Equipment
Ingredients
Main
- 6350 g turkey breast, with ribs
- 30 ml vegetable oil
- 10 g salt
- 5 g black pepper, freshly ground
- 2½ g dried thyme
- 100 g onion, halved
- 1 garlic, peeled
- 1 bay leaf
- 240 ml chicken stock
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1094 kcal
- Protein
- 213 g
- Carbohydrates
- 4 g
- Fat
- 26 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1276 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 482 mg
- Potassium
- 2495 mg
- Calcium
- 98 mg
- Iron
- 7.6 mg
- Magnesium
- 250 mg
- Phosphorus
- 1695 mg
- Zinc
- 10.6 mg
- Vitamin A
- 47 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 7.4 mg
- Vitamin B12
- 12.3 mcg
- Thiamin
- 0.48 mg
- Riboflavin
- 1.58 mg
- Niacin
- 94.0 mg
- Folate
- 69 mcg
- Water
- 723 g
Sources: USDA FoodData Central
Method
Preheat the oven to 230°C (450°F).
Rub the oil over the entire turkey breast, then season with salt, pepper, and dried thyme, ensuring the inside of the cavity is coated.
Place the turkey breast skin-side up in a roasting pan. Add the halved onion to the pan and place the garlic and bay leaf inside the turkey cavity.
Roast the turkey in the oven for 30 minutes.
Cover the roasting pan loosely with aluminum foil to prevent excessive browning.
Continue roasting for 15 minutes, periodically spooning the pan juices over the turkey.
Remove the turkey from the pan briefly to pour out and discard the accumulated fat. Return the turkey to the pan and pour the chicken stock into the bottom of the pan.
Roast for a final 10 minutes, basting once more with the pan liquid. Ensure the internal temperature reaches 74°C (165°F).
Remove the turkey from the oven, cover with foil, and let it rest for 15 minutes.
Carve the turkey breast into slices and serve with the pan drippings.
Chef's Notes
- For an even crispier skin, consider patting the turkey breast very dry with paper towels after rinsing and before applying the oil and seasonings. Moisture is the enemy of crispiness.
- Don't overcrowd the roasting pan. If you're adding vegetables, ensure they have space to roast and caramelize, rather than steam.
- The high initial heat (450°F) is crucial for searing the skin and kick-starting the cooking process. Reducing the temperature after 30 minutes prevents the exterior from burning before the interior is cooked through.
- The addition of chicken stock at step 7 helps to deglaze the pan, capturing flavorful browned bits (fond) and creating a moist environment for the final roasting stage. It also forms the base for a delicious pan sauce or gravy.
- Resting the turkey is non-negotiable. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Skipping this step will lead to dry, less enjoyable turkey.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Slice before freezing for easier reheating.
Reheating: Reheat slices in a 150°C (300°F) oven with a small amount of stock until the internal temperature reaches 74°C (165°F).
Troubleshooting
Turkey meat is dry
Cause: The meat was cooked past the recommended internal temperature.
Fix: Serve with extra chicken stock or pan gravy to add moisture.
Prevention: Use a meat thermometer to pull the turkey from the oven exactly at 74°C (165°F).
Cultural Context
Roast turkey breast is a popular centerpiece for holiday meals, particularly Thanksgiving and Christmas, in American cuisine. While a whole turkey is traditional, a bone-in breast offers a more manageable option for smaller gatherings or when a lighter meal is desired. Its preparation often reflects regional preferences and family traditions.
