It's officially the first day of November, which means that it's the perfect time to start sharing some easy recipes for your Thanksgiving dinner! This Garlic and Herb Roast Turkey Breast is crispy on the outside and tender, juicy, and flavorful on the inside. What more could you ask for in the centerpiece of your holiday meal?
I used to be so intimidated by the thought of preparing a roast turkey breast for Thanksgiving dinner. It's such an important staple of the holiday spread, and the pressure seemed really high!
If you can relate, and if taking charge of the Thanksgiving turkey makes you want to run for the hills and order carry-out pizza, then have no fear! This Garlic and Herb Roast Turkey Breast is so easy that it's virtually impossible to mess up!
This Roast Turkey Breast So Easy
In fact, after last year's Easy Maple-Glazed Turkey Breast recipe won so many rave reviews from readers like you, I'm certain that this year's garlic and herb version will be no different! Once you understand the process, the flavor varieties are endless!
We even enjoy the roast turkey on a regular Sunday evening (no Thanksgiving holiday necessary!), because the leftovers are delicious in casseroles, soups, and lunch sandwiches throughout the week. With only 15 minutes of effort, it's a simple dinner that pays off for many more nights to come!
Sides To Go With Your Roast Turkey Breast
So now that you've nailed down your Thanksgiving turkey, it's time to decide on the sides. Many would say that those are the best part, but one bite of this turkey breast might just change your mind!
Tip: Need help carving your turkey breast? This is a great tutorial!
More Turkey Recipes You Might Like:
- Slow cooker turkey Sloppy Joes
- How to make juicy turkey burgers
- Dump and bake turkey tetrazzini
- Super easy turkey noodle soup
Garlic and Herb Roast Turkey Breast
- 1 7-8 lb. whole turkey breast, fresh or frozen and thawed
- 2 lemons
- 1 whole head of garlic, cut in half crosswise (you don’t need to peel the garlic)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- A few sage leaves
- Olive oil
- Salt and pepper, to taste
- 1 cup water
- 1 onion, thinly sliced
- Preheat oven to 350F (180C).
- Rinse the turkey breast with cold water. Pat dry.
- Liberally salt and pepper the inside cavity of the turkey.
- Cut the lemons in quarters and place two quarters in the cavity, along with the garlic. Add rosemary, thyme and sage to the inside of the turkey.
- Brush the turkey with olive oil and season liberally with salt and pepper.
- Place the turkey in a large shallow roasting pan lined with aluminum foil (for easy clean-up).
- Add 1 cup water to bottom of pan.
- Place the reserved lemons and the sliced onion in a large bowl and toss with 1 tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Pour the lemon and onion mixture around the turkey inside the pan.
- Roast the turkey breast for 2 – 2 ½ hours, or until an instant-read thermometer registers 165 degrees F. Baste with pan juices every 30 minutes.
- If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
- Remove the turkey from the oven and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 20 minutes before carving.