Herb-Roasted

Turkey Breast

This juicy, herby turkey breast can be the centerpiece of a nice dinner for company or a great source of protein for a week’s worth of school lunches and snacks. The secret is to tent the turkey with parchment for the first part of roasting, which keeps the meat nice and moist.

Serve this with Goldenberry and Caramelized Onion Chelish, Twice-Baked Smashed Sweet Potatoes, and Shaved Brussels Sprout Salad with Lemony Lucuma Dressing.

Serves 6

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh thyme or 1½ teaspoons dried
• 1 tablespoon chopped fresh oregano or 1½ teaspoons dried
• 1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried
• 2 teaspoons ground dried eleuthero
• 1 teaspoon finely grated lemon zest
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• 1 (2½- to 3-pound) bone-in, skin-on turkey breast half

Preheat the oven to 350°F.

In a small bowl, combine the oil, garlic, thyme, oregano, rosemary, eleuthero, lemon zest, salt, pepper, and red pepper flakes to make a thick paste. Rub the paste all over the turkey breast and set it in a 9-by-13-inch baking dish. Tent loosely with parchment paper and roast for 1 hour. Remove the parchment tent and continue to roast until the turkey’s internal temperature reaches 165°F on a meat thermometer inserted into the thickest part of the breast and the juices run clear, 35 to 40 minutes.

Remove the turkey from the oven and let it rest for 10 minutes, then carefully pour the pan juices into a gravy boat. Slice the turkey across the grain and serve with the pan juices.