Succulent golden roasted turkey (Printable)
Tender turkey breast roasted atop aromatic carrots, celery, onions, and garlic for a flavorful main dish.
# What You'll Need:
→ Turkey
01 - 1 bone-in turkey breast, skin-on (4 to 5 lb)
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - ½ tsp paprika
→ Vegetables
08 - 4 large carrots, peeled and chopped into chunks
09 - 3 celery stalks, chopped into chunks
10 - 2 medium onions, quartered
11 - 4 garlic cloves, smashed
12 - 1 lemon, sliced
→ Pan Liquids
13 - 1 cup low-sodium chicken or turkey broth
14 - 2 tbsp unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 375°F.
02 - Pat the turkey breast dry with paper towels. Rub evenly with olive oil, kosher salt, black pepper, thyme, rosemary, and paprika.
03 - Place carrots, celery, onions, garlic, and lemon slices evenly in a large roasting pan.
04 - Set the seasoned turkey breast skin side up atop the arranged vegetables.
05 - Pour chicken broth into the pan around the vegetables, avoiding the turkey skin. Drizzle melted butter over the turkey breast.
06 - Roast uncovered for 1 hour 30 to 40 minutes, or until the internal temperature reaches 165°F at the thickest part of the breast. Tent loosely with foil if skin browns too quickly.
07 - Remove from oven and let the turkey rest for 15 minutes before slicing. Serve with roasted vegetables and pan juices.
# Expert Suggestions:
01 -
- The turkey stays impossibly juicy while the skin turns crackling-crisp, a balance that usually feels impossible.
- Those roasted vegetables absorb all the savory pan drippings, making them taste like they deserve their own spotlight.
- It's done in under two hours, which means you can actually enjoy your guests instead of living in the kitchen.
02 -
- A meat thermometer is not optional here; guessing at doneness will haunt you, especially with a bone-in breast that cooks unevenly.
- Skipping the resting period is the fastest way to dry out your turkey, even if it cooked perfectly—give it those 15 minutes no matter what.
- Pat the turkey dry multiple times if needed; any moisture left on the skin will steam instead of crisp.
03 -
- Stuff fresh herbs like thyme, rosemary, or sage under the skin before roasting for an extra layer of flavor that infuses the meat from inside.
- Save those pan juices—they're liquid gold for gravy or for drizzling over everything on the plate, so don't pour them down the sink.