High-Heat Roasted Turkey Breast with Garlic Herb Rub
A perfectly seasoned bone-in turkey breast roasted at high heat for crispy golden skin and juicy meat. The garlic-herb paste penetrates deep into the cavity while the two-stage cooking method ensures even browning without overcooking. Ideal for smaller gatherings or holiday meals when you want turkey without the commitment of a whole bird. The technique of tucking the skin underneath prevents bone charring while maintaining moisture.
Ingredients
- 2 large garlic cloves, minced
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 (3 to 3 1/2-lb.) whole bone-in fresh turkey breast
Instructions
- 1
Heat oven and line metal baking pan with foil, then spray with cooking spray
- 2
Combine garlic, poultry seasoning, salt and pepper in small bowl to form paste
- 3
Rub seasoning mixture inside turkey breast cavity, neck cavity, and sparingly over skin
- 4
Pull skin from ribs and neck tightly to underside of turkey breast
- 5
Place turkey breast side up in prepared pan, ensuring it rests on skin
- 6
Bake until deep golden brown
- 7
Cover loosely with foil square to prevent spatters
- 8
Continue baking until turkey is no longer pink and juices run clear
Tips
Use a meat thermometer to ensure internal temperature reaches 165°F for food safety.
Let turkey rest 10-15 minutes after roasting to redistribute juices before carving.
Save pan drippings to make a quick gravy by whisking with flour and stock.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Season turkey up to 24 hours ahead and refrigerate covered
Slice against the grain and serve immediately while warm
Common Mistakes
Use meat thermometer to avoid overcooking and drying out turkey
Don't skip the foil covering to prevent excessive browning and splattering
Substitutions
reduce cooking time by 10-15 minutes
FAQ
Can I use a boneless turkey breast instead?
Yes, but reduce cooking time by 10-15 minutes and check internal temperature frequently as boneless cuts cook faster.
What if I don't have poultry seasoning?
Mix equal parts dried sage, thyme, and rosemary as a substitute, or use just dried sage alone.
How long will leftovers keep in the refrigerator?
Properly stored turkey will keep for 3-4 days refrigerated in airtight containers or wrapped tightly.