Herb Roasted Turkey Breast

For a quick dinner main, or to slice for sandwiches this is my go-to. It’s very simple and the turkey breast can be roasted while you do other things. Add some potatoes, carrots and onions to the roasting pan and you have a one pan dinner.

This is a great way to get a high quality, low-fat and low-sodium protein. It works well for Paleo and Keto diets. Leftovers are great for salads, wraps and sandwiches.

You may substitute any combination of herbs to customize this recipe to your preferences. Quantities are suggestions and you can use more or less of anything as you choose. This recipe is loosely constructed and very forgiving. The seasonings chosen below will result in a more Thanksgiving style turkey flavor. See notes for other flavor combination suggestions.

Ingredients

1 2-2.5 lb. Fresh turkey breast, skin on
2 Tablespoons fresh Sage leaves, minced (can substitute 1 teaspoon dried)
2 Teaspoons fresh Rosemary leaves (can substitue dried)
2 Tablespoons fresh Parsley, minced
2 Tablespoons fresh Basil, minced (can substitute 1 teaspoon dried)
1 Teaspoon Onion Powder
4 Cloves Fresh Garlic, roughly chopped
Salt and Pepper, or Seasoning blend of choice (such as Montreal Chicken, or a Citrus Rub)
2 Tablespoons Lemon Juice

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking dish large enough to accomodate the turkey breast with foil, or use a disposable baking pan for easy cleanup.
  3. Place turkey breast, skin side up, in prepared baking dish and sprinkle with salt and pepper or seasoning blend. Sprinkle with onion powder. Cover with fresh herbs and chopped garlic. Pour lemon juice over.
  4. Add 1/2 water to bottom of pan. This will keep breast moist as it roasts.
  5. Roast for approximately 90 minutes until meat thermometer inserted reaches 165 degrees when inserted in thickest part of breast. Remove from oven and let stand for 10 minutes before carving.

Notes:

  • Pan drippings can be used to make a gravy, or if roasting with vegetables can be stirred into vegetables to season them.
  • I typically remove the skin before slicing the turkey for sandwiches and wraps or for tossing in salad.
  • This is a low fat version. To increase fats for Keto diets, coat the turkey with a healthy oil such as avocado, olive, hemp, coconut or grass fed butter before adding seasonings.
  • Other flavor combinations:
    • Asian Style: Substitue fresh ginger, garlic, toasted sesame oil, gluten free tamari, and cilantro for above list of herbs. Use rice wine vinegar in place of the lemon juice, and a small amount of chinese five spice powder in place of seasoning blend if desired.
    • Italian Style: Substitute dried italian Seasoning for the above list of herbs, and use salt and pepper in place of the seasoning blend or rub.

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