Since I’m not a huge fan of turkey, the past few years I’ve been focusing more on just the turkey breast when we do Thanksgiving or Christmas dinner. My daughters are not huge fans of the bird either, but it’s part of their Canadian culture, so rather than doing an entire bird and having too many leftovers to know what to do with, we usually make a single turkey breast. After posting pics of this on Instagram, I was flooded with requests from people who are in the same situation.
This Simple Oven Roasted Turkey Breast is perfect for those who want the deliciousness of turkey without the hassle of cooking a whole bird. Brined overnight with herbs and spices, then roasted over a bed of vegetables, this dish delivers moist, flavorful meat every time. Perfect for smaller gatherings or weeknight dinners, it’s a straightforward recipe that doesn’t compromise on taste.
Ingredient Guide
- Turkey breast (5–7 lbs): The main protein; brining ensures it’s juicy and flavorful.
- Water: Used in the brine to help the turkey absorb flavors and retain moisture.
- Fresh thyme: Adds an earthy, aromatic note to both the brine and roasting pan.
- Chopped parsley: Provides freshness and a mild herbal flavor in the brine.
- Black peppercorns: Impart a subtle heat and depth to the brine.
- Allspice berries: Offer a warm, slightly sweet spice to the brine.
- Salt: Essential for seasoning and aiding in moisture retention during brining.
- Brown sugar: Balances the saltiness and adds a hint of sweetness to the brine.
- Olive oil: Coats the turkey skin, promoting browning and crispiness during roasting.
- Carrot: Forms part of the vegetable bed, adding sweetness and flavor to the drippings.
- Celery stalks: Contribute aromatic depth to the roasting base.
- Garlic: Halved and placed in the roasting pan for a mellow, roasted garlic flavor.
- Onion: Adds sweetness and complexity to the roasting vegetables.
- Chicken stock or water: Keeps the roasting environment moist and enhances the pan juices.
- Ground black pepper: Sprinkled on the turkey for additional seasoning before roasting.
Shopping Made Easy
- Turkey breast: Available fresh or frozen at most supermarkets; ensure it’s fully thawed before brining.
- Herbs and spices: Fresh thyme and parsley can be found in the produce section; whole spices like allspice berries and peppercorns are in the spice aisle.
- Vegetables: Carrots, celery, garlic, and onions are staple items in the produce section.
- Chicken stock: Choose low-sodium options to control the saltiness of the final dish.
Do I need to brine the turkey breast?
Brining is recommended as it helps the turkey breast retain moisture and enhances its flavor. An overnight brine yields the best results, but even a few hours can make a difference.
Can I use dried herbs instead of fresh?
Yes, if fresh herbs aren’t available, you can substitute with dried ones. Use one-third the amount of dried herbs compared to fresh.
What can I serve with this turkey breast?
This turkey pairs well with traditional sides, like mashed potatoes, roasted vegetables, cranberry sauce, or a fresh green salad.
How do I know when the turkey is fully cooked?
Use a meat thermometer to check the internal temperature at the thickest part of the breast. It should read 165°F (74°C) when fully cooked.
Is this recipe suitable for beginners?
Absolutely! With clear steps and simple ingredients, it’s a great recipe for those new to cooking turkey.
Cooking Notes from the Kitchen
- Make sure the turkey is fully submerged in the brine. If needed, use a plate to weigh it down.
- Creating a bed of vegetables not only adds flavor but also elevates the turkey for even cooking.
- After roasting, let the turkey rest for at least 15 minutes before slicing to allow juices to redistribute.
Simple Oven Roasted Turkey Breast
Description
A flavorful and moist turkey breast, perfect for smaller gatherings and easy holiday meals.
Ingredients
Instructions
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In a large bowl, combine 1 cup of lukewarm water with salt, brown sugar, crushed garlic, peppercorns, allspice berries, thyme, and parsley. Stir until salt and sugar dissolve. Add 3 cups of cold water and mix well.
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Place the turkey breast in a large resealable bag or container. Pour the brine over the turkey, ensuring it's fully submerged. Seal and refrigerate overnight or for at least 4 hours.
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Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels.
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Preheat the oven to 375°F (190°C).
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Line the bottom of a roasting pan with chopped carrot, celery, halved garlic head, and quartered onion.
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Place the turkey breast on top of the vegetables. Drizzle olive oil over the turkey and sprinkle with ground black pepper. Tuck two sprigs of thyme under the turkey. Pour 1 cup of water or chicken stock into the pan. Cover the pan with aluminum foil and roast in the preheated oven for 2 hours.
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Remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting for an additional 30 to 45 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
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Remove the turkey from the oven and let it rest for at least 15 minutes before slicing. Serve with your choice of sides and enjoy!
