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Convection Oven Herb-Roasted Turkey Breast

Yields6 ServingsCook Time2 hrs

Stuffed turkey breast with baked vegetables and spices on a black background.

 67 lbs turkey breast (skin on for best results)
 1 ½ tsp salt
 1 tsp ground black pepper
 4 oz unsalted butter, softened
 2 tsp garlic, crushed
 1 tbsp fresh sage, minced
 1 tbsp fresh rosemary, minced
 1 tbsp fresh thyme, minced
 1 tsp paprika
 1 tbsp parsley, chopped
 1 onion, quartered
 1 celery stalk
 6 cloves of garlic, crushed
 2 sprigs of rosemary (optional, for garnish)

Using paper towels, pat the turkey breast dry.


Season the turkey breast with salt and pepper, slipping some salt under the skin whenever possible.


In a small bowl, combine the butter, minced garlic, sage, rosemary, thyme, paprika, and parsley. We like to make more mixture to store in the fridge to have it ready for another day, it always comes in handy!


Carefully loosen up the turkey skin by running your fingers between the skin and the meat. Be extra careful on this part, the skin is very fragile and might tear up.


Rub the turkey and under the skin with a generous amount of the prepared butter-herb mixture. Let it rest in the fridge for up to 24 hours for the best taste.


Take the turkey out of the fridge an hour before cooking to bring it to room temperature.


If you have multiple racks for your convection oven, use the shortest one, keeping the most amount of space possible between the rack and the heating element, so the turkey has plenty of room to cook.


Preheat your convection oven to 350ºF. If your convection oven does not have the option to change temperatures, simply use the default temperature.


In a baking dish, place the onion, celery, and garlic, then place the turkey breast-side up.


Roast the turkey for 45 minutes, then, reduce the heat to about 250°F. Continue to roast for about an hour or more depending on the size of your turkey breast. If your convection oven does not allow for temperature control, simply make sure to monitor your turkey more than usual to make sure it won’t overcook.


Stick a food-grade thermometer to the thickest part of the meat to check the internal temperature of the turkey (be careful not to touch the bones) to know if it’s cooked. The internal temperature should be 165ºF.


Check the color of the turkey. If it’s browning too fast, but the inner temperature is not ideal, cover the breast by tenting it on a piece of foil to prevent over-browning.


Once finished, remove the turkey from the oven. Allow it to rest for about 15- 20 minutes before carving it. This allows the juices settle back into the meat, giving you the juiciest result.


Garnish with rosemary sprigs and serve.


(Additional) You may use the turkey drippings to make a gravy. Just don’t include the herbs and onions with the gravy unless preferred.

Nutrition Facts

Servings 6