Garlic and Rosemary Roasted Turkey Breast

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Easy to make when you don't need a whole turkey.

Directions

  1. Heat oven to 350°F.
  2. Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
  3. Rub olive oil over the skin, and season with salt & pepper.
  4. 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.
  5. Remove from oven and let rest for 20 minutes before slicing and serving.

Reviews

(4)
Most Helpful

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!

itsnevrenough November 30, 2012

This produce a flavorful, moist turkey breast, and it could not have been easier to prepare. Thank you SueL for sharing the recipe.

BonnieZ July 21, 2009

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!

Helping Hands December 17, 2008

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