Slow Roasted Turkey Breast (Print)

Tender turkey breast slowly roasted with garlic and herbs for moist, flavorful results perfect for gatherings.

# What You Need:

→ Turkey

01 - 1 boneless, skin-on turkey breast (3.5–4.0 lb)

→ Marinade and Seasoning

02 - 2 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 2 tsp fresh thyme leaves or 1 tsp dried
05 - 2 tsp fresh rosemary, chopped or 1 tsp dried
06 - 1 tsp paprika
07 - 1½ tsp kosher salt
08 - ½ tsp freshly ground black pepper
09 - Zest of 1 lemon

→ Aromatics

10 - 1 onion, quartered
11 - 1 lemon, halved

→ Roasting Pan Optional

12 - 1 cup (8 fl oz) low-sodium chicken or turkey broth

# How to Make:

01 - Set the oven to 275°F to prepare for slow roasting.
02 - Pat the turkey breast dry thoroughly with paper towels to ensure crisp skin.
03 - Combine olive oil, minced garlic, thyme, rosemary, paprika, kosher salt, black pepper, and lemon zest in a small bowl.
04 - Generously rub the seasoning mixture all over the turkey breast, working it under the skin where accessible.
05 - Place onion quarters and lemon halves in the base of the roasting pan and set the turkey breast skin side up atop them.
06 - Pour broth carefully into the bottom of the pan to enhance moisture during cooking (optional).
07 - Roast uncovered for 2 hours or until the thickest part reaches an internal temperature of 160°F.
08 - Optionally, increase oven heat to 425°F for the last 10 minutes to achieve a crisped skin.
09 - Remove turkey from oven, loosely tent with foil, and rest for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • This method locks in so much juicy flavor, you feel like you have a little secret no one else knows.
  • The tenderness of the meat after hours in the oven makes every bite melt in your mouth, perfect for any occasion.
02 -
  • Patting the breast dry before seasoning is crucial for achieving that perfect crispy skin.
  • Finishing on high heat not only crisps skin but adds a lovely textural contrast that changes the whole experience.
03 -
  • Season the turkey breast the day before and refrigerate uncovered to dry the skin for even better crispness.
  • Using fresh herbs whenever possible really lifts the flavor from good to outstanding.

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