Garlic And Herb-Roasted Turkey Breast Recipe

While most people probably think of Thanksgiving when it comes to roasting turkey, it's totally possible to enjoy turkey without the drama and expense of roasting an entire bird. This garlic and herb roasted turkey breast recipe from recipe developer and photographer Susan Olayinka is a quick and delicious way to get some roasted turkey on the table. "I love that it's so easy to cook," Olayinka says. "It requires no marination and the meat comes out so flavorful."

One of the many advantages of roasting a turkey breast versus roasting an entire turkey is that you don't need to use a roasting rack. Any oven-safe baking dish will do, and, as this recipe does, you can also use vegetables to line the bottom of the dish. This recipe is a user-friendly, low-stress way to switch up your poultry, and best of all, you don't have to worry about brining a giant turkey.

For this recipe, you'll need garlic cloves, olive oil, black pepper, dried sage, dried thyme, kosher salt, and unsalted butter. You'll also need 1, 14-ounce turkey breast with the skin removed.

Last but not least, you'll need 1 red onion. The onions will form the base of the roasting dish, providing a dual purpose, according to Olayinka: the red onion adds an extra injection of flavor, and also elevates the turkey breast so it doesn't get soggy.

Preheat your oven to 375 F. Mince the garlic cloves and set the minced garlic aside. Peel the red onion and slice it into discs. Place the red onion slices into the bottom of an oven-safe baking dish.

Rub the turkey with olive oil, and rub the black pepper, sage, thyme, freshly minced garlic and salt onto the turkey breast. Place the turkey breast onto the sliced red onions in the baking dish.

Now your turkey breast is prepped and ready to go into the oven! Bake the turkey breast for 30 minutes. Halfway through, remove the turkey from the oven, place the butter on top of it, and return it to the oven. After another 10 minutes, use a pastry brush to coat the turkey breast with the melted butter. When the 30 minutes has passed, let the turkey breast rest for 10 minutes before serving.

After the turkey breast has rested for 10 minutes, it's ready to serve! Olayinka recommends serving it warm and says that it would make a great Sunday lunch served with roasted potatoes. This turkey breast should last in the refrigerator for 2-3 days, and in the freezer for 2 months.