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Rosemary Turkey Breast

I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that’s lower in fat, yet delicious—the perfect centerpiece for holiday meals. —Dorothy Pritchett, Wills Point, Texas
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hours + standing
  • Makes
    15 servings

Ingredients

  • 2 tablespoons olive oil
  • 8 to 10 garlic cloves, peeled
  • 3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon coarsely ground pepper
  • 1 bone-in turkey breast (5 pounds)

Directions

  • In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped.
  • With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
  • Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.
Nutrition Facts
4 ounces cooked turkey (calculated without skin): 148 calories, 3g fat (0 saturated fat), 78mg cholesterol, 207mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

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Reviews

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Average Rating:
  • aug2295
    Oct 5, 2020

    Great recipe. My family isn't huge on turkey but we all found this to have great flavor. Not dry either. I used a 6.5lb turkey breast and the cooking time was closer to 3 hours. Would also increase the temp for the last 30 min to make sure the skin crisps up.

  • cynandtom
    Oct 1, 2018

    Great flavor, moist, simple and delicious! A winner!

  • nataliepooh
    Dec 27, 2011

    This was wonderful. Very moist, and very garlicky. I would love to make it again!

  • MrsRoot
    Oct 7, 2010

    The smallest turkey my store had was 6.5lbs, so I increased the ingredients a little to make sure I had enough to cover the whole turkey. Not sure if it was the recipe, or my additions but the flavors were way too strong. My house still smells of garlic the next day (and I love garlic, but this was way too strong and I didn't increase the amount of garlic). The rosemary was way too intense as well. I couldn't eat the pieces near the edge, and my husband was scraping off his seasoning. I may try it again, reducing the amount of garlic and rosemary and possibly eliminating most the paprika. On the positive side, it was really easy to make and this was my first time making it turkey. I used one of the bags per my mother in law's suggestion, baked it @350 for 2 hours and it was extremely juicy.

  • gilland3981
    Jul 4, 2010

    This has become a family favorite.

  • dh29167
    Feb 15, 2010

    I was really surprised by how delicious this was.