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
Meat and Poultry
Cranberry Chicken
Meat and Poultry
Citrus Rosemary Chicken
Meat and Poultry
Pomegranate Chicken Thigh Recipe
Meat and Poultry
Roasted Cornish Hens with Warming Spices and Garlic
Browse all Mediterranean recipes.
Visit Our Shop.
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
Tried this recipe?
Mention @Themediterraneandish Or Tag #Themediterraneandish!
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
*This post has recently been updated with new information for the readers’ benefit.
Juicy and delicious! Each time a family member walked in the house while the turkey was cooking, they said, “wow, it smells so good”.
Thanks, Veronica!
Wonderfully flavored turkey. I can’t brine foods since my husband is on a salt restricted diet. It turned out great anyway!
I’m so glad to hear that, Ruby! Thanks for sharing!
Made it for Christmas dinner. It was so juicy and tender. Followed recipe exactly as written. Used a whole breast so increased the spice mix and garlic/parsley/evoo. We really liked the roasted grapes; a great compliment to the flavors. We’ll be making this again. Thanks for the recipe. I’ve made several of your recipes and have enjoyed them all. Happy holidays!
Awesome! Thanks, Barbara!
Hi Suzy,
This looks like a fantastic recipe. Only problem for me is I have a skinless turkey breast. I would assume I need to compensate somehow but not sure how. Can you help?
Thanks so much and just want to say I love the recipes you have on The Mediterranean Dish; all I’ve tried have been exceptionally good!
Hope to hear back soon.
Best wishes,
Mary
Hi, Mary! I’m so glad you are finding some great recipes here! For this one, I don’t really think there’s anything different you need to do when using a skinless Turkey Breast.
Hi Suzy!
Thank you for this gorgeous recipe! I have never tried such a perfect recipe that was so absolutely delicious! Everything you suggested worked beautifully! I will always use this recipe for every turkey I make! We used a double breast and did it exactly as you described; bed of celery and shallots, rub (which I made myself since I had all the Allspice ingredients but not Allspice), garlic, etc. The best part was the timing and temperature. I removed the turkey at 155 and after 15 – 20 minutes under foil (which gave me enough time to prepare and warm up my sides) the turkey cut beautifully, evenly cooked, moist, delicious and looked great, too! It carved perfectly! Thank you!!!!
The only personal change I did, which I do to all my turkeys, was soak it in a brine for 2 days. I used salted water, of course, bay leaves, orange, onion and some red wine. I always do that to every turkey. The first blast of heat before lowering the temp is something I have always done, as well, but never had such delicious seasonings or perfect temp to finish!
What an extraordinary recipe! The grapes were the biggest surprise! They were sensational!
Can’t wait to repeat this for Christmas, too!!!!
You are a treasure!
Steven
Your kind words mean so much, Steven. Thank you! Also, thanks for sharing your brine idea!!
This recipe iS FANTASTIC!! I followed all of her instructions and this bird came out so juicy and flavorful!! I usually change a recipe to my liking but wanted to see what it would taste like because of the allspice and it was so good!, I made this for Thanksgiving and everyone loved it. I will definitely be making this again!
That is so great to hear! Thank you!!
I made this for Thanksgiving and it was so different from the ordinary classics — in a good way! It looks beautiful and tastes delicious. I made it with green grapes since that is what I had on hand, and it turned out great. My one recommendation is to add just a bit of EVOO to the shallots and carrots to start out with. I plan to make this again for friends when we can finally get together again, and will include some of the recommended sides.
So glad you enjoyed it, Beth!
I have my turkey and so excited to roast it tomorrow. Can I use regard kosher salt in place of the low sodium you mentioned in your recipe? Also I ordered your EVOO and unfortunately it has not arrived, what other EVOO do you suggest I use. I know it has to be the best, that’s what why I ordered your. Thank you Suzy?
You can use another salt, adjusting how much to use. If you have a good-tasting olive oil, that will work fine here. Enjoy!
Can’t wait to try this on Thanksgiving! Question: can you not just roast the grapes with the turkey at 350 for the full time? Is it necessary that the grapes roast separately?
You probably could. I still heat up the oven to high 450 and as soon as I put the turkey in then I would turn it to 350, makes sense?
Will this recipe work for a larger boneless turkey breast say like if I doubled the ingredients?
As far as flavors go, sure! You can double or tripple the spice mixture and garlic and herbs to season the turkey. The cooking will vary
Does this recipe work the same with a boneless turkey breast? Love your recipes. Always a success!
Hi, Irrit! Yes, boneless turkey will work! Just watch the cooking time.. it will be slightly different without the bone.
I am hoping to make this next week for my household, but I can’t seem to find shallots anywhere I go. Is there a good substitute for them?
I always substitute with yellow onions in a pinch.
can’t wait to make this but where does one find a 2.5# turkey breast? The smallest I can get is 4-7#s.
Hi, Susan! This recipe calls for only one half of a turkey breast, which is the reasoning for 2.5 LBS. I agree, it would be hard to get a whole breast that small.
This was the best Turkey I have ever made! Can’t wait to make again for Thanksgiving.
Thank you so much, Kristina!
HUGE hit with the family. The roasted grapes were so good. My wife used some of the leftover turkey and grapes on a salad the next day and couldn’t stop raving about it.
I love the roasted grapes, as well! Such a fun twist! So glad this recipe was a hit with y’all!
I saw this on instagram over the weekend and ended up buying the ingredients to make it. I love the idea of doing just turkey breast for a special little Sunday supper, and this fit the bill perfectly. The tips were very helpful.
So glad to hear it, Amanda! Thanks so much for sharing