Garlic Herb Roasted Turkey Breast Recipe
A flavorful Garlic Herb Roasted Turkey Breast recipe featuring a savory marinade of avocado oil, soy sauce, Italian seasoning, and garlic. The marinated bone-in turkey breast is slow-roasted to juicy perfection, making a perfect centerpiece for any meal with a tender and aromatic finish.
- Prep Time: 10 minutes (plus at least 2 hours marinating time)
- Cook Time: 2 hours 15 minutes (for approximately 5.25 pounds)
- Total Time: 2 hours 25 minutes (excluding overnight marination)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Turkey Breast
- 1 (4.5 to 5.5-pound) bone-in turkey breast
Marinade
- 1/2 cup avocado oil or olive oil
- 1/3 cup soy sauce or liquid aminos
- 1 Tbsp Italian seasoning
- 5 cloves garlic, minced
- ½ tsp black pepper, or to taste
For Roasting
- 1 cup chicken broth, apple cider, water, or white wine (for roasting pan)
Instructions
- Prepare the Turkey: Remove the turkey breast from its packaging and place it on a large plate or cutting board. Pat dry any excess liquid with paper towels. Transfer the turkey breast into a large 2.5-gallon zip lock bag.
- Make the Marinade: In a small bowl, whisk together the avocado oil (or olive oil), soy sauce (or liquid aminos), Italian seasoning, minced garlic, and black pepper. Alternatively, blend the marinade ingredients for a smooth mixture using a small blender.
- Marinate the Turkey: Pour the marinade into the zip lock bag with the turkey breast. Seal the bag tightly and refrigerate for at least 2 hours, ideally overnight, to let the flavors infuse deeply.
- Preheat Oven and Prepare Rack: When ready to roast, preheat the oven to 325°F (165°C). Position the oven rack second from the bottom to avoid too close contact with the heating element. Place a roasting pan with 1 cup of chicken broth, apple cider, water, or white wine on the bottom and place a wire rack on top.
- Place Turkey on Rack: Remove the turkey breast from the marinade bag, reserving the marinade if desired. Place the turkey breast on the wire rack over the liquid in the roasting pan.
- Roast the Turkey: Roast uncovered for the first 60 minutes. Then cover the turkey breast loosely with aluminum foil and continue baking. Roast for approximately 15 to 25 minutes per pound, or until the internal temperature reaches 165°F (74°C). For example, a 5.25-pound turkey took about 2 hours and 15 minutes.
- Check Temperature: Use an instant-read thermometer inserted into the thickest part of the breast. Wait until the temperature stabilizes to get an accurate reading.
- Rest the Turkey: Remove the turkey from the oven and allow it to rest for 15 to 20 minutes before carving to retain its juices and enhance tenderness.
Notes
- For best flavor, marinate the turkey overnight.
- Do not bring the turkey to room temperature before roasting; it can be cooked straight from the refrigerator.
- Using a wire rack keeps the turkey elevated, allowing even heat distribution and preventing sogginess.
- Covering the turkey with foil after the first hour helps prevent over-browning and keeps moisture locked in.
- You can use either avocado oil or olive oil depending on preference.
- Substitute soy sauce with liquid aminos for a gluten-free option.
