1cuplow sodium chicken broth,you can also use white wine
Instructions
Preheat the oven to 425˚F.
Pat dry turkey breast with paper towels. If you didn't brine it and are just taking the turkey out, please remember to take out the giblets and make sure that the turkey breast is completely thawed out.
Using the handle of a wooden spoon, carefully and gently separate the skin from the turkey meat, moving downwards with the spoon’s handle. Loosen the skin from both sides of the turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
Melt the butter and whisk in the lemon juice, minced garlic, and chopped herbs.
Slowly pour the marinade inside the turkey’s skin and use your hands to massage it all around. Set aside.
In a small mixing bowl combine paprika, chili powder, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper; pour in olive oil and mix until well incorporated.
Slather the spice rub all over the turkey breast on the outside.
Add onion wedges, celery, garlic, and fresh thyme sprigs to a small roasting pan.
Top with turkey breast, skin side up. If making ahead, stop here; cover the turkey with foil and refrigerate for up to 24 hours. Remove from fridge 1 hour before cooking.
Pour the chicken broth into the pan.
Transfer to the oven and reduce oven heat to 325˚F. Do not cover the turkey.
Roast the turkey for 2 to 2.5 hours or until the internal temperature of the turkey reaches 155˚F. You want to cook the turkey breast for around 18 to 20 minutes per pound. Use a meat thermometer to check for doneness.
If you want crispier skin, baste the turkey breast every 30 minutes.
If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
When done, remove the turkey from the oven and let it rest for 20 to 30 minutes before slicing and serving.
Use herbs of choice; I always like to use thyme and rosemary, but you can add some sage and parsley.
If using the brine method, which I recommend 1000%, remember that some frozen turkey breasts sold in supermarkets are already brined - check for this information on the packaging. Do not brine it twice.
If you want crispier skin, baste the turkey breast every 30 minutes while roasting.
If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
Do not forget to use your meat thermometer; it's the best and only way to ensure a thoroughly cooked turkey. And not overcooked, chewy, dry turkey.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.