I’m stoked to be sharing this turkey breast recipe because it is not only easy (and roasted in a cast iron skillet – what?), it’s also flavored with savory spices (and a hint of something you might not expect) which takes the flavor of the meat to the most joyful of places. Oh, and there’s lots of butter. Lots and lots of butter.
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What’s with the cast iron skillet?
Couple reasons I chose to use a skillet for this turkey breast recipe. Number one, I didn’t have a roasting pan. Number two, I didn’t have a roasting pan. As you can see, there was no clear deciding factor other than lack of cooking vessels to use a skillet, but I’m SO glad I did and I don’t know if I’ll ever change it up.
For starters, I 1000 percent believe the cast iron (and my awesome seasoning) is what created such a crispy, beautiful skin for this turkey breast recipe. And, that turkey was perfectly moist when sliced. OMG. I don’t know if I’ve ever tasted such a moist, but well-cooked meat. Maybe it was the skillet?
Washing the meat
We purchased a 4.5 pound turkey breast from the grocery store, that conveniently came with washing and roasting instructions. I went ahead and followed them, by rinsing the breast under cold water, ensuring I get up under the skin and in all the weird parts. When I tell you I dispise prepping meat, I am not exaggerating. But, I also know that if I wanted to create this turkey breast recipe I was going to have to get my hands dirty (lit-tra-ly).
Just make sure you clean the you-know-what out of your sink when you’re done. And, if you think you splashed raw turkey juice on to your sponges or countertop, sanitize, sanitize, sanitize. The Kitchn has some tips on that, here.
Prepping your turkey
I’m not gonna sugarcoat this. You’re gonna need a lot of butter. I used an entire stick of butter as a cozy little bed for my turkey. I use grass-fed butter from Kerrygold that comes in a huge block, so I sliced long thin pieces so that the turkey breast would lay flat on top of it as it melts.
I then used a little more butter (half a stick?) and rubbed it all over the top side of the skin.
After that, I cut up smaller pieces of what butter remained, and placed it up inside and underneath the skin, so that when the turkey was roasting, the butter would melt directly into the meat. Maybe that’s what it was so moist?
Savory spices, garlic + other goodies
After I buttered up my turkey, I put together a savory spice mixture of Italian seasoning, rosemary, garlic powder, and pink salt. I then, dropped a heaping (and I mean, heaping) tablespoon of minced garlic into about a tablespoon of apple cider vinegar.
I mixed that up and poured it into the bottom of the skillet to flavor my butter for basting. I then sprinkled and rubbed the seasoning all over the turkey and up underneath the skin with my butter.
Done and done.
Roast for 2 hours + baste every 30
Your roasting schedule is going to depend on how many pounds of turkey you are roasting. For this turkey breast recipe, I roasted at 325 degrees for about 2.5 hours (to be real, I popped it another 15…or maybe 25 minutes after the meat thermometer popped because I’m terrified of underdone meat). Even with that, the turkey was perfectly cooked.
I set my timer to go off every 30 minutes and when it did, I would baste my turkey with the juices (they smelled SO GOOD, OMG). I didn’t have a fancy turkey baster, so I just used a spoon and made sure I covered the entire turkey each time I basted.
Roasted Turkey Breast Recipe
If you don’t eat it all up in the first sitting your leftovers will keep about 3-4 days in the fridge (in an airtight container). This is perfect if you have out of town guests or like to follow up the “big feast” with a turkey sammy (or lettuce roll-up). Either way, the spices in this turkey breast recipe create such a cozy, flavorful vibe – I hope you love it!
If you’re looking for more dishes to serve this holiday season check out my…
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