If you want to mix things up a bit and you are looking for another source of protein, you will find this Herb Roasted Turkey breast an amazing substitute. It isn’t Thanksgiving, but you’ll surely be thankful for this Turkey breast recipe!
You will be a fan of this recipe if you do not want to spend the whole day cooking your Turkey. It’s perfect not only for a Thanksgiving meal but also for an everyday meal you can add to your growing list of go-to recipes.
When making this super yum Herb Roasted Turkey breast, you can use butter or extra virgin oil if you prefer to be dairy-free. To add more flavour to this already appetizing dish, I recommend using bacon lardons, bacon, or pancetta. I also encourage you to use the juices from the turkey breast so you can make your own keto-friendly gravy. What is turkey without gravy, right?
Make Your Herb Roasted Turkey Breast Juicy And The Skin Crispy
Before we get to actually cooking your Herb Roasted Turkey breast, I want to give you a tip to make sure the breast is juicy and the skin is crispy.
For the Turkey breast to be juicy, rub one teaspoon of salt the day before you cook it. Place the turkey breast in the fridge covered with tin foil. This is called dry brining and it helps to remove the moisture from the turkey breast. This will soften the muscle tissue and make it juicier!
For the crispy skin, leave the turkey breast uncovered in the fridge for an hour before you cook it. Also, you have to follow the instructions below on how to cook the turkey breast for the best results!
Make This Into A Meal Prep
In the video below, I’m going to be showing you exactly how to incorporate this Herb Roasted Turkey breast into a week’s worth of food, that can be prepped in under an hour and a half, to ensure your food is fresh, delicious and best of all easy to make. This meal can last in the fridge for three days or in the freezer for three months.
This whole video is accompanied by a free printable guide that contains the exact amounts of each ingredient you’ll need depending on your gender and goals.
It contains prep day action plans and substitutions for dairy, nuts and other allergies, so don’t worry too much about the exact amounts showcased in this video, as this will likely change for you.
Instead of preparing a full 7 days’ worth of meals, I recommend setting aside two nights for meal prep. This is usually Sunday and Thursday, but it can be any day of the week you like, as long as they are approximately 4 days apart
Here in Australia, the supermarkets tend to sell chicken thighs with the skin removed. If you can’t find skinless chicken, just use the skin on – the bone in kind, and cook to an internal temperature of 165F (73C). This will likely take longer than what is suggested in the recipe below.
Herb Roasted Turkey Breast
- 1 tsp salt and pepper or to taste
- 1.8 kg boneless turkey breast
- 4 tbsp butter or olive oil
- 3 garlic cloves minced
- 1.5 tbsp finely chopped fresh rosemary
- 1 tbsp thyme leaves + 3 sprigs to serve
- 1/2 lemon + zest
- 1 medium onion quartered (100g)
- 2 bay leaves optional
- 3/4 cup white wine
- 7.1 oz cubed bacon lardons pancetta or streaky bacon, sliced / 200g
- 14 oz brussels sprouts halved / 400g
- 1 large head broccoli cut into small florets 10oz / 290g
- 2 tbsp fresh parsley chopped
- Rub the turkey in 1 tsp of salt the day before and place in the fridge covered with tin foil.
- Combine lemon zest, rosemary, thyme and garlic with melted butter or olive oil in a small bowl and mix to combine.
- Using your hands work your way between the breast meat and the skin, lifting it up and pushing 1/3 of the mix in-between. Rub the rest all over the joint. Season with black pepper all over.
- Put the onion in the base of a large roasting tin with the optional bay leaves. Sit the turkey breast on top with the half lemon in the tin. Cover with a loose tent of tin foil (if making the day before place in the fridge). Take the turkey out of the fridge 1 hour before roasting.
- Preheat the oven to 374F / 190C / 170 fan. Cooking times vary depending on the weight of your turkey and how hot your oven runs. Base on 25 – 30 minutes per 500g. Mine was a 1.8kg breast and took about 1.5 hours. The veggies + bacon will take 30 – 40 minutes.
- Put the turkey covered in foil in the oven for 1 hour. Remove the foil and baste in juices. Remove most of the juices leaving just a little in the pan (use this as a base for your gravy).
- Add the wine to the tin around the turkey, along with the sprouts, broccoli and bacon, toss well and return to the oven UNCOVERED for 30 – 40 minutes (alter timings based on weight of turkey knowing the veggies take 30 – 40 minutes depending on how crisp you like them). Give them a stir half way through cooking.
- Take the pan out of the oven. Option to add a little of the reserved stock to the veggies too and cover to keep warm. Transfer the turkey to a board and rest covered with foil for 15 – 20 minutes before slicing. Use the juices to make any gravy.
- For super crispy take the skin off the joint before carving it. Spread on baking tray and return to oven 400F / 200C 10 – 20 minutes turning once. You can also remove the fatty underside of the skin to crisp up even more. Be warned though the skin will shrink so If you then place it back on top it will be a little smaller… but so totally worth it for that epic skin in my book! Just Slice it up and serve on the side with the meat.
- Carve the turkey (put the veggies back in the oven for a couple of minutes to warm through if gone cold).
- Garnish the turkey and veggies with fresh parsley and thyme. Option to squeeze over the roasted lemon and serve with keto stuffing and your own gravy.
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