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 or crispy potato stacks, and roasted green beans.
- Dessert: Italian Apple Olive Oil Cake, baklava pumpkin pie, or our other favorite Thanksgiving desserts.
Festive Mains for Small Gatherings
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Cranberry Chicken
Meat and Poultry
Citrus Rosemary Chicken
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Pomegranate Chicken Thigh Recipe
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Roasted Cornish Hens with Warming Spices and Garlic
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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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This is great dish I used a whole turkey breast.stayed moist which is first for me !
Few countries use Imperial measures is it possible to include metric measures and C oven temps for your followers not in USA?
Suzy, The turkey rub was amazing and now at the top of my list; It was so delicious.I have tried many of your recipes and get a lot of compliments. I’m truly into healthy eating and what you share is a perfect balance. Thank you for your investment of time and talent to share with your readers.
I could not find 1/2 of a turkey breast with bone in, so I purchased a whole turkey breast. It’s just under 6 # Can I still make this recipe using a larger breast? Also, do you think a mash up between this recipe and the garlic rosemary chicken with cranberries recipe would work?
Thanks for all of your wonderful recipes
Yes, you can still make this recipe, Carol! Please see the recipe notes for that. If there are elements of the rosemary chicken recipe you like, and you feel like creating a mash up, I don’t see why not. I haven’t tried that myself though.
a nice alternative to the whole bird with all that that entails, thank you for this smaller serving option!
I’m with ya, Sabrina! Thank you.
This turkey is absolutely gorgeous!! What a perfect recipe for the Holidays that are coming up! The spices you used to add flavor to this bird are the best. I love the tips you’ve included in this post. Thanks so much for sharing.
Thank you! So glad you enjoyed it!
I wanted to make that after you salt the turkey overnight that you don’t rinse the salt off. I want to try the recipe this weekend just to make sure I didn’t miss a step.
Hi Kelly,
You are correct, you do not rinse the turkey. I use kosher salt which has less sodium.
I love your blog- you always give such great flavor combinations, and they ALWAYS work! This recipe is no different. So delicious!
Oooof, this looks delicious!!
This is so perfect for my family. Ingredients that everyone likes so MAYBE Mom won’t get any complaints! 🙂
This is so getting me into the spirit. Bookmarking!
Hi Susie
I bought the grapes early in case they were not available when I cook the turkey breast for thanksgiving. What do you think about roasting the grapes now and freezing them until time to use?
This recipe is gorgeous! Never have I ever roasted grapes like this. Delicious!
I love that you used grapes with turkey, such a clever combination! Looks colorful and juicy, would be happy to taste it.
Thanks, Alina!
What a great dinner recipe! We love having turkey for dinner at our house so we love this for dinner!
Yay! Enjoy, Kristina
Great idea to make this turkey breast to have some extra meat for our Thanksgiving feast. I think this would guarantee I’ll have enough to make turkey salad! The spices you used are amazing in this recipe!
Totally! Thanks, Sandra
So juicy and full of flavor. Definitely putting this on my Thanksgiving menu.
Awesome, Joanie! Can’t wait for you to make it
Roast Turkey Breast is really all a small group needs to make a great meal… even a Thanksgiving. There are so many other dishes that a person can explore if you keep the Turkey to the minimum. I don’t know about you, but Turkey is not my favorite part of Thanksgiving. It is the people. Then… the pies. Then… the mashed potatoes. lol. I need lots of room for pies and mashed potatoes.
Haha, yes, I’ll have to agree that my favorite part of the Thanksgiving table is always the people 🙂