Roast Turkey Breast Recipe

1. 1

   Pat the turkey breasts thoroughly dry with paper towels.

2. 2

   Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt.

3. 3

   Place in a large dish, cover loosely, and refrigerate for 2 hours.

4. 4

   Heat the oven to 425 degrees F and arrange a rack in the middle.

5. 5

   Meanwhile, combine the remaining 4 tablespoons of olive oil, remaining 1 tablespoon of salt, the garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until the mixture is a coarse paste, scraping down the sides of the bowl at least once.

6. 6

   Remove the turkey breasts from the refrigerator and rub all over (including under the skin) with the paste.

7. 7

   Let sit at room temperature while the oven heats up, about 30 minutes.

8. 8

   Arrange the turkey breasts skin side up in a roasting pan fitted with a rack, ensuring that the meat is not crowded and the breasts dont touch.

9. 9

   Roast until the skin starts to turn golden, about 30 minutes.

10. 10

    Reduce heat to 375 degrees F and roast until the internal temperature reaches 160 degrees F and the juices run clear when pierced with a fork, about 40 to 50 minutes more.

11. 11

    Let the turkey rest at least 10 minutes before carving.

* Per serving · 4 servings · Values may vary.