Empty My Fridge
The Best Garlic & Herb Roasted Turkey Breast Recipe!
Ingredients
- Turkey breast2
- Butter½ cups
- Salt3 ½ tsp
- Black pepper · ground1 ½ tsp
- Smoked paprika2 ½ tsp
- Onion powder · dried2 tsp
- Thyme4 tsp
- Rosemary1 tbsp
- Mustard1 tbsp
- Dijon mustard¼ cups
- Maple syrup¼ cups
- Garlic6 + 1 head
- Potato2 lb
- Avocado oil2 tbsp
- Garlic powder · dried1 tsp
- Onion1
Instructions
- Preheat the oven to 425°F.
- Make the spread: mix the softened butter, salt, pepper, thyme, rosemary, paprika, maple syrup, mustard, dried onion and garlic into a thick paste.
- Line a large baking sheet with a silicone mat, parchment or foil. Remove the packaging from the turkey breasts and pat them dry.
- Place the turkey breasts on one half of the sheet. Spread the butter mixture generously over the back, then turn over and coat the skin very generously. Set skin side up.
- Quarter the baby potatoes into wedges. Put them in a bowl, drizzle generously with avocado oil, season with salt, pepper, paprika, garlic powder, thyme and rosemary, and toss until coated.
- Spread the seasoned potatoes on the other half of the sheet. Place the onion wedges and garlic cloves between the potatoes and the turkey.
- Roast uncovered at 425°F for 1 hour to 1 hour 40 minutes, depending on the size of the breasts, until the thickest part reaches 165°F internal temperature.
- When the turkey is a rich golden colour, cover the top loosely with foil to stop it browning too much.
- Take out the potatoes once they are very tender and browned, and set them aside.
- Once the turkey is done, tent it with foil and let it rest for 20 to 30 minutes before slicing thickly.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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