Succulent oven-roasted turkey breast (Printable Version)

Tender turkey breast roasted alongside aromatic vegetables and herbs for a comforting main dish.

# What You Need:

→ Turkey

01 - 1 boneless turkey breast with skin, approximately 3.5 lb
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - ½ teaspoon smoked paprika

→ Vegetables

08 - 3 medium carrots, peeled and cut into chunks
09 - 2 large onions, peeled and quartered
10 - 3 celery stalks, cut into chunks
11 - 4 garlic cloves, smashed

→ Liquids

12 - 1 cup low-sodium chicken broth
13 - ¼ cup dry white wine (optional)

# Directions:

01 - Set the oven temperature to 375°F.
02 - Pat the turkey breast dry with paper towels. Rub evenly with olive oil and season all sides with kosher salt, black pepper, thyme, rosemary, and smoked paprika.
03 - Spread carrots, onions, celery, and garlic evenly across the bottom of a large roasting pan.
04 - Place the seasoned turkey breast on top of the vegetables, skin side facing up.
05 - Pour chicken broth and dry white wine around the turkey in the pan, avoiding the skin.
06 - Cook in the preheated oven for 1 hour 10 minutes to 1 hour 20 minutes, until the internal temperature reaches 165°F at the thickest part. Baste with pan juices halfway through.
07 - If skin lacks crispness, broil for 2 to 3 minutes, monitoring closely to prevent burning.
08 - Transfer the turkey to a cutting board, cover loosely with foil, and let it rest for 15 minutes.
09 - Toss the roasted vegetables and serve alongside sliced turkey. Drizzle pan juices over the meat.

# Expert Tips:

01 -
  • The whole thing cooks in under two hours, which means you can actually relax while dinner happens.
  • Those roasted vegetables underneath are so caramelized and juicy they almost steal the show.
  • One pan, a meat thermometer, and you've got something that feels restaurant-quality but tastes like home.
02 -
  • The meat thermometer is your best friend here—turkey can look done long before it actually is, and this is the only way to know for certain without cutting into it.
  • Don't skip drying the turkey before seasoning; any moisture is the enemy of crispiness, and crispy skin changes everything about how this tastes.
  • The vegetables aren't a side dish, they're the support system—they create steam, flavor the pan juices, and become something better than they started.
03 -
  • Bring the turkey to room temperature for 30 minutes before roasting—cold meat takes longer and roasts unevenly, especially around the edges.
  • Save those pan juices in a small container; they freeze beautifully and become instant gravy or soup base later.

Go Back