This juiciest roasted turkey breast makes a show-stopping holiday centerpiece without all the fuss! This easy recipe is perfect for entertaining crowds big and small.
Turkey wasn’t a staple in my childhood in Egypt, so creating a Thanksgiving turkey breast recipe was my chance to reimagine it completely. Naturally, I gave things my full Mediterranean treatment! I dry-brine the meat with a bold blend of warming Mediterranean spices like allspice, paprika, and nutmeg. Then I roast it to tender, juicy perfection. Even turkey skeptics will go back for seconds!
Beyond the vibrant spices, the roasted grapes are what make this recipe so special. They soften and plump up in the oven, adding burst of sweetness and acidity that perfectly complements the richness of the meat.
Just like a classic whole roast turkey, you can serve this roasted turkey breast recipe with a variety of sides, from mashed potatoes to green bean salad. This turkey recipe is so easy and flavorful that you may skip the whole bird from now on. In my experience, no one is complaining!
Table of Contents
Roasted Turkey Breast Ingredients
The trick to making the most delicious roasted turkey breast is a good spice blend and bone-in turkey breasts, which keep the meat juicy and flavorful. Here’s everything you’ll need to make this recipe:
- Bone-in turkey breast half. My family is on the smaller side, so when I make roast turkey I only use one bone-in breast half, which is half of a whole bone-in turkey breast. Thaw the breast completely in the fridge a few of days ahead of time if you buy it frozen. The recipe also includes instructions for making a whole bone-in breast if you’re cooking for a crowd.
- Roasting seedless red grapes adds pops of sweetness to spiced roasted turkey (they’re also great with Braised Chicken Thighs).
- Extra virgin olive oil. I like the peppery fruitiness of our Private Reserve extra virgin olive oil from Greece in this recipe.
- Spices: Ground allspice and nutmeg add a warming, autumnal flavor. Paprika adds earthiness (and a layer of smokiness, if you choose smoked paprika). Black pepper brings a subtle heat, and kosher salt helps tenderize the turkey.
- Garlic: You know I wouldn’t make a holiday roast without a good amount of garlic. I mince an entire head, about 14 cloves, to give this turkey that wonderful sharp flavor that mellows in the oven.
- Parsley: Adds freshness.
- Shallots and celery: form a bed for the turkey to roast on and add wonderful savoriness to contrast the sweet roasted grapes.
How to a Roast Turkey Breast
The size of your turkey breast and the oven temperature determine how long you need to roast it, but as a general rule, plan on 15 minutes per pound when roasting a turkey breast at 350°F. Here are the steps:
Dry Brine the Turkey and Prep the Vegetables
- Salt (dry-brine) the turkey, which which tenderizes and flavors the meat. Working with a 2 1/2 pound bone-in turkey breast half, pat it dry all over with paper towels. Season it with kosher salt on both sides. Carefully lift the skin up and salt underneath as well. Once salted, set it aside at room temperature for 30 minutes or, if you have the time, in the fridge uncovered for 2 hours or overnight. If you do chill the turkey, take it out of the refrigerator and set it aside at room temperature while you preheat the oven.
- Roast the grapes. Arrange a rack in the center of the oven and preheat it to 450°F. Add 1 pound seedless red grapes to a 9 1/2 x 13 baking pan. Toss them with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, until slightly softened. Transfer the grapes to a plate. Set the pan aside and leave the oven on.
Season and Roast the Turkey Breast
- Season the turkey. In a small bowl, mix together 1 teaspoon ground allspice, 1 teaspoon paprika, 1 teaspoon ground black pepper, and 1/2 teaspoon ground nutmeg. Once the spices are mixed, season the turkey with the mixture on all sides. Carefully lift skin and rub spice mixture underneath. In a large, shallow bowl, combine one head (about 14 closed) of minced garlic, a large handful of chopped fresh parsley, and about 1/3 to 1/2 cup extra virgin olive oil. Mix well. Gently press the garlic and parsley mixture all over the turkey. Again, apply the mixture underneath the skin.
- Prep the vegetables. In the same pan in which you roasted the grapes, add 8 small halved shallots and 7 roughly chopped stalks of celery. Next, season the vegetables with kosher salt and a drizzle of extra virgin olive oil. Place the turkey breast on top, skin side up.
- Roast the turkey breast. Put the turkey in the oven and immediately reduce the heat to 350°F. While the turkey roasts, check on it occasionally and if you notice the turkey skin browning too much, cover it with foil.
- Return the grapes to the pan. Once the turkey has roasted for about 40 minutes, carefully remove it from the oven and add the grapes back to the pan. Return the turkey to the oven and roast until its internal temperature registers 155°F, about 45 minutes total. If your turkey needs a little bit of color, switch the oven to broil, and broil it until nicely browned, about 2 to 3 minutes. Pay close attention to the roasted turkey breast while it’s under the broiler so it doesn’t burn. When the breast has gained some color, remove it from the oven.
Rest, Slice, and Serve
- Rest the turkey breast. Cover the turkey breast loosely with foil and let it rest undisturbed for about 15 minutes. The turkey meat will continue to cook and its internal temperature should rise to 165°F.
- Slice the turkey. Transfer the turkey breast to a cutting board. Place the edge of a knife against the breast bone and carve the breast away, using the rib bones as a guide. Once the meat is off the bone, move the bones aside. Cut the breast crosswise into slices. When ready, serve the sliced turkey breast with roasted vegetables and grapes.
What to Serve with Roast Turkey Breast
The options for sides and salads to go along with this turkey breast are endless. Here are some fall and winter favorites that will turn this easy recipe into a festive holiday meal:
- Salads: Kale salad or beet and pear salad.
- Sides: Garlic mashed potatoes and roasted green beans.
- Dessert: Italian Apple Olive Oil Cake or baklava pumpkin pie.
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Roast Turkey Breast
Dry turkey? Never heard of it. This recipe makes the most delicious roast turkey breast seasoned with Mediterranean spices, garlic, and parsley. Roasted red grapes and vegetables add lots of juicy texture and flavor. Make it for a holiday meal or a big family dinner and use the leftovers to make epic turkey sandwiches!
Ingredients
- 2 1/2 pound bone-in turkey breast half (half of a whole bone-in turkey breast), completely thawed if previously frozen
- 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
Instructions
- Salt the turkey. Pat the turkey breast dry and season with kosher salt on both sides (be sure to carefully lift the skin up and salt underneath as well.) Set aside at room temperature for 30 minutes or, if you have the time, in the fridge uncovered for 2 hours or overnight. If you do chill the turkey, take it out of the refrigerator and set it aside at room temperature while you preheat the oven.
- Roast the grapes. Arrange a rack in the center of the oven and preheat it to 450°F. Add the grapes to a 9 1/2 x 13 baking pan. Toss them with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, until slightly softened. Transfer the grapes to a plate. Set the pan aside and leave the oven on.
- Season the turkey. In a small bowl, mix together the allspice, paprika, black pepper, and nutmeg. Season turkey with the spice mixture on all sides. Carefully lift skin and rub spice mixture underneath. In a large, shallow bowl, combine the minced garlic, parsley and about 1/3 to 1/2 cup extra virgin olive oil. Mix well. Add the turkey to the bowl and gently press the garlic and parsley mixture all over (again, apply the mixture underneath the skin).
- Prep the vegetables. In the same pan in which you roasted the grapes, add the shallots and celery. Season the vegetables with kosher salt and a drizzle of extra virgin olive oil. Place the turkey breast on top, skin side up.
- Roast the turkey breast. Put the turkey in the oven and immediately turn the heat down to 350°F. Roast the turkey, checking it occasionally; if at some point you notice the turkey skin browning too much, cover it with foil.
- Return the grapes to the pan. After 40 minutes, carefully remove the turkey from the oven and add in the grapes. Return the turkey to the oven and roast until its internal temperature registers 155°F, about 45 minutes total. If your turkey needs a little bit of color, switch the oven to broil, keeping close attention to it, and broil it until nicely browned, about 2 to 3 minutes. Remove it from the oven.
- Rest the turkey. Cover the turkey loosely with foil and let it rest undisturbed for about 15 minutes. The turkey meat will continue to cook and its internal temperature should rise to 165°F.
- Slice the turkey. Transfer the turkey breast to a cutting board. Place the edge of a knife against the breast bone and carve the breast away, using the rib bones as a guide. Once the meat is off the bone, move the bones aside. Cut the breast crosswise into slices. Serve the sliced turkey with roasted vegetables and grapes.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Store leftovers it in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Thaw frozen turkey breast overnight in the refrigerator.
- Reheat: Place leftover turkey breast in a skillet over medium heat, with a little water or stock. Warm it up, covered, for a few minutes until it’s heated through. Or simply shred for a twist on chicken salad.
Nutrition
Calories: 254.2kcalCarbohydrates: 7.3gProtein: 30.7gSaturated Fat: 3.2gCholesterol: 80.7mgSodium: 2606.7mgPotassium: 126.9mgFiber: 1.4gVitamin A: 185.1IUVitamin C: 2.5mgCalcium: 18mgIron: 0.5mg
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I plan on using this recipe with some wild turkey breasts that I have but they are skinless and boneless. Will it be as moist and good? I know turkey breast can easily dry out. Any tips? I am serving with your sweet potato gnocchi which is absolutely delicious and worth all the work! Having a dinner party with some friends so hoping to impress. Thank you. I absolutely love all your recipes and only use your olive oil.
Hi, Cindy! I’m Summer and I work here at the Mediterranean Dish. If you’re using wild boneless skinless turkey breast, I would brine them in a salt water solution. I like to boil 4 cups of water with a bay leaf, 1/4 cup Kosher salt, 1/4 cup sugar, 5 peppercorns and a few cloves of crushed garlic. Bring it to a boil, stir to make sure the salt and sugar dissolve. Pour it over a bowl filled with ice to cool it down. Once the water is cold add your turkey breasts, place in the fridge and let it brine for 24 hours. If you don’t want to wet brine you can dry brine the turkey breast by rubbing it with the spice mixture, wrapping it in plastic wrap and keeping it in the fridge for 24 hours before roasting it. Good luck!
If we brine a boneless breast and rub the spice mixture on before baking, should we skip rubbing the kosher salt on since we already brined it in the salt solution?
I didn’t have grapes but I followed the rest of the recipe exactly and this is a TRUE FAVORITE in my family! Absolutely delicious. Thank you for sharing.
We try to watch our sodium intake so am always leery about brining. How much salt do you use and do you rinse it off before roasting? The nutrition label says this contains 2600 mg of sodium which is more than we would ever consume in a day.
Hello Suzy. I follow your recipes with great interest. As a Turk, I both live the Mediterranean cuisine and thanks to you, I learn the recipes of other Mediterranean countries. However, there is something that bothers me now. I have a heart bypass and at the end of your recipes, there is a heading stating the amount of Cholesterol in the “Nutritional Values” section. You need to know a fact. Cholesterol is not a substance found in food. It is a vehicle cell like a truck that is specially produced by the liver according to the brain’s needs and carries the red blood cells to the brain and where they are needed in the vascular system. This misleading information may prevent some of your recipes from being made. I think they should not be used. The cholesterol issue is a big lie. 20-22 years ago, the World Health Organization apologized to the medical world and humanity for being a mediator in deceiving them. Best regards.
We could not find the turkey breast so we made this with chicken thighs instead. Just as delicious!
Great to know! Thanks, Holly!
Made this today, not changing anything (except used a whole bone-in breast). Very moist, perfectly seasoned, and tender! Saving this recipe!
Can I make this with a boneless turkey breast?
Absolutely! Just watch the cooking time.. it will be slightly different without the bone.