Oven Roasted Turkey Breast with spices, herbs, garlic and lemon zest! Tender juicy meat with crispy flavorful skin, it’s a simple alternative to a full-sized turkey, perfect for smaller families!
4-8 cups Roasting Vegetables: carrots, parsnips, beets, cauliflower, potatoes, brussels sprouts
Bone-in Turkey breast (3-5 lbs) see notes for other options
Preheat oven to 375F
Cut veggies into bite-size pieces, toss with olive oil, salt and pepper and place in a large roasting pan.
Prep the turkey breast, patting it dry. Feel free to cut out the backbone ( if it is still intact) and flatten the breast with the palm of your hand.
In a small bowl, stir together the spice paste ingredients, adding just enough olive oil to make a thick paste.
Rub all sides of the turkey breast with the paste and feel free to rub the flesh under the skin as well, if you like. nestle into the veggies.
Bake uncovered in the middle of the oven -for roughly 20 minutes per pound of turkey, or until turkey is cooked through or reaches 160 F in the thickest part of the breast. Check that veggies are done to your liking.
Let the turkey rest, covered in foil for 10 minutes before cutting.
Serve with Mushroom Gravy , and Mashed Potatoes.
Size of turkey breast will determine cooking time. Plan on 20 minutes per pound. Boneless breasts will cook fastest.
If your turkey breasts are over 5 pounds I would double the spice paste. Any leftover can be brushed over the veggies!
Consider cutting veggies smaller for smaller turkey breasts, and larger for larger turkey breasts. The veggies in the photos above were for a 5 lb turkey breast, so I knew it would need to bake, roughly 100 minutes – so I left the veggies a bit bigger here.
Keywords: roasted turkey breast, baked turkey breast, baked turkey, roast turkey, easy baked turkey, turkey breast recipes,