Oven Roasted Turkey Breast with spices, herbs, garlic and lemon zest! Tender juicy breast meat with crispy flavorful skin, it’s a simple alternative to a full-sized turkey, perfect for smaller families!
Here’s a simple recipe for Oven Roasted Turkey Breast seasoned with herbs and spices and roasted over a pan of veggies. A delicious one-pan meal perfect for Sunday suppers or the holiday table.
There are times in life when we find ourselves on our own for Thanksgiving. Whether we choose this for our own personal sanity, because of travel logistics, because of illness, or loss, we still can still feel and participate in the spirit of the day.
As long as there is breath, there is always a path towards gratitude.
For me personally, this starts by holding my dear ones in my heart, those here, and those no longer. Brian and I over the years have lost both sets of parents and others too. We all experience loss, and our foundations get jostled. Our family dynamics change.
But the peaceful, quiet, loving place in our hearts remains. My hope is that we all can tap into this state of being within ourselves, no matter what our external environment brings this Thanksgiving. Cheers friends. Love and hugs.
How to make Oven Roasted Turkey Breast
Place a bed of chopped vegetables, tossed with olive oil and pepper, in a large roasting pan as the foundation for the Turkey breast. The drippings will help season the veggies!
Make the flavorful spice rub: Salt, pepper, garlic powder, dried herbs, fresh herbs, lemon zest and paprika.
Add olive oil or melted butter to create a thick paste.
Brush this flavorful paste on all sides of the turkey breast.
Nestle the turkey into the veggies.
Bake at 375F for 20 minutes per pound of turkey or until the breast registers 160F at the thickest part.
When it comes out it will be beautifully golden and the veggies will be tender.
Let the Turkey Breast 5-10 minutes before slicing.
Save the bones and make a bone broth the next day. A beautiful base for your next soup!
Hope you have a lovely week,
Oven Roasted Turkey Breast with spices, herbs, garlic and lemon zest! Tender juicy meat with crispy flavorful skin, it’s a simple alternative to a full-sized turkey, perfect for smaller families!
4-8 cups Roasting Vegetables: carrots, parsnips, beets, cauliflower, potatoes, brussels sprouts
Bone-in Turkey breast (3-5 lbs) see notes for other options
Preheat oven to 375F
Prep the turkey breast, patting it dry. Feel free to cut out the backbone ( if it is still intact) and flatten the breast with the palm of your hand.
In a small bowl, stir together the spice paste ingredients, adding just enough olive oil to make a thick paste.
Rub all sides of the turkey breast with the paste and feel free to rub the flesh under the skin as well, if you like. nestle into the veggies.
Bake uncovered in the middle of the oven -for roughly 20 minutes per pound of turkey, or until turkey is cooked through or reaches 160 F in the thickest part of the breast. Check that veggies are done to your liking.
Let the turkey rest, covered in foil for 10 minutes before cutting.
Size of turkey breast will determine cooking time. Plan on 20 minutes per pound. Boneless breasts will cook fastest.
If your turkey breasts are over 5 pounds I would double the spice paste. Any leftover can be brushed over the veggies!
Consider cutting veggies smaller for smaller turkey breasts, and larger for larger turkey breasts. The veggies in the photos above were for a 5 lb turkey breast, so I knew it would need to bake, roughly 100 minutes – so I left the veggies a bit bigger here.
- Serving Size:
- Calories: 327
- Sugar: 2 g
- Sodium: 47 mg
- Fat: 10.9 g
- Saturated Fat: 2.1 g
- Carbohydrates: 41.2 g
- Fiber: 5.1 g
- Protein: 16.9 g
- Cholesterol: 35.6 mg
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