Empty My Fridge
How to Make the Juiciest Roast Turkey Breast
Ingredients
- Turkey breast2 ½ lb
- Salt
- Allspice · ground1 tsp
- Paprika1 tsp
- Black pepper · ground1 tsp
- Nutmeg½ tsp
- Clove · peeled minced1 head
- Parsley · chopped2 oz
- Extra virgin olive oil
- Shallot · peeled halved7–8
- Celery7
- Grape1 lb
Instructions
- Heat the oven to 450°F. Salt the turkey breast first: rub it with kosher salt and leave it at room temperature for 30 minutes (or salt it and refrigerate uncovered for 2 hours or overnight if you have the time).
- Mix the allspice, paprika, black pepper, nutmeg, minced garlic and chopped parsley with a drizzle of extra virgin olive oil to make a paste.
- Rub the paste over the turkey breast.
- Scatter the shallots and celery around the turkey in the roasting pan.
- Roast the turkey, reducing the oven to 350°F when you put it in, until cooked through.
- Toss the red grapes with extra virgin olive oil and kosher salt, and roast them alongside the turkey.
- Cover the turkey loosely with foil and rest it for about 15 minutes before serving.
- Store leftover roast turkey in airtight glass containers in the fridge for up to 4 days.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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