Roast Breast of Turkey

By Pierre Franey

Total Time
1 hour 15 minutes
Rating
4(93)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:6 to 8 servings
  • 14-pound fresh turkey breast (with ribs)
  • 2tablespoons peanut, corn or vegetable oil
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ½teaspoon dried thyme
  • 1onion, about ½ pound, peeled and cut in half
  • 1clove garlic, peeled
  • 1bay leave
  • 1cup fresh or canned chicken broth
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

367 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 45 grams protein; 677 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees.

  2. Step 2

    Rub turkey breast on all sides with oil. Sprinkle with salt and pepper. Rub with thyme inside and outside. Place turkey breast, skin side up, in a roasting pan and place onion, cut side down, around it. Add garlic and bay leaf inside the breast and place in the oven. Bake 30 minutes and cover with foil.

  3. Step 3

    Continue baking 15 minutes, basting. Remove turkey from roasting pan and pour off most of the fat. Return turkey breast to the pan, skin side up, and pour the broth around it. Return to the oven and continue baking 10 minutes, basting. Remove from oven and cover with foil. Let stand 10 to 15 minutes before carving. Carve and serve with pan gravy.

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Ratings

4 out of 5
93 user ratings
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Comments

Deb3

The original recipe called for rubbing the breast with chili powder, as well. And for adding chopped carrots and celery to the pan with the onion. That's the way I've always made it, to rave reviews.

Melissa

very simple, even more delicious. who could ask for more? will be cooking many more times

Shelley

pretty good, but an 8 ounce onion is very big. Used fresh thyme, bay leaf and home made turkey stock from the NYTimes recipe just because I could.

daley

This is the tastiest turkey ever! It even makes its own delicious gravy.

daley

the best recipe ever!

daley

This is the most flavorful, moist turkey breast we have ever eaten. We used an Empire Turkey breast from Trader Joe's.

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