Description
This Perfectly Juicy Roast Turkey Breast recipe delivers a tender, flavorful turkey breast with crispy golden skin through a two-temperature roasting method. Using butter, thyme, and a careful seasoning technique ensures moist meat with a rich, savory taste, perfect for gatherings or a special meal.
Ingredients
Scale
Turkey Breast
- 4 pound (1.8 kg) turkey breast, boneless, skin on
Seasoning and Butter Mixture
- ¼ cup (60 g) unsalted butter, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon finely chopped thyme
- 1 teaspoon black pepper, divided
Instructions
- Preheat the Oven: Place the oven rack in the lower third position and preheat the oven to 450°F (232°C). This high initial temperature helps achieve a crispy, golden skin while sealing in juices.
- Season the Surface: Pat the turkey breast dry thoroughly with paper towels. Season the bottom of the breast with about ¼ teaspoon salt and ¼ teaspoon black pepper, adjusting to size. Flip the breast skin-side up for the next steps. Drying is essential for crispy skin.
- Season Under the Skin: In a small bowl, mix 2 tablespoons softened butter, ½ teaspoon salt, and chopped thyme. Gently loosen the skin from the thickest part of the breast without detaching the edges. Spread the butter and thyme mixture evenly underneath the skin to infuse flavor and help retain moisture.
- Brush with Butter: Melt about 2 tablespoons of butter and brush it evenly over the turkey skin. Season the skin with ¼ teaspoon salt and ¼ teaspoon black pepper to enhance color and flavor.
- Roast the Meat: Place the turkey breast on a wire rack set over a sheet pan. Roast at 450°F (232°C) for 30 minutes to crisp the skin. Then reduce the oven temperature to 325°F (163°C) and continue roasting until the thickest part of the breast reaches an internal temperature of 160 to 165°F (72 to 74°C), about 30 to 45 more minutes.
- Let it Rest: Remove the turkey breast from the oven and let it rest for 20 minutes before slicing. Resting allows the juices to redistribute, resulting in juicy, tender slices.
Notes
- Use a meat thermometer to ensure the turkey is cooked safely and perfectly.
- Do not separate the skin edges completely from the meat when spreading the butter mixture to retain moisture.
- Resting the meat is essential to maintain juiciness; do not skip this step.
- Adjust salt and pepper quantities depending on the size of the turkey breast.
- Let the butter soften to room temperature for easier spreading under the skin.
