Roast Turkey Breast with Garlic and Herbs

Learn how to make my juicy, never-dry roast turkey breast recipe boldly flavored with garlic, parsley, allspice, and nutmeg then paired with the sweet roasted grapes and shallots. It’s an easy turkey recipe perfect for small gatherings.

Today, we’re diving into the holiday season with a roast turkey breast recipe that’s so incredibly flavorful and easy to make, it’s perfect for any family dinner or special occasion. This easy turkey breast recipe has juicy roasted grapes, aromatic vegetables, and a medley of warm spices; it’s a symphony of flavors that will have your tastebuds dancing.

One of the best things about this recipe is that it’s so versatile. Like a classic whole roast turkey, you can serve it with a variety of sides, from mashed potatoes to salad. It’s also a great option for leftovers; it makes the most epic turkey sandwiches! And let’s not forget the roasted grapes. They soften slightly in the oven and add a burst of sweetness and acidity that complements the savory turkey, plus, they just make the whole thing a little more special.

If you’re looking for a delicious and easy-to-make recipe that will impress your family and friends for Thanksgiving or any other special meal, I’ve got your back. Let’s get started!

Table of Contents

1. Ingredients to Make this Roast Turkey Breast Recipe
2. Ingredient Spotlight
3. How to a Roast Turkey Breast 
4. How Long Does it Take to Roast Turkey Breast?
5. Why Salting and Chilling is Important
6. Swaps and Substitutions 
7. What to Serve with Roast Turkey Breast 
8. How to Store and Reheat Roasted Turkey Breast
9. Main Meal Recipes for Small Gatherings
10. Roast Turkey Breast Recipe

Ingredients to Make this Roast Turkey Breast Recipe

The trick to making the most delicious and never-dry turkey breast is adding layers of flavor, starting with salt and ending with delicious roasted vegetables. Big flavors don’t require a million ingredients, though. Here’s everything you’ll need: 

• 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! 
• Kosher salt helps tenderize the turkey. Adding it first, before any other seasoning, helps it permeate the meat. 
• 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, a beautiful red color (and a layer of smokiness, if you choose smoked paprika). Black pepper brings a subtle earthy heat. 
• 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. 
• Chopped parsley adds freshness to the flavor profile of roast turkey. Adding it under the skin helps protect the meat against drying out. 
• Shallots and celery, roughly chopped into rustic pieces, form a bed for the turkey to roast on and add wonderful savoriness to contrast the sweet roasted grapes. 

Ingredient Spotlight

Nutmeg, is a key ingredient in the pumpkin treats people love this time of year, and a natural in autumnal dessert recipes like Apple Strudel. 

But the woodsy flavor of nutmeg is also a frequent player in savory recipes like Greek Moussaka, bechamel sauce, and Creamed Spinach where it adds complex aroma. It’s especially wonderful combined with other spices to make a warm, autumnal blend for roasted turkey. Grate it fresh using a microplane or a zester for the most nuanced flavor.

How to a Roast Turkey Breast 

Adding layers of flavor to turkey breast before roasting it is the most involved part of this recipe. Besides that it’s as simple as chopping a few veggies! 

• Salt the turkey. Pat a 2 1/2 pound bone-in turkey breast half dry and 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 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 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. 

How Long Does it Take to 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.

Why Salting and Chilling is Important

Do not skip the step of salting the turkey! This process of salting it and chilling it is called dry-brining. If given time, the kosher salt tenderizes and flavors the turkey.

Refrigerating the turkey breast uncovered for 2 hours or overnight allows the air in the fridge to dry the skin which helps it cook to a crispy golden brown while the salt keeps the turkey breast nice and juicy. 

Swaps and Substitutions 

It’s easy to customize this roast turkey breast recipe to suit your preferences or the rest of your menu, if you’re planning to serve this for a holiday. Or you can use this method to make more of a weeknight meal using chicken. Here are a few other ways to change it up. 

• Turkey breast: Whole turkey, turkey legs, or a whole chicken. Cut the cook time for smaller pieces, but you can follow the same temperature guidelines for other types of poultry. 
• Grapes: Feel free to leave them out or replace them with a pound of apples, peeled and chopped, if you need something lower in sugar. 
• Shallots: Red onions or chopped leeks. 
• Parsley: Any other fresh herbs including chives, tarragon, fennel fronds, or fresh sage. 

What to Serve with Roast Turkey Breast 

The options for sides and salads to go along with this turkey breast are endless. I think all it needs is something like Roasted Garlic Mashed Potatoes or Greek roasted potatoes, which are particularly great because you can make them the night before and simply warm them through before serving. 

Autumnal dishes like this simple Kale Salad or this Fall Rotini Pasta are also great options. Want more color and crunch? Add a big festive salad like Balela!

If you’re serving this for Thanksgiving or another holiday, follow it up with a holiday treat like Italian Apple Olive Oil Cake or a gorgeous French pear tart.

How to Store and Reheat Roasted Turkey Breast

• To store leftover roast turkey breast, place it in an airtight container and refrigerate within 2 hours of cooking.
• To freeze leftovers, place them in a freezer-safe container and keep them in the freezer for up to 3 months. You freeze the cooked turkey breast whole, or slice it, layer it into between pieces of parchment and freeze it. That way you can take out just the portion you need when you need it.
• To thaw the turkey breast, transfer it from the freezer to the refrigerator and let it thaw overnight in the before reheating.
• To reheat leftover turkey breast place it 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. 

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*This post originally appeared on The Mediterranean Dish in 2018 and has been recently updated with new information and media for readers’ benefit. Enjoy!