Roast Turkey Breast With Garlic And Herbs
A flavorful roast turkey breast infused with garlic and herbs, perfect for festive occasions or Sunday dinners, offering tender meat with aromatic savory notes.
Ingredients
Instructions
- Rinse the turkey breast with cold water and remove all visible fat.
- Pat the turkey dry with paper towels.
- Place chopped celery, carrots, onions, and thyme in a roasting pan.
- Place the turkey breast on top of the vegetables and herbs.
- Rub the skin of the turkey with olive oil.
- Loosen the skin of the turkey and insert halved garlic cloves and thyme sprigs underneath.
- Rub lemon juice over the skin of the turkey.
Tips & Substitutions
For a juicier turkey, consider brining the breast in a saltwater solution for a few hours before cooking. If you don't have fresh herbs, dried ones can be substituted, though use about a third of the amount. Additionally, experiment with adding different vegetables like parsnips or potatoes for a varied flavor profile. This roast pairs beautifully with Lo-Cal Vegetable Stew.
Serving Suggestions
Serve the roast turkey breast with a side of creamy mashed potatoes or a fresh green salad for a balanced meal. It also pairs well with cranberry sauce for a touch of sweetness. Consider using leftovers to make My Own Turkey Salad for a delicious and easy lunch option.
Storage & Reheating
After cooking, allow the turkey breast to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to four days. To reheat, slice the turkey and warm it in a low oven (about 325°F) to keep it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Turkey Breast With Garlic And Herbs contains roughly 1379 calories, with 18g protein, 73g carbohydrates, and 116g fat. It is an excellent source of vitamin A (209% of the Daily Value), dietary fiber (51% of the Daily Value), and protein (37% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a frozen turkey breast for this recipe?
Yes, you can use a frozen turkey breast, but it must be fully thawed before cooking. Thaw it in the refrigerator for 24 hours per 5 pounds of turkey. This ensures even cooking and prevents any food safety issues.
What should I do if the turkey breast is browning too quickly?
If the turkey breast is browning too quickly, cover it loosely with aluminum foil to prevent burning while allowing it to cook through. Additionally, you can lower the oven temperature slightly to ensure even cooking without over-browning the skin.
How can I tell when the turkey breast is done cooking?
The turkey breast is done when it reaches an internal temperature of 165°F in the thickest part. Use a meat thermometer for accuracy. Let it rest for at least 15 minutes before slicing to help retain its juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).