Succulent Turkey Breast Recipe
Indulge in the savory goodness of a perfectly marinated turkey breast with this easy-to-follow recipe. Whether you’re planning a festive meal or simply looking for a delicious dinner option, this turkey breast, richly flavored with a blend of oils, herbs, and spices, is sure to impress. Let’s get started!
Ingredients:
- 1 turkey breast (bone-in or boneless, skin-on, about 2 – 2 1/2 lbs)
- 3 rosemary twigs (for garnish)
For the Marinade:
- 1/4 cup olive oil
- 2 tbsp sesame oil
- 1/2 cup low sodium soy sauce
- 2 tbsp Worcestershire sauce
- Juice from 1 lemon
- 1/2 cup honey or maple syrup
- 8 cloves of garlic, minced
- 3 rosemary twigs (whole)
- 1 tsp freshly ground black pepper
- 4 tsp kosher salt, plus more to taste
Directions:
- Prepare the Marinade:
- In a large bowl or a plastic Ziplock bag, mix all the marinade ingredients together.
- Add the turkey breast, ensuring it is fully submerged and coated with the marinade. If using a Ziplock bag, expel as much air as possible before sealing to enhance flavor infusion.
- Refrigerate and marinate for 12-24 hours. If short on time, proceed directly to roasting and serve with pan juices.
- Roasting:
- Preheat your oven to 325°F (163°C).
- Place the marinated turkey breast in a deep baking dish, and pour the remaining marinade over it.
- Bake uncovered on the middle rack for about 1 to 1 1/2 hours, or until the internal temperature of the turkey reaches 160°F (71°C). This should rise to 165°F (74°C) as it rests, ensuring it’s perfectly cooked.
- Baste the turkey breast every 20 minutes with the pan juices to prevent it from drying out and to enhance the browning. For a more golden-brown skin, broil on high for the last 2-3 minutes of cooking.
- Finishing Touches:
- Remove the turkey from the oven and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, making it juicier and easier to carve.
- Carve the turkey and serve with the delicious pan juices drizzled over the top. Garnish with fresh rosemary twigs for a touch of elegance.
Nutritional Information:
- Prep Time: 15 minutes (plus marinating time)
- Cooking Time: 1.5 hours
- Total Time: 1 hour 45 minutes + marinating time
- Calories: 540 per serving
- Servings: 4
This turkey breast recipe not only delivers on flavor but also offers a beautiful presentation that’s sure to make any meal feel special. Whether served during a holiday or as a part of a family dinner, it promises to be a dish that leaves everyone asking for seconds. Enjoy your cooking and savor the feast!
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Succulent Turkey Breast
- Total Time: 1 hour 45 minutes + marinating
- Yield: 4 1x
Description
The Herb-Infused, Tender Marinated Turkey Breast is a celebration of flavors, featuring a harmonious blend of herbs and spices that permeate the succulent meat, delivering an unforgettable culinary experience. This recipe elevates the humble turkey to a festive masterpiece, making it a perfect centerpiece for holiday dinners or a special Sunday meal.
Ingredients
1 turkey breast (bone-in or boneless, skin-on, about 2 – 2 1/2 lbs)
3 rosemary twigs for garnish
For the marinade:
1/4 cup olive oil
2 Tbsp sesame oil
1/2 cup low sodium soy sauce
2 Tbsp Worcestershire sauce
Juice from 1 lemon
1/2 cup honey or maple syrup
8 cloves of garlic, minced
3 rosemary twigs whole
1 tsp freshly ground black pepper
4 tsp kosher salt, plus more to taste
Instructions
Prepare the marinade by mixing all the ingredients in a large bowl or a plastic Ziplock bag.
Add the turkey breast, ensuring every part is covered with the marinade. If using a Ziplock bag, expel as much air as possible before sealing.
Marinate in the fridge for 12-24 hours. If marinating is not an option, roast immediately and serve with pan juices.
Preheat oven to 325F. Place the turkey breast in a deep baking dish and pour in the marinade.
Bake uncovered on the middle rack for about 1 to 1 1/2 hours, until the internal temperature reaches 160F (will rise to 165F during resting).
Baste every 20 minutes to prevent drying and aid browning. If needed, broil on high for 2-3 minutes for a golden-brown skin.
Remove from the oven, let rest for 5 minutes, then carve and serve with pan juices. Garnish with fresh rosemary twigs.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
Nutrition
- Calories: 540 Kcal