Description
A perfectly juicy and flavorful boneless turkey breast with crispy golden skin. This simple roasting method ensures a moist, tender centerpiece for any holiday meal or Sunday dinner, ready in just over an hour.
Ingredients
Units
Scale
- 4 pound (1.8 kg) turkey breast, boneless, skin on
- 1/4 cup (60 g) unsalted butter, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon finely chopped thyme
- 1 teaspoon black pepper, divided
Instructions
- Preheat the Oven – Place the oven rack in the lower third position. Preheat to 450°F (232°C). This initial high temperature helps create a beautifully crisp, golden skin while sealing in the juices.
- Season the Surface – Thoroughly dry the turkey breast with paper towels. Season the bottom with about ¼ teaspoon salt and ¼ teaspoon black pepper. More or less may be needed depending on the size. Flip over, skin-side up. Ensuring the turkey is completely dry helps achieve crispy skin.
- Season Under the Skin – In a small bowl, combine 2 tablespoons softened butter, ½ teaspoon salt, and chopped thyme. Carefully loosen and separate the skin from the thickest part of the breast, ensuring the sides are still connected to the meat. Evenly rub the butter and thyme mixture under the skin. Be careful not to separate the edges of the skin from the breast. This technique adds flavor directly to the meat while helping keep it moist.
- Brush with Butter – Brush about 2 tablespoons of melted butter over the turkey skin. Evenly season with ¼ teaspoon salt and ¼ teaspoon black pepper. The butter helps the skin brown beautifully and adds rich flavor.
- Roast the Meat – Transfer the breast to the wire rack placed on top of a sheet tray. Roast the turkey breast for 30 minutes. Turn the oven temperature down to 325°F (163°C). Cook until the thickest part of the meat reaches an internal temperature of 160 to 165°F (72 to 74°C) on a meat thermometer, about 30 to 45 minutes. The two-temperature method helps achieve crispy skin while ensuring juicy meat.
- Let it Rest – Before slicing, let the turkey breast rest for 20 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
Notes
- Turkey Size: Adjust the cooking time for a breast larger than 4 pounds. Roast until the thickest part of the meat reaches 160 to 165°F (72 to 74°C).
- Bone-in Breast: More time may be needed for bone-in breasts, typically 15-20 minutes per pound.
- Alternative to Wire Rack: Use a roasting rack set in a roasting pan. Alternatively, place turkey on a bed of mixed root vegetables, such as carrots, onion, and celery, in a sheet pan, roasting pan, or large cast iron skillet.
- Make it Whole30: Substitute homemade ghee for butter.
- Storing: Cool and store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
- For extra flavor, consider brining the turkey breast for 4-6 hours before cooking.
Nutrition
- Serving Size: 3 oz
- Calories: 280kcal
- Sugar: 0g
- Sodium: 325mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
