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 so appreciate this recipe and all the tips! We have a smaller family that it’s hard to justify making a whole turkey. I gave this recipe a try last night just to see how it turned out, and it was FANTASTIC! Every bit as juicy as you said and the flavors were amazing. Will be making it for Thanksgiving dinner. Everyone should also read the tips, lots of good information there…I know you can’t say every tidbit in a video, so reading the post is important.
Wonderful, Cindy! So glad you gave it a try!
Hi Suzy,
This looks delicious and I’m eager to try. I can only get boneless and skinless turkey breast – how do I adjust cooking time and do I need to add anything to compensate for the lack of skin?
Oh the skin is quite important here because it will the fresh herbs and galic. I highly recommend finding bone-in, skin-on turkey breast for this recipe.
I know salt is an important component in this recipe, but we are supposed to avoid sodium. Is there a substitute for the salt we could try?
I can’t advise you fully on this, Sharon. I do use a lower-sodium kosher salt and you don’t have to use much of it if you don’t want to. Alternatively, you can skip the salt and air-chill the turkey without it and follow the remaining tips in terms of cooking and allowing the turkey to rest before serving.
YouTuber Helen Rennie (also has a cooking school) suggests using a product called LoSalt. Says the flavor is very good. However, you need to watch using bitter ingredients so perhaps lay off a lot of onion, leafy greens, etc. She has a video whcih I’d recommend: “There is a Salt without Sodium” (BTW, I think this is half and half.
Note I am not a medical professional and don’t play one on the internet. It’s best to talk to your doctor re: sodium. It looks like this is consistent (in small amts) with the DASH diet (Mediterranean plus restricted sodium and saturated fat) though.
Thank you for sharing, Jay.
I am allergic to carrots and celery. Is there another option instead of celery that would work with this recipe? I’d like to make this for my family and, hopefully, get one of my sons to enjoy turkey like the rest of us.
I would simply omit the celery, Eliza. You could always add some more shallots.
What do you use the celery and shallots in the bottom of the pan for?
We typically eat them with the Turkey.
This is FABULOUS! The juices also made the best gravy me & mine have ever had. Thank you!!
So glad you enjoyed it, Maddie!
Would love to hear how you made the gravy after the birds was cooked!
this is my go-to turkey breast recipe. best turkey breast we have ever had. love it!!!
Fabulous!!! Thanks, Shannon!
Like!! Great article post.Really thank you! Really Cool.
Thanks so much!
This recipe looks amazing! Question- my husband cannot have garlic, unfortunately. Is there a substitute for garlic that can be done for low FODMAP diet??
Hi Kate, thanks for reaching out. I am not aware of a good substitute for garlic that would meet your criteria. I often use onion as well, grated or minced finely. But I am not sure this meets what you’re looking for.
Hi Kate,
I just saw your comment now, so I’m not sure my answer will help, but here it is anyway. My daughter was also on the low FODMAP diet. Even though she couldn’t have garlic, she could have garlic infused olive oil. You can either buy that, or just put garlic in a bottle of oil.
This sounds great. I bought a kosher turkey breast.(what was available at Trader Joe’s) The meat is already salted in the processing. How would you change the recipe? I don’t want to over salt.
I haven’t tried an already salted turkey, but I would imagine maybe skipping the salt?
Hi Susy, this recipe looks very delicious and attractive I’m going to make it for a gathering of 10 people, I personally prefer boneless turkey breast which it’s what a mostly use. Would a boneless turkey breast works for this receipt? The cooking time might be different I assume which is fine but I really want boneless turkey instead if I can.
Hi there! Glad to hear it. Yes, boneless turkey will work! But as you said, watch the cooking time 🙂 Enjoy
My first time making Thanksgiving dinner for my Boyfriend and I in our new place and the first thing my boyfriend said was “This is the best turkey he has ever had” he never eat Turkey on Turkey day but with your recipe it changed his mind. It was so juicy and tender and so……damn delicious.. I’m definitely going to keep this one for the books. Thanks for sharing and Happy Thanksgiving!
I’m glad it was a hit! I love trying to think of new ways to serve my Thanksgiving turkey!
I love this recipe! Made a recipe with chicken and grapes and it was delicious, so this sounds fabulous! Thank you Suzy!!
Hello is it possible to roast turkey wings like this? Thank you
Sure, Latisha! Cooking time will vary.
Can I use chicken breast with the bone as every day meat instead of tickets and is the temp. the same?
I was looking for something a little different this year rather than a whole turkey. This recipe was delicious. I bought a whole breast and split in into 2 pieces. Everyone really liked this and I was quite pleased at how this turned out. Thank You so much for sharing this recipe. I will make this again.
Bill, I am so thrilled you gave this turkey recipe a try! And really glad everyone enjoyed it. Thanks for taking the time to share!