Roast Turkey Breast Recipe

This roast turkey breast is tender and juicy, seasoned with garlic, herbs, and spices, and paired with roasted grapes and vegetables. Perfect for holiday dinners, family meals, or special occasions.

Ingredients

• 2 1/2 pound bone-in turkey breast half, completely thawed
• Kosher salt
• 1 pound seedless red grapes, stemmed
• Extra virgin olive oil
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 head garlic (about 14 cloves), peeled and minced
• Large handful fresh parsley, chopped
• 8 small shallots, peeled and halved
• 7 celery stalks, roughly chopped

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Instructions

1. Salt the turkey: Pat the turkey breast dry and season both sides generously with kosher salt, including under the skin. Let it sit at room temperature for 30 minutes, or refrigerate uncovered for 2 hours or overnight for deeper seasoning. Bring to room temperature before roasting if chilled.
2. Roast the grapes: Preheat the oven to 450°F and arrange a rack in the center. Toss grapes with a drizzle of olive oil and a pinch of salt. Spread on a baking pan and roast for 15 minutes until slightly softened. Transfer grapes to a plate and leave the pan in the oven.
3. Season the turkey: In a small bowl, mix allspice, paprika, black pepper, and nutmeg. Rub the spice mixture all over the turkey and under the skin. In a separate bowl, combine minced garlic, parsley, and 1/3–1/2 cup olive oil. Press this mixture onto the turkey, including under the skin.
4. Prep the vegetables: Add shallots and celery to the grape pan. Drizzle with olive oil and season with salt. Place the turkey breast on top, skin side up.
5. Roast the turkey breast: Lower oven temperature to 350°F and roast. If the skin browns too quickly, cover loosely with foil.
6. Add the grapes: After 40 minutes, return the roasted grapes to the pan. Continue roasting until the turkey reaches an internal temperature of 155°F (about 45 more minutes). For extra color, broil for 2–3 minutes while watching closely.
7. Rest the turkey: Cover loosely with foil and let rest for 15 minutes. Internal temperature will rise to 165°F.
8. Slice and serve: Carve turkey breast away from the bone, then slice crosswise. Serve with roasted vegetables and grapes.

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Why You’ll Love This Recipe

This roast turkey breast combines tender, juicy meat with a flavorful garlic-herb rub and naturally sweet roasted grapes. It’s elegant enough for holidays or special occasions, yet simple enough for weeknight meals.

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Tips

• Pat turkey dry before seasoning to ensure crisp skin.
• Use room temperature ingredients for more even cooking.
• Monitor skin color and cover with foil if it browns too fast.
• Rest the turkey after roasting for juicier meat.

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Variations and Substitutions

• Turkey: Use a whole bone-in breast or smaller half-breast depending on your needs.
• Fruit: Swap grapes for apples, pears, or figs for a different sweetness.
• Herbs: Add rosemary, thyme, or sage to the garlic-olive oil mixture.
• Wine: Substitute white wine with chicken broth if preferred.

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FAQs

Can I make this ahead of time?
Yes, turkey can be seasoned overnight. Roast and reheat gently if needed.

How do I know when it’s done?
Internal temperature should reach 165°F. Use a meat thermometer for accuracy.

Can I use frozen turkey breast?
Yes, but thaw completely before cooking to ensure even roasting.

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Serving Suggestions

• Serve with roasted vegetables, grapes, or a simple green salad.
• Pair with mashed potatoes, rice, or stuffing for a full meal.
• Drizzle with pan juices or a light gravy.
• Garnish with fresh parsley for an elegant presentation.