Slow Roasted Turkey Breast (Printable version)

Tender turkey breast slow cooked with herbs and garlic, perfect for family or festive meals.

# What you need:

01 - 1 boneless, skin-on turkey breast (3.5–4.5 lb)

02 - 2 tbsp olive oil

03 - 4 cloves garlic, minced

04 - 2 tsp fresh thyme leaves (or 1 tsp dried)

05 - 2 tsp fresh rosemary, chopped (or 1 tsp dried)

06 - 1 tsp paprika

07 - 1 ½ tsp kosher salt

08 - ½ tsp freshly ground black pepper

09 - Zest of 1 lemon

10 - 1 onion, quartered

11 - 1 lemon, halved

12 - 1 cup (8 fl oz) low-sodium chicken or turkey broth

01 - Preheat oven to 275°F. Pat turkey breast dry using paper towels.

02 - Mix olive oil, garlic, thyme, rosemary, paprika, salt, pepper, and lemon zest in a small bowl.

03 - Rub the mixture thoroughly over the turkey breast, including beneath the skin where possible.

04 - Place onion quarters and lemon halves at the bottom of a roasting pan and set the turkey breast on top with skin side up.

05 - Pour broth into the roasting pan to keep the meat moist, if desired.

06 - Roast uncovered for 2 hours or until the internal temperature reaches 160°F at the thickest point.

07 - Increase oven temperature to 425°F for the last 10 minutes to crisp the skin, if preferred.

08 - Remove turkey from oven, loosely tent with foil, and let rest for 15 minutes before slicing and serving.

01 -

This method locks in juicy tenderness that feels almost like a well-kept secret you want to share just with good friends
The subtle blend of fresh thyme, rosemary, and lemon zest brightens the dish making it a standout for any family meal

02 -

Patting the turkey completely dry before seasoning is key to achieving crispy skin and better flavor absorption
Using fresh herbs rather than dried really elevates the taste and aroma, making the effort well worth it

03 -

Slow roasting at low heat ensures tender, juicy meat that slices cleanly every time
Finishing with high heat adds irresistible crispy skin, creating great texture contrast