Preheat the oven to 375 degrees F. Place turkey breast skin side up on the rack of a roasting pan or a lightly greased 9×13 inch baking dish.
Mix the olive oil, paprika, rosemary, salt, thyme, pepper, onion powder, garlic powder and parsley together in a small bowl.
Gently loosen the skin with your fingers then spread some of the spice mixture under the skin. Try to get the spice mixture onto as much of the meat as you can. Rub the remaining spice mixture on top of the turkey breast skin and into the cavity.
Place the turkey into the preheated oven and bake for approximately 20 minutes per pound or until the internal temperature of the turkey breast reaches 160 degrees F in the center of the thickest part of the breast.
Remove the turkey breast from the oven and tent with aluminum foil. Let rest for 15 minutes to help the juices redistribute into the meat. This will also bring it up to 165 degrees F. Slice and serve.
Yes, it will work! The cooking time may be different, so be sure to check the internal temperature – once it’s 160 degrees take it out of the oven.
I like to roast it at 375°F so the skin gets golden brown and crispy.
No, you don’t need to cover it. If you do, moisture will get trapped inside and the skin won’t get crispy.
I don’t like to baste my turkey because I want the skin to be crispy. If you baste, it will add flavor but the skin will be softer.
The safest way to defrost it is in the refrigerator. For a four-pound breast, it will need at least one day to thaw. If it’s bigger, it will need more time.
I like to take it out of the oven when it’s 160°F. While it rests, it will continue to cook and reach 165°F.
There could be a couple of reasons. Did you overbake it? Once it reaches 165°F on the meat thermometer, it will start to overcook and the meat will dry out.
Or, did you let it rest? If you slice it straight out of the oven without letting it rest, the juices will run out onto the cutting board. This will dry out the slices, so be sure to let it rest.
Yes, but the amounts will be different. For every teaspoon of dried herbs substitute one tablespoon of fresh. You may have more seasoning mix this way, but it will just add more flavor! So, for this recipe, you will need:
1 teaspoon dried rosemary = 1 tablespoon minced fresh rosemary
1 teaspoon dried thyme = 1 tablespoon fresh thyme leaves
2 teaspoons dried parsley = 2 tablespoons minced fresh parsley
Mix them with the other seasonings and it’s ready to use!
Store it in an airtight container for three to four days in the refrigerator.
Calories: 315kcal (16%), Carbohydrates: 3g (1%), Protein: 45g (90%), Fat: 15g (23%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 121mg (40%), Sodium: 992mg (43%), Potassium: 24mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 253IU (5%), Vitamin C: 1mg (1%), Calcium: 7mg (1%), Iron: 1mg (6%)
© Julie’s Eats & Treats™