Name: Slow Roasted Turkey Breast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Dry Brine for Superior Flavor 🧂
Season the turkey breast with salt and herbs 12-24 hours ahead and refrigerate uncovered to allow the skin to dry out, resulting in crispier skin and more evenly seasoned meat throughout.
Butter Basting for Golden Perfection 🧈
Baste the turkey breast every 20-30 minutes with melted butter infused with fresh herbs and garlic to develop a rich, golden crust while keeping the meat incredibly moist.
Low and Slow Temperature Control 🌡️
Roast at 275-300°F rather than high heat to ensure even cooking from edge to center and prevent the outer meat from drying before the interior reaches 160°F internal temperature.
Tent and Tent-Free Strategy 🎪
Cover with foil for the first two-thirds of cooking to retain moisture, then remove it in the final stage to achieve a beautifully browned, crispy exterior.
Strategic Resting Maximizes Juiciness 💧
Let the roasted breast rest for 10-15 minutes tented loosely with foil before carving to allow muscle fibers to relax and reabsorb up to 20% more of their internal juices.