Roast Turkey Recipe
Turkey in the oven, made simple — Oven Roasted Turkey Breast, Garlic Herb Butter Roasted Turkey Breast, Roast Spatchcock Turkey, and a brine worth doing.
★ lunch
lunchOven Roasted Turkey Breast
Been trying to eat a “little” healthier lately so I’m trying to make things I don’t usually eat, taste better. This one worked.
Dan LancasterIngredients
- 5 Pounds Turkey Breast
- to coat Olive Oil
- to coat Salt & Pepper
- to coat Garlic Powder
- to coat Cajun Seasoning
Instructions
- 1Preheat oven to 350. Rinse breast and pat dry with paper towels. Cover in olive oil and season liberally with salt, pepper, garlic and Cajun seasoning. I also topped that with a nice coating of Italian seasoning.
- 2I use a MEATER Thermometer and cook mine to 160 degrees. Use whatever thermometer you have and just make sure to pull at temp.
- 3Set in aluminum foil and wrap it up and let it rest for about 20 minutes. Unwrap it and take a moment to admire the juices. You can eat it now or put in the fridge to cool completely and slice super thin like cold cuts.
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Open in Pepper →A Turkey You Can Actually Handle
Roast turkey doesn't have to mean a 20-pound bird and a day off work. A breast with butter and herbs under the skin feeds a family and slices clean, and it's the same good smell in the kitchen.
Cooks on Pepper come here in November, sure, but also for a Sunday when they want leftovers for sandwiches all week without babysitting the oven.
Every recipe here is a real dinner: Oven Roasted Turkey Breast with just oil, salt, and pepper, Maple Glazed Turkey Breast with Herbs, Roasted Turkey Breast with Gravy, Maple Mustard Roasted Turkey Thighs, and Best Turkey Brine EVER! for the whole bird.
Quick Tips
- 1
Brine it overnight
Soak the bird 8 to 12 hours in salted broth, then rinse and pat it bone-dry so the skin can brown.
- 2
Butter under the skin
Loosen the skin with your fingers and push 3 to 4 tablespoons of herb butter right onto the meat, not on top.
- 3
Pull it at 165
Check the thickest part of the breast with a thermometer; a 3-pound breast usually needs about 60 to 75 minutes at 350°F.
- 4
Spatchcock for speed
Cutting out the backbone and flattening a 10-pound turkey cuts roasting time down and cooks the legs and breast evenly.
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