Roasted Marinated Turkey Breast
Try this Roasted Marinated Turkey Breast recipe, or contribute your own.
Try this Roasted Marinated Turkey Breast recipe, or contribute your own.
- 1/4 cup olive oil
- 2 tbsp worcestershire sauce
- juice from 1 lemon
- 1/2 cup low sodium soy sauce
- 2 tbsp sesame oil
- 1 tsp freshly ground black pepper
- 1 turkey breast ((bone-in or boneless, skin-on, abou
- 3 rosemary twigs for garnish
- 1/2 cup honey or maple syrup
- 8 cloves of garlic (minced)
- 3 rosemary twigs (whole)
- 4 tsp kosher salt (plus more to taste)
- Carbohydrate 18.4266516718923 g
- Cholesterol 0 mg
- Fat 6.78007667871704 g
- Fiber 0.310750003677666 g
- Protein 2.08595833897211 g
- Saturated Fat 0.955163335031531 g
- Serving Size 1 1 serving (65g)
- Sodium 1099.27733644304 mg
- Sugar 18.1159016682147 g
- Trans Fat 0.264646667161035 g
- Calories 135 calories
Step-by-step
- Prepare the marinade by mixing all of the ingredients together in a large bowl or a plastic Ziplock bag.
- Add the turkey breast and make sure that every part is covered with the marinade.
- If using a Ziplock bag, expel as much air as possible before sealing it.
- Marinate in a fridge for 12-24 hours.
- If marinating is not an option, roast the breast immediately and serve with those delicious pan juices - it will still be awesome.
- Preheat oven to 325F.
- Place the turkey breast into a deep baking dish and pour in the marinade.
- It's best to use a baking dish that is not too big otherwise too much liquid will evaporate.
- Bake uncovered on middle rack for about 1 to 1 1/2 hours, depending on size, until the internal temperature of the meat in the thickest part reaches 160F - the temperature will rise to 165F during resting (see Notes).
- Baste the top and the sides of the breast with pan juices about every 20 minutes - this will prevent the top from drying out and will help with browning.
- If toward the end of baking the skin did not brown enough, turn on the broiler on high for 2-3 minutes.
- Do this before the internal temperature reaches 160F.
- I normally do it at about 150F internal.
- Monitor broiling process very closely as the skin can go from a nice deep-golden brown to charred pretty quickly.
- Remove the turkey breast from the oven and let it rest for 5 minutes before carving and serving.
- I find that it's best to transfer the breast to a serving platter immediately upon removing from the oven.
- If left to rest in the hot baking dish, the internal temperature will rise too much and meat will lose more moisture.
- Carve the meat, place on a serving platter and garnish with fresh rosemary twigs.
- Serve with the pan juices (don't forget to discard the cooked rosemary twigs), they are out-of-this-world delicious.
Whole holiday birds demand hours in the oven and leave behind days of storage concerns. A single breast cuts roasting time down significantly while keeping meat management simple. Whole turkeys require immense space and constant monitoring. This cut fits easily into standard deep baking dishes.
Fresh garlic and bottled garlic puree behave differently during extended soaking periods. Fresh minced cloves release harsh allicin compounds that can overpower milder proteins when left for 24 hours. Bottled versions often contain citric acid that alters the pH of the marinade. Acidity from fresh lemon juice breaks down surface proteins quickly during the initial hours of refrigeration. Soy sauce and Worcestershire provide sodium to drive seasoning deep into the dense muscle tissue. Honey or maple syrup caramelizes rapidly under heat. Watch the skin closely once internal temperatures approach 150 degrees Fahrenheit. Turn the broiler on high for precisely two to three minutes to achieve deep color without burning the sugars.
Remove the meat from the oven when an instant-read thermometer registers 160 degrees Fahrenheit in the thickest part. Transfer the roast immediately to a platter. Leaving the bird inside the hot baking dish causes carryover cooking to push the final temperature past 165 degrees Fahrenheit, drying out the poultry. Allow a resting window of five minutes before carving.
Extra slices transform easily into cold lunch provisions for the next forty-eight hours.
