Slow Roasted Turkey Thyme (Printable Version)

Juicy turkey breast slow-cooked with fresh thyme, garlic, and herbs for a flavorful main course.

# What You'll Need:

→ Turkey

01 - 1 whole bone-in, skin-on turkey breast (3 to 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 low-sodium chicken broth (240 ml)

# Step-by-Step:

01 - Set the oven to 300°F.
02 - Combine olive oil or melted butter, minced garlic, thyme, rosemary if using, salt, pepper, and lemon zest in a small bowl.
03 - Pat turkey breast dry. Loosen skin carefully and spread half of the herb mixture beneath it. Rub remaining mixture evenly over the skin.
04 - Place onion, carrots, and celery in a roasting pan to form a bed and pour in chicken broth.
05 - Place turkey breast skin-side up on top of the vegetable bed.
06 - Cook uncovered for 1 hour 45 minutes to 2 hours, until internal temperature reaches 165°F at the thickest part.
07 - If desired, increase oven temperature to 425°F during the last 10 minutes to crisp the skin.
08 - Remove from oven, tent loosely with foil, and let rest for 20 minutes before carving.
09 - Strain pan juices and serve alongside the sliced turkey.

# Expert Advice:

01 -
  • The low temperature keeps every bite incredibly moist, no dry edges or overdone spots.
  • Thyme and garlic seep under the skin, so flavor goes deep instead of sitting on the surface.
  • It frees up your oven time and attention for everything else on the table.
02 -
  • Drying the skin completely before seasoning is non-negotiable if you want it to crisp instead of steam.
  • Don't skip the rest after roasting or you'll lose all that moisture the moment you slice into it.
  • Use a meat thermometer instead of guessing. Overcooked turkey is the easiest mistake to make.
03 -
  • Loosening the skin without tearing it takes a gentle hand. Start at the thickest part and work slowly.
  • If your oven runs hot, check the temperature 15 minutes early to avoid overshooting.
  • Let the turkey come to room temperature for 30 minutes before roasting so it cooks more evenly.

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