This herb-roasted recipe locks in all the drippings for the juiciest turkey you’ll ever make.

Infused with the aromatic flavors of rosemary and thyme, this recipe is bursting with flavor. It includes a buttery garlic baste that’s completely Paleo-friendly and gluten-free.

The trick to keeping the turkey moist is to brine the turkey breast ahead of time. Brining is a simple process that soaks the turkey breast in a solution of salt and water for at least 4 hours. This helps the turkey absorb and break down muscle proteins to prevent the turkey from toughening up. Once the turkey breast is done brining, it’s essential to rinse the breast well with water.

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After brining, melt half a cup of ghee in a large skillet over medium heat. Add in the minced garlic, rosemary, and thyme – stirring well for the next five minutes. Allow the ghee to fully infuse with the herbs and garlic, then strain the melted ghee and save the herbs for later.

Next, place the turkey breast skin side up on a parchment-lined baking pan. Generously rub the turkey with the herb-infused ghee and top with the garlic mixture. Sprinkle the Himalayan salt over the entire turkey breast, then roast it in the oven at 325°F for one hour, before turning on the broiler. Cook until the top turns golden brown. Serve the turkey breast with fresh rosemary sprigs for garnish and your favorite hearty side dishes!

Felicia Lim

No-Fail, Juicy Herb-Roasted Turkey Breast

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Total time:5 hrs
25 mins

Inactive Time: 4 hrs 4 hours

Cook Time:1 hr 15 mins 1 hour 15 minutes

Prep Time: 10 mins 10 minutes

Serves:4

No-Fail, Juicy Herb-Roasted Turkey Breast

Recipe by: Felicia Lim

This herb-roasted recipe locks in all the drippings for the juiciest turkey you'll ever make.

Tools

• Large baking pan
• Parchment paper
• Large pot
• Large skillet

Ingredients

• 1 bone-in, skin-on turkey breast (approximately 2 -2 ½ lbs)
• 1 gallon cold water
• 1 cup salt
• 3/4 cup ghee, divided
• 8 garlic cloves, minced
• 1 T fresh rosemary, finely chopped
• 1 T fresh thyme, finely chopped
• ½ t ground black pepper
• 2 t Himalayan pink salt
• 3-4 sprigs fresh rosemary, for garnish

Instructions

• Preheat the oven to 325°F and line a large baking pan with parchment paper. Pat the turkey dry with paper towels.
• Mix cold water and salt in a large pot, stir until salt is dissolved. Add the turkey breast to the pot and let it refrigerate for at least 4 hours, then fully rinse with cold water.
• In a skillet over medium heat, melt ½ cup ghee. Add the minced garlic, chopped herbs, and black pepper. Mix everything for 5 minutes, then strain the ghee and save the herbs for later. Let the ghee cool slightly to solidify a bit.
• Place the turkey breast on the prepared baking pan, with the skin side up. Rub the entire turkey breast with the herb-infused ghee mixture. Top with the saved herbs, and sprinkle the Himalayan pink salt on top.
• Bake the turkey breast for 1 hour, or until the internal temperature reaches 145°F.
• Switch on the broiler to low and brush the turkey with the juices inside the pan. Let it broil for 10 to 15 minutes, or until the internal temperature reaches 155°F. The top of the turkey breast should be golden brown.
• Serve in a casserole dish garnished with fresh rosemary sprigs.

Tip: This recipe uses a broiler to achieve the golden brown crust on top. However, if you don’t have a broiler, simply sear the turkey breast skin-side-down in a skillet over high-heat before roasting in the oven.

Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Black pepper (Frontier)

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