Succulent golden turkey roast (Printable)

A golden turkey breast roasted atop savory vegetables for a hearty family dish.

# What You Need:

→ Turkey

01 - 1 bone-in turkey breast, skin-on (4 to 5 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1/2 teaspoon paprika

→ Vegetables

08 - 4 large carrots, peeled and cut into chunks
09 - 3 celery stalks, cut into chunks
10 - 2 medium onions, quartered
11 - 4 garlic cloves, smashed

→ Pan Liquids and Garnish

12 - 1 cup low-sodium chicken or turkey broth
13 - 2 tablespoons unsalted butter, melted
14 - 1 lemon, sliced

# Steps:

01 - Preheat the oven to 375°F (190°C).
02 - Pat the turkey breast dry using paper towels. Rub evenly with olive oil, kosher salt, black pepper, thyme, rosemary, and paprika.
03 - Spread carrots, celery, onions, and garlic evenly in a large roasting pan. Distribute lemon slices among the vegetables.
04 - Place the seasoned turkey breast on top of the vegetables, skin side up.
05 - Pour the chicken broth into the roasting pan without wetting the turkey skin directly.
06 - Drizzle the melted unsalted butter evenly over the turkey breast.
07 - Roast uncovered for 1 hour and 30 to 40 minutes, or until the internal temperature at the thickest part reaches 165°F (74°C). Tent loosely with foil if skin browns too rapidly.
08 - Remove from oven and let turkey rest for 15 minutes before slicing. Serve alongside roasted vegetables and pan juices.

# Expert Hints:

01 -
  • The skin gets crackly and golden while the meat stays tender and juicy—a balance that takes some recipes years to figure out.
  • One pan means less cleanup, and the vegetables do double duty as both aromatics and a vegetable side.
  • Ready in under two hours, which makes it perfect for weeknight dinners that still feel like an occasion.
02 -
  • Pat the turkey completely dry before seasoning—any moisture clinging to the skin will steam instead of roast, and you'll end up with pale, flabby skin instead of the crackling golden version you're after.
  • Don't skip the rest period at the end; it's the difference between slices that hold together and ones that fall apart when you cut them.
  • A meat thermometer is non-negotiable—turkey breast can go from perfect to dry in the span of a few minutes, and guessing by appearance is how people end up with rubbery meat.
03 -
  • Bring the turkey to room temperature for 20 minutes before roasting—it cooks more evenly and takes less time in the oven.
  • If you're nervous about timing, insert the thermometer halfway through cooking so you know exactly how you're progressing and can adjust if needed.

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