You don’t have to cook a 20 pound bird to enjoy great roasted turkey, especially if you don’t have a large family. This is a simple recipe and you can change up the spices whenever you like. Roasting a smaller part of the bird will also make it more juicy.
The easiest, and cleanest, way to roast is to use a pan with edges covered with foil. Then, if you have a rack, place it on the pan. This allows the hot air to circulate around the entire turkey breast. You may use a larger roasting pan, if preferred. I used one of my cooling racks I cool cookies on after baking.
How to Roast
- Brush the turkey with melted butter.
- Rub with spices. I used sea salt, black pepper, smoked paprika and dried thyme.
- Bake for 20 minutes to brown the skin.
- Loosely place foil over turkey to prevent burning.
- Cook another 45 – 60 minutes.
- Use a meat thermometer to make sure the largest part of the turkey has heated to 160 degrees F.
- Remove from oven and let rest for 20 minutes so it’s nice and juicy.
It’s THAT easy!
Add some roasted vegetables and cranberry chutney, you’ve got a delicious meal without all the fuss.
Enjoy the holiday with family, have some good food and great conversation. Don’t miss one precious moment. Happy Thanksgiving!
Roasted Turkey Breast
- 1 1/2 tsp sea salt
- 3/4 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp dried thyme
- 4 tbsp melted butter
- 1 turkey breast with skin (about 2.5 lbs.)
Preheat oven to 450° F.
Cover pan with foil, add rack, and set aside.
In a small bowl, mix together sea salt, black pepper, smoked paprika and thyme.
Brush turkey with melted butter.
Rub both sides of the turkey with spice mixture.
Place turkey on rack and bake for 20 minutes to brown the skin.
Loosely place foil over turkey to prevent burning.
Cook another 45 - 60 minutes.
Use a meat thermometer to make sure the largest part of the turkey has heated to 160 degrees F.
Remove from oven and let rest for 20 minutes.