Prep 15 mins
Cook 1 hr 30 mins
Easy to make when you don't need a whole turkey.
- 4 1⁄2-5 lbs bone-in turkey breast
- 6 garlic cloves, halved or 6 garlic cloves, quartered
- 6 sprigs fresh rosemary
- 1 -2 tablespoon olive oil
- kosher salt
- fresh ground black pepper
- Heat oven to 350°F.
- Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
- Rub olive oil over the skin, and season with salt & pepper.
- Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
- Remove from oven and let rest for 20 minutes before slicing and serving.
I used a 6 lb. turkey and increased the amount of garlic. I didn't have any fresh rosemary, so I used dried. It turned out delicious!
This produce a flavorful, moist turkey breast, and it could not have been easier to prepare. Thank you SueL for sharing the recipe.
Mmmmm! This was just heavenly -easy, moist, and flavorful - and made with simple ingrediants (simple can be seriously under rated at times; I find that, when cooking, recipes made with just a few, simple ingrediants are often the best because the natual flavors of the dish just shine thru). I made this with a turkey breast that was just over 6 lbs. In a small bowl, I measured out 3 tbs of olive oil and then added minced garlic to the oil (at least 6 cloves). In a seperate bowl, I combined the spices - 4 tsp crushed dried rosemary, 1 tsp salt, and 1 tsp black pepper. I first basted the turkey (using a basting brush) with the olive oil and garlic mixture, making sure to baste the entire turkey breast, including inside and under the skin. Then I rubbed the spice mixture over the entire turkey breast, using my hands to apply and rub. I also made sure that any garlic and spice that fell off the turkey was placed back on the turkey. A slight variation of the directions from this recipe, but I found that it worked out very well for me. I baked the turkey breast for exactly 2 hours (the house smelled sooo good, while it cooked). It turned out spectacularly...wonderfully crisp on the outside and tender and moist on the inside. The skin was so delicious, I could have eaten just that! :-) Thanks for a wonderful, simple recipe that I will use over and over again!