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juicy baked turkey breast

Juicy Baked Turkey Breast

Anna Chwistek
Baked with garlicky carrots and Brussels sprouts. A perfect one-skillet recipe for a small crowd to make Thanksgiving's dinner super easy, but nonetheless incredibly tasty. Turkey breasts are effortless to roast, no basting, no fuss. They come out golden, juicy and flavorful. The ultimate make ahead solution.
4.67 from 3 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 6 hours
Total Time 7 hours
Course Main Course, Meat, One Pot
Cuisine American
Servings 6
Calories 386 kcal

Ingredients
 
 

Brine

  • 4 cups warm water
  • ¼ cup salt
  • 3 pounds turkey breast boneless/skinless
  • 2 tsp salt divided
  • 2 tsp black pepper divided
  • 2 tsp sweet paprika divided
  • 2 tsp garlic powder divided
  • 2 tsp Italian seasoning divided
  • 1 tsp brown sugar
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 5 carrots peeled, cut into smaller pieces
  • 1 pounds Brussels sprouts halved
  • ½ cups white wine like Pinot Grigio
  • 4 shallots peeled, cut lengthwise
  • 6 sprigs thyme
  • 8 sage leaves
  • ½ cups chicken broth
  • 1 garlic head cut in half

Instructions
 

  • Make the brine. Mix warm water with salt in a shallow dish and add turkey breasts. Be sure that the brine is covering the tenderloins. Cover with plastic wrap and place in the fridge. Let the turkey brine for at least 6 hours or overnight.
  • When ready to bake, remove the turkey from the refrigerator and discard the brine. Rinse the turkey under cold running water and pat dry with paper towel.
    Season the breasts with 1 teaspoon each: salt, pepper, paprika, garlic powder, Italian seasoning and brown sugar. Massage the spices into the turkey, making sure that both sides are covered. Set aside.
  • In the meantime peel and cut carrots into smaller pieces, halve the Brussels sprouts, slice the shallots lengthwise and cut the garlic head in half.
  • Preheat the oven to 400°F/200°C.
  • Heat oil and butter over medium in a large ovenproof skillet or pan. Add turkey and cook, 5 minutes per side. Transfer onto a clean plate.
  • To the same skillet, add sprouts and carrots. Season with the remaining salt, pepper, paprika, garlic powder and Italian seasoning. Cook for 3 minutes. Deglaze with white wine, simmer for 2 minutes. Add shallots, thyme sprigs and sage leaves. Pour in chicken broth and bring to a boil.
  • Return turkey to the skillet and place the garlic head cut-side-down.
  • Transfer the skillet to the oven and bake, uncovered, until the turkey is cooked through and an instant-read thermometer registers 165°F/74°C when inserted into the thickest part, about 25 to 30 minutes.
  • Remove from the oven and allow to rest for 15 minutes before carving. Slice thinly crosswise and serve. Enjoy!

Nutrition

Serving: 0gCalories: 386kcalCarbohydrates: 17gProtein: 53gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 133mgSodium: 6090mgPotassium: 1126mgFiber: 6gSugar: 6gVitamin A: 9616IUVitamin C: 70mgCalcium: 114mgIron: 4mg
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