Easy Roasted Turkey Breast Recipe
Okay, so hear me out: This Easy Roasted Turkey Breast Recipe is, like, a weeknight WINNER. Forget wrestling with a whole bird – this is juicy, flavorful turkey, ready in way less time. It’s kinda my secret weapon for Sunday suppers that feel fancy but are secretly super chill. And the glaze? Oh man, the glaze… it’s sweet, tangy, and makes the skin all kinds of addictive. Trust me, you need this in your life.
Okay, so my husband, bless his heart, is a total meat-and-potatoes guy. Getting him excited about anything that isn’t steak can be… a challenge. But this turkey? He LOVES it. I swear, the first time I made it, he ate, like, half the breast himself. My little one is obsessed with the skin, so I always have to sneak him some before his dad gets to it, or it’s WWIII at the dinner table. One time, I forgot to add the garlic powder (oops!), and I was convinced it would be a disaster. But guess what? Still amazing! We just drizzled a little garlic oil on top after it came out of the oven. Improvisation, baby! Now, this turkey is our go-to for any occasion where I need to impress but don’t wanna be stuck in the kitchen all day. Seriously, try it.
Why You’ll Love This Easy Roasted Turkey Breast Recipe
- It’s faster than roasting a whole turkey – like, WAY faster. Perfect for when you want that holiday vibe without the all-day commitment.
- The glaze is seriously addictive. Sweet, savory, tangy… it’s got it all. Prepare for happy dances.
- Leftovers (if you even HAVE any) are amazing in sandwiches, salads, or just straight from the fridge at midnight. Don’t judge.
- It’s basically foolproof. I mean, if I can make it, anyone can. Seriously.
How to Make It
Alright, so first things first, preheat your oven to 325°F (160°C). This low and slow thing is key to keeping the turkey moist, so don’t crank it up!
Next, grab your turkey breast (about 6-7 pounds, bone-in or boneless, whatever floats your boat) and pat it dry with some paper towels. Nobody likes soggy skin, am I right?
Now, for the magic rub. In a small bowl, whisk together some olive oil, paprika, garlic powder (don’t forget it like I did that one time!), onion powder, dried thyme, salt, and pepper. Seriously, don’t be shy with the seasonings – they’re what make this turkey sing!
Rub that glorious mixture all over the turkey breast. Get in every nook and cranny!
Place the turkey in a roasting pan. If you have a rack, use it! If not, no biggie, just plop it right in the pan.
Now, for the glaze! In a separate bowl, whisk together soy sauce, brown sugar, pineapple juice, sesame oil, ground ginger, and minced garlic. This is where the magic happens, folks.
Pour half of the glaze over the turkey breast. Save the other half for later – trust me.
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Pop that baby in the oven and let it roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer – it’s your best friend in this situation!
About 30 minutes before the turkey is done, brush it with the remaining glaze. This will give it that gorgeous, glossy finish.
Once the turkey is cooked, remove it from the oven and let it rest for at least 10-15 minutes before carving. This is crucial – it helps the juices redistribute, making the turkey super moist and tender.
Carve that beautiful bird and serve it up with your favorite sides! Enjoy, my friends!
Ingredient Notes
- Turkey Breast: Bone-in is my preference for flavor but boneless is faster. Whatever you do, make sure it’s thawed completely, or you’ll be waiting forever!
- Soy Sauce: I always use low-sodium. Don’t want it to be too salty. If you’re gluten-free, tamari works great!
- Brown Sugar: This is what gives the glaze that deep, rich color and flavor. Don’t skimp on it! I once tried using white sugar in a pinch… it was okay, but not the same.
- Pineapple Juice: This adds a touch of sweetness and tanginess that complements the soy sauce perfectly. If you don’t have pineapple juice, apple juice will do in a pinch.
- Sesame Oil: Just a touch of this adds a nutty, aromatic flavor. If you don’t have it, don’t sweat it – the glaze will still be delicious.
- Garlic: Freshly minced is always best, but garlic powder works too in a pinch. But seriously, fresh garlic is where it’s at!
- Paprika, Onion Powder, Dried Thyme: This is your basic blend of herbs that gives great flavor and aroma to the turkey.
Recipe Steps:
- Preheat: Set oven to 325°F (160°C).
- Prepare: Pat turkey breast dry with paper towels.
- Mix: Combine olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper in a bowl.
- Rub: Coat turkey breast with the spice mixture.
- Place: Put turkey in a roasting pan, preferably on a rack.
- Whisk: Make glaze by whisking together soy sauce, brown sugar, pineapple juice, sesame oil, ginger, and garlic.
- Glaze: Pour half the glaze over the turkey.
- Roast: Cook for 1.5-2 hours until internal temperature reaches 165°F (74°C).
- Glaze again: Brush with remaining glaze 30 minutes before done.
- Rest: Let turkey rest for 10-15 minutes before carving.
- Carve: Slice turkey and serve.
What to Serve It With
Okay, so this turkey goes with pretty much anything, but here are some of my faves:
- Mashed potatoes (duh!). Bonus points for adding garlic or roasted veggies.
- Roasted vegetables – broccoli, carrots, Brussels sprouts… whatever you’ve got!
- Stuffing (or dressing, depending on where you’re from!). Gotta have it!
- Cranberry sauce. The sweet and tangy combo is just chef’s kiss.
- A simple green salad. Gotta get those greens in!
Tips & Mistakes
- Don’t overcook the turkey! A meat thermometer is your best friend. Aim for 165°F (74°C) and no higher.
- Let the turkey rest before carving. Seriously, this is crucial for juicy, tender turkey.
- Don’t be afraid to experiment with the glaze! Add a little honey, maple syrup, or even a pinch of red pepper flakes for a kick.
- If the skin starts to brown too quickly, tent the turkey with foil. Nobody likes burnt skin!
- Don’t forget to check the temperature. Nobody wants dry turkey!
Storage Tips
Okay, so if you actually have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave, oven, or even eat them cold straight from the fridge. Don’t judge – cold turkey sandwiches are my jam! I’ve been known to sneak a piece for breakfast. It’s protein, right?
Variations and Substitutions
- Honey instead of brown sugar: Totally works! It gives the glaze a slightly different flavor, but it’s still delicious.
- Tamari instead of soy sauce: If you’re gluten-free, this is a must! Tastes exactly the same, promise.
- Apple juice instead of pineapple juice: Been there, done that. It’s not quite as tangy, but it still works in a pinch.
- No sesame oil: No problem! The glaze will still be amazing. You might just miss that nutty flavor.
- Forgot the garlic powder: Like I did that one time? Just drizzle a little garlic oil on top after it comes out of the oven. Problem solved!
Frequently Asked Questions
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Easy Roasted Turkey Breast Recipe
Ingredients
Main Ingredients
- 3 pounds turkey breast bone-in, skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon paprika
- 1 cup chicken broth
Instructions
Preparation Steps
- Preheat the oven to 325°F (165°C).
- Place the turkey breast on a roasting pan and pat it dry with paper towels.
- Drizzle the olive oil over the turkey breast, and then rub it with salt, pepper, minced garlic, rosemary, thyme, and paprika.
- Pour the chicken broth into the bottom of the roasting pan.
- Roast the turkey in the preheated oven for approximately 90 minutes or until the internal temperature reaches 165°F (74°C).
- Let the turkey rest for 15 minutes before slicing and serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
