Slow Roasted Turkey Thyme (Printable)

Tender turkey breast infused with thyme and garlic, slow-cooked for juicy, flavorful results.

# What's Needed:

→ Turkey

01 - 1 whole bone-in, skin-on turkey breast (3–4 lbs)

→ Seasoning & Aromatics

02 - 3 tablespoons olive oil or melted butter
03 - 5 garlic cloves, minced
04 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
05 - 1 tablespoon fresh rosemary, finely chopped (optional)
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - Zest of 1 lemon

→ Vegetables for roasting bed

09 - 1 large onion, roughly sliced
10 - 2 carrots, peeled and cut into chunks
11 - 2 celery stalks, cut into chunks

→ For the pan

12 - 1 cup (8 fl oz) low-sodium chicken broth

# How to Make It:

01 - Set oven temperature to 300°F (150°C).
02 - In a small bowl, combine olive oil or melted butter, minced garlic, thyme, rosemary if using, salt, black pepper, and lemon zest.
03 - Pat turkey breast dry. Loosen skin gently and spread half of the herb mixture underneath; rub remaining mixture evenly over the skin.
04 - Scatter onion, carrots, and celery evenly in a roasting pan to form a bed and pour in the chicken broth.
05 - Position turkey breast skin-side up on top of the vegetable bed.
06 - Roast uncovered for 1 hour 45 minutes to 2 hours, or until internal temperature registers 165°F (74°C) at the thickest part.
07 - Increase oven to 425°F (220°C) for the last 10 minutes to crisp the skin if desired.
08 - Remove from oven, tent loosely with foil, and allow to rest for 20 minutes before slicing.
09 - Strain pan juices and serve alongside the sliced turkey breast.

# Tips for Success:

01 -
  • The meat stays unbelievably moist because low temperature lets the proteins relax instead of seizing up.
  • You can prep it in the morning and forget about it until the timer goes off.
  • It makes your kitchen smell like a holiday even when it isnt one.
  • Leftovers slice cleanly for sandwiches and never taste dried out the next day.
02 -
  • Do not skip the resting time or all the juices will run out onto the cutting board instead of staying in the meat.
  • If your turkey breast is smaller than 1.5 kg start checking the temperature at 90 minutes to avoid overcooking.
  • Use a real meat thermometer, guessing by time alone is how you end up with dry turkey.
03 -
  • Loosening the skin without tearing takes a light touch, use your whole hand and go slow.
  • If the skin starts browning too fast, tent the turkey loosely with foil and remove it for the last 10 minutes.
  • Always let your turkey come to room temperature for 30 minutes before roasting so it cooks evenly.

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