Roasted Marinated Turkey Breast
Try this Roasted Marinated Turkey Breast recipe, or contribute your own.
Try this Roasted Marinated Turkey Breast recipe, or contribute your own.
- 1/4 cup olive oil
- 2 tbsp worcestershire sauce
- juice from 1 lemon
- 1/2 cup low sodium soy sauce
- 2 tbsp sesame oil
- 1 tsp freshly ground black pepper
- 1 turkey breast ((bone-in or boneless, skin-on, abou
- 3 rosemary twigs for garnish
- 1/2 cup honey or maple syrup
- 8 cloves of garlic (minced)
- 3 rosemary twigs (whole)
- 4 tsp kosher salt (plus more to taste)
- Carbohydrate 18.4266516718923 g
- Cholesterol 0 mg
- Fat 6.78007667871704 g
- Fiber 0.310750003677666 g
- Protein 2.08595833897211 g
- Saturated Fat 0.955163335031531 g
- Serving Size 1 1 serving (65g)
- Sodium 1099.27733644304 mg
- Sugar 18.1159016682147 g
- Trans Fat 0.264646667161035 g
- Calories 135 calories
Step-by-step
- Prepare the marinade by mixing all of the ingredients together in a large bowl or a plastic Ziplock bag.
- Add the turkey breast and make sure that every part is covered with the marinade. If using a Ziplock bag, expel as much air as possible before sealing it.
- Marinate in a fridge for 12-24 hours. If marinating is not an option, roast the breast immediately and serve with those delicious pan juices - it will still be awesome.
- Preheat oven to 325F.
- Place the turkey breast into a deep baking dish and pour in the marinade. It's best to use a baking dish that is not too big otherwise too much liquid will evaporate.
- Bake uncovered on middle rack for about 1 to 1 1/2 hours, depending on size, until the internal temperature of the meat in the thickest part reaches 160F - the temperature will rise to 165F during resting (see Notes).
- Baste the top and the sides of the breast with pan juices about every 20 minutes - this will prevent the top from drying out and will help with browning.
- If toward the end of baking the skin did not brown enough, turn on the broiler on high for 2-3 minutes. Do this before the internal temperature reaches 160F. I normally do it at about 150F internal. Monitor broiling process very closely as the skin can go from a nice deep-golden brown to charred pretty quickly.
- Remove the turkey breast from the oven and let it rest for 5 minutes before carving and serving. I find that it's best to transfer the breast to a serving platter immediately upon removing from the oven. If left to rest in the hot baking dish, the internal temperature will rise too much and meat will lose more moisture.
- Carve the meat, place on a serving platter and garnish with fresh rosemary twigs.
- Serve with the pan juices (don't forget to discard the cooked rosemary twigs), they are out-of-this-world delicious.
My Go-To Roasted Marinated Turkey Breast Recipe
As a busy mom, I’m always looking for delicious, easy-to-make recipes that don't sacrifice flavor. This roasted marinated turkey breast is my absolute favorite. It’s incredibly versatile, perfect for a weeknight dinner or a special occasion, and the cleanup is minimal – a huge win in my book! The secret lies in the marinade – a flavorful blend of olive oil, soy sauce, honey, garlic, and rosemary that infuses the turkey with incredible depth of taste. The result is juicy, tender, and perfectly seasoned turkey every single time.
I've experimented with different marinades over the years, but this one has become my go-to. The combination of sweet honey or maple syrup, savory soy sauce and Worcestershire sauce, and fragrant rosemary and garlic is simply divine. It's the kind of recipe that makes your whole kitchen smell amazing while it cooks. The best part? Even if you're short on time and skip the marinating step, this turkey breast still turns out wonderfully delicious. Simply roast it immediately, and trust me – those pan juices are a must-have!
Why this recipe works:
- Flavorful marinade: The marinade isn't just for flavor; it helps keep the turkey incredibly moist during cooking. The honey or maple syrup adds a beautiful glaze to the outside.
- Easy to adapt: Feel free to adjust the herbs and spices to your liking. Experiment with different combinations – maybe some thyme or oregano instead of rosemary. It's all about finding your personal preference.
- Versatile: This turkey breast is perfect for everything from simple weeknight meals to Thanksgiving feasts. You can serve it with a variety of sides – roasted vegetables, mashed potatoes, rice, or a fresh salad.
- Minimal cleanup: Since I roast it in a single dish, cleanup is a breeze. I often use that same pan for making gravy the next day!
- Great for meal prepping: Leftovers are wonderful! This turkey breast is perfect for salads, sandwiches, or just a quick and easy lunch the next day.
Tips and Tricks for Success:
- Don't overcrowd the pan: Using a baking dish that's too large can lead to evaporation, resulting in a dry turkey breast. Ensure the dish is appropriately sized.
- Basting is key: Basting regularly with the pan juices keeps the turkey breast moist and enhances the browning of the skin. This step is crucial.
- Resting is important: Allow the turkey breast to rest before carving to lock in the juices. This simple step makes a huge difference in the final texture and moisture.
- Monitor the broiling (carefully): If you choose to broil the skin, keep a close eye on it! Broiling can quickly go from golden brown to charred.
- Adjust cooking time: The cooking time can vary depending on the size of the turkey breast. Always use a meat thermometer to ensure it reaches the safe internal temperature of 165F.
This Roasted Marinated Turkey Breast is more than just a recipe; it’s a commitment to delicious, easy meals that bring joy to my family. Try it, and I promise you won’t be disappointed. Let me know in the comments how yours turned out!
