Slow Roasted Turkey Breast

I still remember the first time I slow-roasted a turkey breast—it was a chilly autumn evening, and the whole house soon filled with the warm scent of herbs and garlic which instantly felt like a cozy hug from the inside.

One time, when unexpected guests stopped by, this turkey breast saved the day by roasting quietly in the oven while I scrambled to get side dishes ready—it turned out impressively tender and flavorful without any fuss.

Ingredients

• Turkey: I always reach for a boneless, skin-on turkey breast for easier slicing and a crispy skin if you finish it at higher heat
• Olive oil & garlic: They form the flavorful base of the marinade, making the herbs cling beautifully
• Fresh herbs (thyme & rosemary): Fresh herbs add that vibrant aroma that dried just can't quite match; if you use dried, reduce the amount to avoid overpowering
• Lemon zest: It awakens the dish with a bright citrus note that balances the herbs
• Onion & lemon halves: These aromatics in the roasting pan infuse subtle fragrance into the turkey as it cooks
• Chicken or turkey broth (optional): Adding a cup to the roasting pan helps keep things moist and creates flavorful pan drippings

Instructions

Get Everything Ready:

Preheat your oven to 275℉ (135℃). Pat the turkey breast dry, which helps the seasoning stick and promotes crispy skin later.

Mix Your Marinade:

Combine olive oil, minced garlic, fresh thyme, rosemary, paprika, kosher salt, black pepper, and lemon zest in a bowl. The aroma as you mix these ingredients is like a preview of the feast to come.

Coat the Turkey:

Rub the marinade all over the turkey breast, making sure to gently work some under the skin for an extra burst of flavor and moisture.

Prepare the Roasting Pan:

Place quartered onions and halved lemons in the bottom of your roasting pan to create a fragrant bed for the turkey. Lay the turkey breast skin side up on top.

Add Broth:

Pour broth into the pan if you like, which will keep the turkey moist and make a lovely base for gravy.

Slow Roast:

Place the pan uncovered in the oven for about 2 hours until the thickest part hits 160℉ (71℃). You'll notice the kitchen filling up with an irresistibly savory scent.

Finish with Crisp Skin:

If you want that perfect crispy skin, crank the oven to 425℉ (220℃) for the last 10 minutes. Listen for that delightful crackling sound and watch the skin turn golden.

Rest and Serve:

Remove from oven and loosely tent with foil for 15 minutes to let juices redistribute. Slice and enjoy the fruits of your slow roasting!

Save

This turkey breast recipe became more than just a meal when I served it at a family gathering—its tender, flavorful slices sparked stories and laughter around the table, turning dinner into a warm celebration of togetherness.

Keeping It Fresh

If you have leftovers, wrap them tightly in foil and refrigerate to keep the turkey moist. Reheating gently in the oven or covered skillet helps maintain tenderness without drying out the meat.

Serving Ideas That Clicked

Pile slices high on a toasted sandwich with cranberry sauce and mayo for a quick lunch that feels special. Alternatively, diced turkey can elevate salads or warm grain bowls.

A Time This Recipe Saved the Day

Once I ran out of time for an elaborate dinner, but the slow roasted turkey was done and ready just in time to impress guests with minimal last-minute prep.

• Always keep a meat thermometer handy for perfect doneness
• Don't skip the resting time—it makes slicing easier and keeps juices locked in
• If you're short on fresh herbs, use half the amount of dried ones to avoid bitterness

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Thanks for hanging out in the kitchen with me—hope this recipe brings warmth and delicious memories to your table just like it did mine!

Recipe Questions & Answers

→ What temperature should the turkey breast be cooked to?

Cook the turkey breast until the internal temperature at the thickest part reaches 160°F (71°C) for safe and tender results.

→ Can I use dried herbs instead of fresh?

Yes, dried herbs can be used but halve the quantity to maintain balanced seasoning.

→ What is the purpose of roasting at a low temperature?

Slow roasting at 275°F allows the meat to cook evenly, retaining moisture and developing deep flavor.

→ How can I crisp the skin of the turkey breast?

Increase the oven temperature to 425°F (220°C) for the last 10 minutes of roasting to achieve crispy skin.

→ Is it necessary to let the turkey rest before slicing?

Yes, resting for 15 minutes lets the juices redistribute, ensuring the meat remains juicy and tender.

→ What side dishes pair well with slow roasted turkey breast?

Roasted vegetables, mashed potatoes, and cranberry sauce complement the rich flavors beautifully.