How To Roast Turkey Breast

This Turkey Breast Recipe will make your meat tender and juicy with flavor. Each ingredient has a specific part to play in making the ideal holiday delight.

• Turkey: A bone-in turkey breast half works perfectly for small gatherings. This cut comes from one side of the turkey's chest and feeds 4-6 people comfortably. The meat needs to thaw in the refrigerator for several days if bought frozen. Larger families can double the recipe using a whole bone-in breast.
• Kosher Salt: This type of salt does more than season - it moves deep into the meat to make it tender and juicy. Adding salt first lets it spread evenly through the turkey before cooking starts.
• Red Seedless Grapes: These fruits turn soft and sweet during roasting. The cooked grapes add bursts of natural sweetness that balance the savory turkey meat. Their juice also helps keep the meat moist while cooking.
• Extra Virgin Olive Oil: It also helps make the skin of the meat golden brown and keeps it from drying out. In addition, it keeps the spices in place on the turkey and gives it a light, rich flavor.
• Seasonings and Vegetables: A mix of ground allspice, nutmeg, paprika, and black pepper adds warmth and color. Fresh garlic (14 cloves) brings sharp flavor that turns mild in the oven. Fresh parsley under the skin keeps moisture in, while chopped shallots and celery create a flavorful base for roasting.

This simple guide breaks down how to make a flavorful roasted turkey breast perfect for special occasions or family dinners. Each step builds on the last to create a dish that combines classic flavors with a few delightful surprises.

Required Ingredients:

• 2 1/2 pound bone-in turkey breast half
• Kosher salt
• 1 pound seedless red grapes (stems removed)
• Extra virgin olive oil
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 head garlic (14 cloves, peeled and minced)
• Large handful fresh parsley (chopped)
• 8 small shallots (peeled and cut in half)
• 7 celery stalks (roughly chopped)

Instructions

Step 1: Preparing the Turkey

Take paper towels and gently pat the turkey breast until completely dry. Lift the skin carefully - it should separate easily from the meat without tearing. Sprinkle kosher salt generously over every surface, including the hidden spaces under the skin.

This step makes all the difference between good and great turkey. Let the salted turkey rest on the counter for 30 minutes. Place it uncovered in the refrigerator overnight. 

The cold air helps dry the skin, leading to that perfect golden-brown color later. Just remember to bring it back to room temperature before cooking.

Step 2: Roasting the Grapes

Turn the oven dial to 450°F - this high heat transforms ordinary grapes into something special. Spread the grapes across a 9 1/2 x 13 baking pan. A light coating of olive oil and a pinch of salt brings out their natural mildness.

After 15 minutes in the hot oven, the grapes become soft little flavor bombs. Move them to a plate for later - but keep that pan handy. Those grape juices left behind add extra flavor to the turkey.

Step 3: Adding Seasonings

Mix the spices in a small bowl until they form a fragrant blend - allspice, paprika, black pepper, and nutmeg come together to create warmth and depth. Rub this mixture thoroughly over the turkey, paying special attention to getting it under the skin where it flavors the meat directly.

Next comes the garlic-parsley paste: combine the minced garlic, fresh parsley, and olive oil until they form a loose, spreadable mixture. This bright, fresh combination gets massaged all over the turkey, especially under that skin.

Step 4: Setting Up for Roasting

That pan from the grapes becomes the turkey's roasting bed. Scatter the shallots and celery across the bottom - these vegetables aren't just a garnish. As they cook, they release flavors that rise up and season the turkey from below.

A sprinkle of salt and a drizzle of olive oil helps them caramelize. Place the seasoned turkey on top of this vegetable bed, skin side facing the ceiling of your oven.

Step 5: Main Roasting Period

Lower the oven temperature to 350°F as soon as the turkey goes in. This gentler heat cooks the turkey steadily without drying it out.

Keep an eye on the skin - if it starts getting too dark too quickly, tent it loosely with foil. The foil acts like a little umbrella, protecting the skin while letting the heat continue cooking the meat.

Step 6: Adding Back the Grapes

After 40 minutes, the turkey needs company. Pull the pan out carefully and scatter those roasted grapes around the edges.

Back into the oven it goes until a meat thermometer reads 155°F when poked into the thickest part - usually around 45 minutes total. Want that magazine-cover golden brown look? Turn on the broiler for just 2-3 minutes, watching like a hawk to prevent burning.

Step 7: Resting Period

Patience pays off here. Drape foil loosely over the turkey and let it rest for 15 minutes. During this time, the meat continues cooking gently, reaching the safe temperature of 165°F. The juices also redistribute throughout the meat instead of running out when carved.

Step 8: Cutting and Serving

Place the turkey on a cutting board. Find the breast bone and let your knife follow along its edge, using the ribs as a natural cutting guide.

Once the meat comes free from the bone, turn it and slice across the grain into portions perfect for serving. Arrange the slices on a platter surrounded by those roasted vegetables and some lemon slices - their colors make the presentation extra special.

Getting a perfectly cooked turkey breast starts with knowing the right timing. Each pound of bone-in turkey breast transforms from raw to juicy perfection in roughly 20 minutes.

Keep your oven dial steady at 350 degrees F (177 degrees C). Unlike other recipes that call for temperature changes, this steady heat works its magic evenly through the meat.

The secret to knowing exactly when your turkey reaches perfection lies in a simple tool - the meat thermometer. Slide it into the meatiest part of the breast, careful not to hit bone.

Watch for that crucial moment when it hits 165 degrees F (74 degrees C). At this temperature, every bite promises to be both safe and savory.

But here's the crucial part that many cooks rush past: the resting stage. Those 10-15 minutes after the turkey leaves the oven matter more than you might guess. During this time, something amazing happens inside the meat.

All those flavorful juices, excited by the heat, slowly calm down and spread back through each fiber of the turkey.

Skip this step, and those precious juices escape onto your cutting board instead of staying where they belong - in your perfectly cooked turkey breast. Patient cooks end up with slices that stay moist and tender with every bite.

The aroma of roasting turkey brings warmth to any home. These simple tricks guarantee a perfect turkey breast every time - perfect for special gatherings or weekend family meals.

Follow these steps to create the most tender, flavorful centerpiece that guests will remember.

• Room temperature makes all the difference. Setting the turkey breast out for an hour before cooking allows even heat distribution throughout the meat. The result speaks for itself with perfectly cooked meat from edge to edge.
• Paper towels become a crucial tool before cooking begins. Patting the skin completely dry creates the foundation for that coveted golden-brown crispiness. Each careful pat brings the dream of perfectly crispy skin closer to reality.
• Seasoning beneath the skin transforms ordinary poultry into something spectacular. Lifting the skin gently and massaging spices directly onto the meat infuses deep flavor through every bite. The extra minute spent on this step yields remarkable results.
• Regular basting keeps the meat succulent and the skin glossy. A mixture of melted butter or olive oil brushed over the surface every thirty minutes works wonders. Adding a touch of herbs to the basting liquid creates an aromatic masterpiece.
• Meat thermometers eliminate guesswork from the cooking process. The thickest part should reach exactly 165°F, ensuring safe yet juicy meat. This simple tool stands between uncertainty and confidence in the kitchen.
• Resting time allows nature to work its magic. Twenty minutes under loose foil lets the juices redistribute throughout the meat. This pause between oven and table makes the difference between good and exceptional results.
• Proper slicing technique enhances the eating experience. Cutting across the visible muscle fibers creates tender, beautiful portions. Each slice should showcase the juicy meat and crispy skin in perfect harmony.
• Pan drippings hold concentrated flavors waiting to be unleashed. These golden drops transform into magnificent gravy or sauce. Nothing should go to waste when such flavor sits ready for use.

Fresh roasted turkey tastes wonderful as leftovers when stored properly. The key lies in quick action - after your meal, pack away any leftover turkey within two hours of cooking.

This timing helps keep the meat safe and preserves its delicious flavor. Pop the turkey into a vessel with a tight-fitting lid and place it in the refrigerator.

For longer storage, freezing offers a perfect solution. You have two smart options here. First, freeze the turkey breast whole - perfect if you plan to serve it at another family gathering.

Second, slice the meat and stack it between sheets of parchment paper before freezing. This clever method lets you grab just the amount you need later. Either way, properly frozen turkey breast stays tasty for up to three months in your freezer.

When hunger strikes and you're ready to enjoy your frozen turkey, plan ahead. Move your frozen turkey from freezer to fridge the night before.

This slow, gentle thawing in the refrigerator helps the meat keep its texture and flavor. By morning, your turkey will be ready for reheating and enjoying all over again.

Remember this simple rule: cold turkey needs cold storage quickly.

Reheating turkey without drying it out takes a simple but careful approach. The skillet method brings back the meat's warmth while keeping its juicy texture. Here's exactly how to get your leftover turkey tasting fresh again:

Key Steps For Perfect Reheating:

1. Pick a skillet or pan wide enough to hold your turkey slices without crowding
2. Set your stovetop to medium heat - hot enough to warm, not hot enough to dry
3. Pour in just enough liquid (water or stock) to create a shallow bath
4. Place turkey pieces in a single layer for even heating
5. Cover with a tight-fitting lid to trap moisture

Smart Tips For Best Results:

• Watch for gentle steam - it means your turkey is warming nicely
• Check after 2 minutes by touching the center of a piece
• Add another splash of liquid if the pan gets too dry
• Aim for 3-4 minutes total heating time
• Look for steam rising from the meat when it's ready

Leftover turkey deserves excitement at the table. These leftover turkey recipes transform simple slices into completely new meals, each one offering unique flavors that make everyone forget these started as leftovers.

1. Classic Turkey Club Stack

This triple-decker sandwich starts with three slices of perfectly toasted bread. Between each layer lies succulent turkey slices, crispy bacon strips, fresh lettuce leaves, and juicy tomato rounds.

The herb-seasoned mayonnaise soaks gently into the toast, while fresh cracked pepper and sea salt heighten every flavor in the stack.

2. Warming Turkey Noodle Soup

Rich golden broth serves as the foundation for this comforting bowl of goodness. Tender pieces of turkey swim alongside perfectly cooked egg noodles, while diced carrots, celery, and onions provide traditional flavor base. Fresh herbs and bright lemon notes cut through the richness, making each spoonful better than the last.

3. Creamy Turkey Pasta Bake

This satisfying casserole starts with tender pasta shells tossed in velvety sauce. Generous pieces of turkey nestle between the pasta, while sautéed mushrooms and sweet green peas distribute throughout the dish.

The top sports a golden crust of melted cheese and toasted breadcrumbs, sealing in moisture and flavor.

4. Garden-Fresh Turkey Wrap

Soft flour tortillas become the canvas for this fresh creation. Each wrap contains layers of turkey slices, rainbow-colored vegetables, creamy avocado, and crisp salad greens. A generous spread of hummus or herbed ranch ensures moisture in every bite, while seasonal vegetables provide texture contrast.

5. Turkey Cranberry Melt

Crusty sourdough bread forms the foundation of this grilled sandwich masterpiece. Thick slices of turkey rest under a layer of tart cranberry sauce, while melted white cheddar cheese binds everything together.

The buttered exterior turns golden brown and crispy, creating the perfect contrast to the warm, melty interior.