2 turkey breasts, halves, bone-in or boneless, skin on
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic poweder
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon ground sage
1 teaspoon dried thyme
Preheat oven to 450 degrees F. Fit a roasting pan with a roasting rack and spray the rack with olive oil spray.
Brush the turkey breast halves with olive oil and rub with the seasoning mix.
Place skin side up on the roasting rack.
Roast 45-60 minutes, until the skin is brown and juices run clear when pierced with a fork. If using an instant-read thermometer, your target temperature is 165 degrees F, but you can take the turkey out of the oven at 160 degrees F. It will reach 165 degrees while it rests. If roasting longer than 45 minutes, cover loosely with foil to avoid scorching the top.
Remove from oven, cover loosely with foil and allow to rest 15-20 minutes, still on rack, before carving.
If roasting a whole turkey breast rather than turkey breast halves, you’ll need significantly more time. Last time I roasted a 3½-lb. whole turkey breast, I roasted for 1¾ hours – it took that long for an instant-read thermometer to register 160 degrees F. It turned out fabulous, with crisp, savory skin and very juicy meat, the juiciest we’ve ever had actually. But it does require a longer time commitment than turkey breast halves, and you should loosely cover it with foil after the first 45 minutes of roasting, to avoid scorching the top.
Serving Size: 6 oz cooked
Total Fat: 8 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sugar: 0 g
Sodium: 154 mg
Carbs: 0 g
Protein: 31 g