Roasted Turkey Breast is a great idea if you’re a smaller family, or have zero dark meat fans. Tied up with a little stuffing and herbs on the inside gives you the fullt stuffed turkey apeal, without dealing with bones and trying to figure out what exactly to do with all that dark meat!
This roasted turkey recipe is a fun one, if you’re bringing it to a friendsgiving, or if you’re like me and have to have a second thanksgiving.
This is always the case for us because we go to family for Thanksgiving so I need to have our own the day after so we have plenty of leftovers!
To prepare the turkey breasts, you can either buy them separated. Or trim them off the bird yourself. Then you’ll want to tie them together to get them to cook evenly, with herbs in the middle and even some stuffing if that’s your thing!
I filled the center with a little garlic, sage, thyme rosemary, and some mushroom stuffing give it a little something extra. If you’re not a fan of stuffing in the turkey omit this part and time and temps should remain the same!
I think what I like the most about roasted turkey breast is it’s smaller real estate. Meaning if you have something like a table top convection oven, you can dedicate that to the turkey. Which frees up your main oven for getting other dishes in and out!
It is also recommended to dry brine your turkey breast after you tie it off for at least an hour or even over night. This will help get the moisture out of the skin to get it nice and crispy.
If you rather use the grill, check out my grilled turkey breast with herb seasoning recipe!
Herb Roasted Turkey Breast
- Sheet pan
- Wire rack
- 12 inch cast iron skillet
- bread pan (optional)
- 2 turkey breasts
- 1 tbsp kosher salt
- 1/2 tbsp cracked black pepper
- 1 sprig fresh rosemary
- 2 sprigs fresh sage
- 4 sprigs fresh thyme reserve 2 sprigs
- 1 tbsp minced garlic
- 1 cup stuffing
- 2 cups peanut oil
- Place at least three 6 inch long strands of twine in a bread pan and place 1 turkey breast on top. Rub with garlic 1/2 tbsp salt and pepper, along with fresh herbs. Top with stuffing then add the second breast on top. Tie off. Take out of the bread pan and add additional ties until nice and tight.
- Season both sides with Place on a sheet pan with a wire rack. Season with remaining salt pepper and thyme. Let sit in the fridge uncovered for at least one hour or overnight.
- Before roasting, fry both sides of turkey in a skillet with about an inch of oil over medium heat. About 5 minutes per side.
- After frying the skin, place turkey back on the sheet pan with the wire rack and bake in the oven at 300 F. Cook until internal temperature reads 165 F; about 3 hours. Slice in about pencil thick portions and serve!