Before beginning, wash your hands. And always wash your hands and anything that the raw turkey, or its juices touch, to avoid cross contamination and illness.
Roasting just the turkey breast is a smart and healthy way to enjoy turkey without having to make the whole bird. Follow these step-by-step photos to get perfectly roasted turkey breasts every time.
Pat turkey dry with paper towels. Drying the breasts helps secure seasonings to the meat and will give it a nice golden brown color.
Place turkey breasts, skin sides up, in a shallow roasting pan. Gently apply herb rub with fingers.
Insert an oven-safe meat thermometer into the thickest part of the breast.
Hyvee Culinary Expert TipTo get an accurate temperature read on your meat, insert the meat thermometer into the thickest part of the meat. Make sure the thermometer is in the middle of the slice and does not touch any bones.
Cover the breasts loosely with foil during the first part of roasting to prevent over-browning.
Uncover turkey near the end of roasting to allow browning to occur. Roast until the meat thermometer registers 165 degrees.
Transfer turkey to a clean cutting board. Tent the breasts loosely with foil and let rest for 15 to 20 minutes before slicing.
Cut breasts into thin slices, and serve.
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