This roast turkey breast is the answer to when you have more white meat lovers at Thanksgiving than you have white meat. Succulent, flavorful, and ready in 1 1/2 hours.
Turkey on a weeknight? Yup. Extra white meat for the breast-meat-only holiday crowd (and for leftover turkey sandwiches)? Yup. That, too. Simply stir up an herby, mustardy rub, slather it on a couple turkey breasts, and pop the pan in the oven and your work is done.–Jenny Howard
*Why Not All Salts Are Created Equal
Salt is salt, right? Not quite. It’s important to note that this recipe, or any recipe which calls for a considerable amount of salt, will turn out differently depending on which brand or form of salt you use. The 18 grams of salt called for in this turkey rub equals 2 tablespoons of Diamond brand kosher salt. But if you’re using Morton brand kosher salt, which has smaller crystals, then it equals just 1 tablespoon plus 1 teaspoon. (And if you’re using regular table salt, with even finer crystals, you’ll need to reduce the amount even more to 1 tablespoon plus 1/2 teaspoon.) Take heed.
Roast Turkey Breast
- Quick Glance
- Quick Glance
- 15 M
- 1 H, 30 M
- Serves 12
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Recipe Testers Reviews
Roast turkey breast is not something that I think of as a possible contender for a weeknight meal, but this version was so easy and delicious I’ve changed my mind. The turkey was juicy and the rub added to the overall pleasure of this dish.
I cut the recipe in half in the hopes that it would be enough for a couple of meals. To my complete surprise, I was able to serve it sliced for two meals and then again in a turkey jambalaya for a third. I decided not to make gravy and instead relied on the pan juices to keep the meat nice and juicy. I served this with roasted asparagus and potatoes and enjoyed it in all forms for three meals. This could easily work with additional vegetables in the roasting pan along with the onions (e.g., carrots, peppers, sweet potatoes, etc.).
The roast turkey breast was tasty with subtle hints of the mustard after the skin had been removed and the onions were soft and tasty in the gravy. I sliced the turkey and served it with roast potatoes, vegetables, and gravy. I also made sandwiches out of some of the meat. In the future, I might use other vegetables, such as carrots and celery, to add additional flavor to the gravy.