Thanksgiving Turkey Breast Recipe

Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 1 45

Total Time: 2

Servings:

Calories: 639kcal

Looking for a small-scale turkey recipe that will wow at your Thanksgiving table? Look no further! Tender, juicy, and perfectly seasoned!

Preheat oven to 325°F.
Place the turkey, skin side up, in a large baking dish or roasting pan.
1 (6-7 pound) bone-in, skin-on turkey breast
Pat the turkey dry with paper towels. Set aside.
Mix together the butter and spice rub until uniform.
½ batch turkey rub, 4 tablespoons unsalted butter
Rub the butter and spice rub all over the turkey, including under the skin.
Arrange the lemon slices and pieces of fresh herbs around the turkey.
1-2 lemons, Fresh sage sprigs, Fresh rosemary sprigs, Fresh thyme sprigs
Roast the turkey for 1 hour and 45 minutes, or until 165°F at the thickest point. Check the turkey a couple times throughout cooking. If the skin is becoming too brown, loosely cover it with tin foil.
Loosely cover the turkey with foil and let it rest for 15 minutes before carving.

Adjust the final cooking time based on the weight of your turkey; increase or reduce by 15-20 minutes per pound.
Roast the turkey skin-side-up to allow it to crisp.
Properly cooked turkey breast is 165°F internally.
Tent the turkey with foil while resting to seal in the juices.
Use the leftover pan drippings to make turkey gravy!

Storage: Store Thanksgiving turkey breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.