Roasted Whole Turkey Breast

Roasted Whole Turkey Breast

A whole Bone In Turkey Breast contains two lobes of breast meat. Serving Turkey Breast roasted is the most common and is also the broadest way to prepare this meat cut. Using this simple cooking method also allows for you to experiment with different vegetables and spices that all create different flavors suited to your dining experience. With this recipe I decided to use Arabic spices that have aromas of cumin, pepper, lemon, dill and turmeric, amongst many others. However, you may use any vegetables and spices that you wish for this same method of cooking.
Another debate on turkey breast is whether to cook it breast down or breast up. Cooking the turkey breast up will allow your turkey skin to get crispy while leaving the breast inside tender. Note* skin must cover all of the turkey meat or your meat will dry out.* Cooking your turkey breast side down will cook the breast within the juices allowing for stronger flavor and more tenderness. I personally like to do a combination of both. First I cook the breast side down then the last 30 min I flip it over and crisp the turkey skin.
  1. Preheat oven to 325
  2. In a small bowl mix a ¼ cup of butter and your choice of spices ( in this recipe I used Kabsah spices which is an Arabic blend, salt, and pepper) set aside
  3. Cut vegetables ( I used onions, carrots, and tomatoes) options: celery, onions, potatoes, carrots, turnips, green beans.
  4. In a 3 in deep pan place turkey breast side up and separate skin from meat. Add butter mixture over the meat, under the skin as well as the inner cavity of the breast. Pull skin over the meat, so it covers all exposed areas completely. Then turn over and cook breast side down.
  5. While holding the breast upright, place vegetables around turkey so they can help support the turkey breast up.
  6. Add 1 cup of water and cover with foil.
  7. Cook for 1 ½ to 2 hours
  8. At the remaining ½ hour: remove foil, and turn turkey breast side up and continue to cook for 30 min.
  9. When finished, tent the foil over the turkey breast and allow turkey to rest for 15 min before 
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