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.
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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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We are going to make this with one of those legless turkey things for Christmas dinner – so looking forward to trying this recipe – most turkey recipes are just boring – this looks not boring at all.
Hope you love it, Nina!
Outstanding! So much flavor. I made this for Thanksgiving and I cannot say enough about how wonderful it turned out. I will definitely make this again…soon! Thank you Suzy.
I recently made this; it was very good. Slicing the meat was a bit difficult as was separating it from the bond. Next time I’ll make it with a boneless breast. Even more likely, I’ll use the amazing garlic-parsley-olive oil combination on chicken parts or maybe even on a turkey meat loaf. It was gorgeous and tasty!
I made this recipe for dinner last night and my Turkey Breast was very flavorful! I could not find a bone-in Turkey Breast so I bought a boneless one. Had to adjust the cook time to 90 minutes but it was well worth the wait. The onions and cherry tomatoes really added to the flavor. This would be a great Sunday dinner for two.
Thanks so much, Yurika!
I was apprehensive about serving turkey breast because I prefer dark meat. But since it was to be a small group at my home for Thanksgiving and I didn’t want to roast a whole turkey, I followed the recipe exactly. It was delicious–definitely not dried out and the roasted minced garlic on top was just the right crunchy accompaniment. The surprise of roasted grapes on the side was perfect. (I added roasted potatoes.)
So glad you enjoyed it!
This recipe was delicious! I have to admit I was Leary using the allspice, nutmeg and paprika as I have always cooked the traditional American Turkey. But I was adventurous today and am so glad I tried it. I cooked a whole Turkey though and everyone loved it. I have to say I have not tried a recipe on this website that I did not love. Thank you
Love hearing that! Thanks, Geri!
I’m not sure which oven setting to use for this. Fan / turbo? Top & bottom heat? What do you recommend?
Hi, Aaron! I’m Summer an editor here at The Mediterranean Dish. Your basic oven setting should work just fine. No need for turbo or the fan. If you have to choose between bottom or top heat, use bottom heat then switch to top heat for the last 5 to 10 minutes just to crisp up the skin.
Sounds fabulous! I order turkey filets-3 pounds each. I’m wondering about the roasting time since you use bone-in. Can’t wait to try it
Hi, Gabrielle. Boneless turkey fillets will definitely work here, but since we’ve never tested them with this recipe, it’s hard to give an exact roasting time. In general, boneless cuts of meat cook faster than bone-in. The best way to test for doneness is using a meat thermometer. You’ll want to insert it into the thickest portion of fillet. Roast until juices run clear and a meat thermometer reads 165°F.
Why all the celery and shallots? Are they edible? Do you toss them? Are they just for flavoring?
Hi, Dan. We add those to make a nice bed for the turkey breast, and, yes, to add some extra flavoring. You can eat them or toss them, it’s really your personal preference. Enjoy!
Although the celery and shallots soften during roasting, I did include the shallots on the serving dish and later cut them and even the celery into the turkey salad I made with leftovers. (I added chopped pickle to the salad, too.)
This recipe works excellent with plums, too! I prepared this already two times with plums (since it grows in our garden), roasting them with a pinch of cinnamon. It was huge success! 🙂
Yum! Thanks for sharing, Zsofi!
I love the recipe ingredients so am trying it for Thanksgiving. However could you please be more specific as to how much is “a little” of evoo? My little and your little are probably different. Thank you.
Hi, Dolores. I’d start with 1-2 tsp. and add more if you find it necessary.
Suzy Please Help?? I haven’t done a breast before and got all of the ingredients to make it this week but – I just moved it to the refrigerator to thaw for a couple of days and read the label more closely. Small print it says 15% is broth, salt, sugar and seasonings. Argh! Does this mean it’s already basted? Do I still follow all of the above steps including the dry salting?? Do I skip that ingredient under the skin? Will it even absorb the herb mixture?
Hi, Allison. I would skip the salting here, and just start with the recipe with step 2.
Hi do you leave the turkey breast uncovered while cooking?
Hi, Carmen. You’ll want to leave this uncovered.
HI Suzy,
I am going to make this recipe for thanksgiving but I’m confused that a 2.5 pound bone in turkey breast will serve 6 people. I’m thinking 3-4 people max based on a bunch of google searches. Can you let me know because I’m having 11 people and I just can’t imagine 5 pounds would be enough. Please let me know. thanks, Julie
Hi, Julie. With 11 people coming, you may actually want to consider doing a whole bird. Turkey breasts are usually better for smaller gatherings. If you want to give it a try, salting the entire turkey ahead of time and leaving it to air chill in the fridge will be still be very important. Also, I would recommend at least tripling the amount of Garlic & Herb rub and seasoning (depending on the size). For roasting, you can follow the general rule of thumb, budgeting about 13 minutes per pound. If you end up giving this a go, I would LOVE to hear your feedback! Thanks!
Hi Suzy-
It just occurred to me that my turkey breasts are kosher. Will the night before salting still be ok or will that make it too salty? I know it’s the day before thanksgiving and you might not have gone to answer. Fingers crossed!
Hi, Julie. If your turkey breast is already salted, then I imagine it would be best to skip step one and continue with the recipe with step 2. Hope you have a wonderful Thanksgiving!
I was super worried I’d end up with a dry and boring roasted whole turkey breast, this will be my go to recipe, grapes and all. It was surprisingly juicy and tasty. I did add extra butter under skin and roasted at 450 degrees for about 15 min and turned it down. Yum!!
Thanks so much, Aggie!
Hi, Suzy! I made this recipe for Thanksgiving last year during the pandemic when it was just my husband and me and it was AMAZING! This year we’ll be able to celebrate with our extended family and I’ve offered to make the turkey using this recipe. However, some of my family likes dark meat and would like a full bird instead of solely the breast. Do you have recommendations of how to adapt this for a full bird? Thanks for posting such a delicious, flavorful alternative to roasting a turkey!
Hi, Meredith! I’m so glad you enjoyed this recipe last year! You could certainly try and adapt this for a whole bird. Just remember… a whole bird will take a bit more babysitting, though :). Salting the entire turkey ahead of time and leaving it to air chill in the fridge will be very important, still. Also, I would recommend at least tripling the amount of Garlic & Herb rub and seasoning (depending on the size). For roasting, you can follow the general rule of thumb, budgeting about 13 minutes per pound. If you end up giving this a go, I would LOVE to hear your feedback! Thanks!
Fantastic, earthy flavor with crispy salty skin and moist meat. Healthy and elegant! Everything about this dish is delicious. The unique spice combination had me a little concerned but they all melded perfectly.