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Recipe compliments of www.ITISAKEEPER.com

Slow Roasted Turkey Breast, sliced and garnished with fresh rosemary and blackberries, served on a white platter.

Slow Roasted Turkey Breast

5 from 9 votes
Slow Roasted Turkey Breast is perfectly tender turkey breast for the holidays or Sunday dinner.
Prep Time : 10 minutes
Cook Time : 40 minutes
Resting Time : 10 minutes
Total Time : 1 hour
Servings: 6 people
Course: Main Dish
Calories: 307kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 1 Onion, peeled and quartered
  • 1 head Garlic, edges cut off
  • 1 Lemon, sliced
  • ½ cup Chicken broth, or turkey broth
  • 2 pounds Turkey breast, bone in
  • 3 Tablespoons Butter
  • 1 Tablespoon Poultry Seasoning
  • ¼ cup Olive oil

Instructions
 

  • Preheat oven to 400℉.
  • Place onion, garlic and lemon in a casserole dish or roasting pan large enough for your turkey breast.
  • Add the chicken broth to the dish.
  • Pat the turkey breast dry with kitchen paper towel and place in the casserole dish.
  • Use a spoon or your fingers to pull the turkey skin away from the flesh.
  • Insert the butter in between the turkey skin and flesh.
  • Rub the Poultry Seasoning all over the turkey breast, then drizzle with olive oil.
  • Bake for 35-45 minutes, until an inserted meat thermometer reads 160℉.
  • Allow the turkey breast to rest for 10 minutes. It will increase in temperature by the remaining 5℉, so that it's 165℉.
  • Slice and serve.

Christina's Notes

  • Need Brown Skin: Place under the broiler and broil for a few minutes, do not walk away however as it can burn easily.
  • Too Dark: If your bird is getting a little too dark, tent the breast with aluminum foil.
  • Variation tip: Feel free to add more or less of your favorite herbs and spices.
  • Leftovers: If you have leftovers try making:Turkey Club Lunchbox Kabobs, 15 Minute Turkey Soup or Turkey Salad.
  • Alternate cooking method tip: The air fryer is a wonderful way to make this turkey breast, cook for 350 degrees for 30 minutes, turning once during the cooking process.

MY NOTES