This Mediterranean herb-rubbed roast turkey breast combines aromatic herbs, garlic, and olive oil for a simple yet flavorful dish.
Perfect for a family dinner or special occasion, this recipe produces tender, juicy turkey with a crispy herb crust.
The recipe is straightforward and requires minimal prep time, making it accessible for home cooks.
Why You’ll Love This Recipe
- Mediterranean herbs like rosemary, thyme, and oregano pair perfectly with turkey’s mild flavor.
- Brushing the turkey with olive oil helps the herbs stick and promotes even browning.
- Roasting the turkey breast uncovered ensures a crisp, golden crust while keeping the meat moist inside.
Mediterranean Herb-Rubbed Roast Turkey Breast
Oven-roasted turkey breast seasoned with a blend of Mediterranean herbs and garlic, delivering a juicy, flavorful main course perfect for family meals.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 6
- Yield
- One 3 to 4-pound roast turkey breast
Ingredients
- 3 to 4-pound bone-in turkey breast, skin on
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons fresh oregano, finely chopped (or 1 teaspoon dried)
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
Instructions
- Prepare the Herb Rub In a small bowl, combine olive oil, rosemary, thyme, oregano, minced garlic, lemon zest, salt, and pepper. Mix well to form a paste.
- Apply the Herb Rub Pat the turkey breast dry with paper towels. Rub the herb mixture all over the skin and under the skin if possible, ensuring even coverage.
- Roast the Turkey Breast Preheat the oven to 375°F (190°C). Place the turkey breast on a rack in a roasting pan, skin side up. Roast uncovered for about 45 to 55 minutes or until the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the breast to check.
- Rest Before Serving Remove the turkey breast from the oven, tent with foil, and let rest for 15 minutes. This allows the juices to redistribute for a moist roast.
- Serve Slice the turkey breast against the grain and drizzle with fresh lemon juice before serving.
Helpful Tips
- Use a meat thermometer to ensure the turkey breast reaches the safe minimum internal temperature of 165°F (74°C).
- Let the turkey rest after roasting; this prevents juices from running out and keeps the meat moist.
- Fresh herbs provide the most vibrant flavor, but dried herbs work well if fresh are unavailable.
- If you like extra crispy skin, broil for 2-3 minutes at the end of roasting, watching carefully to avoid burning.
Storage and Make-Ahead
Refrigerate leftover cooked turkey in an airtight container within 2 hours of cooking; consume within 3 to 4 days.
To reheat, warm gently in the oven at 325°F (163°C) until heated through to avoid drying out the meat.
Frequently Asked Questions
Can I use a boneless turkey breast for this recipe?
Yes, a boneless turkey breast can be used. Adjust the cooking time to about 35 to 45 minutes, but always verify with a meat thermometer that the internal temperature reaches 165°F (74°C).
Can I prepare the herb rub in advance?
Absolutely. You can prepare the herb rub up to 24 hours in advance and store it covered in the fridge. Bring to room temperature before applying to the turkey for better adherence.
Is this recipe gluten-free?
Yes, this recipe uses only ingredients that are naturally gluten-free. Always ensure your herbs and spices have no added gluten-containing ingredients if you have sensitivities.
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