Herb Roasted Turkey Breast Print Email

Herb Oil:
2 TBS fresh rosemary, minced
2 TBS fresh thyme, minced
1 tsp fresh oregano, minced
3 TBS olive oil

2 tsp kosher salt
1 tsp freshly cracked black pepper
1 1/2 tsp granulated garlic
1 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp red chile flakes

1 bone-in turkey breast, about 3-5 lbs (just one of the breasts! not both!)

Preheat oven to 425 degrees.

Add the ingredients for the herb oil into a small bowl. Stir to combine thoroughly.

In a different small bowl, add all of the ingredients for the rub. Stir to combine thoroughly.

Place the turkey breast on sheet or roasting pan. Using your fingers, gently work your way beneath the skin of the turkey to create an air pocket between the meat and the skin. Do not fully remove the skin.
Rub the herb oil into every crevice of the turkey breast, making sure to season liberally beneath the skin. (This is the only way to actually get the seasoning to the meat itself.) Next, use the spice rub to season the every inch of the turkey, again, making sure to get a liberal amount of seasoning beneath the skin.

Make sure the breast is skin-side up on the roasting pan, then place into a preheated 425 degree oven. Roast the turkey breast for 45-55 minutes at 425 until a thermometer inserted into the thickest part of the breast reads 165 degrees. Make sure that the thermometer does not touch any bones as this will skew the reading. Remove roasted turkey breast from oven and cover loosely. Allow breast to cool for at least 10 minutes before slicing. Enjoy!