in the beginning we didn’t really mind visiting with multiple members of each of our families. Eventually, over the years it got quite old. I learned to eat appetizers at one home, dinner at another, and dessert at yet another. I’ll say it again, I AM NOT A FAN OF TURKEY! So when we started doing our own Thanksgiving we opted for lasagna or ham.
Then one day the thought came to us that while we didn’t exactly care for turkey, we loved prime rib. So this recipe is sort of a mimic or play, if you will, on prime rib.
Now that you have learned how to separate the turkey let’s look at the most savory way to prepare the breasts. See that process here.
If you’re like me, you probably don’t much look forward to Thanksgiving dinner. I am NOT a fan of turkey……unless I prepare it in the way I’m going to show you. The best part is that it is so unbelievably easy that you’ll want to kick yourself in the butt for not trying it sooner! Being that it’s oven-roasted it will hold the moisture well with my little-known secret. Well maybe it’s not that big of a secret, but it may be news to some of you. Some of my favorite herbs to use are Simply Organic and McCormick Organic. These links are direct to the manufacturer but can be purchased on other sites like Amazon and iHerb.
Contents
Best Ever Oven-Roasted Turkey Breast
Equipment
- 1 Sheet pan
- 1 parchment paper cover
Ingredients
- 1 tbsp olive oil extra virgin
- 1 tbsp course salt
- 1 tbsp black pepper fresh ground is best
- 1 tsp garlic powder
- 1 tbsp rosemary crushed
- 1/2 tsp onion powder optional
Instructions
- Preheat the oven to 475° Remove the breast from the packaging and place it on the parchment paper to keep your workspace clean. I always pat it dry with a paper towel before proceeding to the next step otherwise the ingredients won't stick to the skin.With the skin side up, rub the olive oil on and then begin to add dry ingredients one at a time. Rub it all in by hand making sure to cover it generously. Flip the breast over on the parchment paper so the skin side is down. Move the breast and the parchment paper together to the sheet pan and lightly salt, pepper and garlic powder the skin that is now face up. Cook for approximately 15-20 minutes (skin side down) or until the skin is deep brown and crispy. Reduce the heat to 425°. Flip it over (skin side up) and cook for an additional 10-15 minutes or until the thermometer reads 165°Remove from the oven and let rest 10 minutes.Carve and enjoy!
- It's worth noting that the parchment paper isn't only to keep clean-up easy, but in my personal experience, it helps to keep the meat moist. When you're dealing with meats like poultry or pork that dry out quickly this is a great help.
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