Oven Roasted Turkey Breast Recipe | Taste.sg (2025)

Turkey breast: The main protein of the dish, providing a lean and tender meat option.

Olive oil: Used to coat the turkey breast, helping to keep it moist and adding a rich flavor.

Salt: Enhances the natural flavors of the turkey and other ingredients.

Freshly ground black pepper: Adds a subtle heat and depth of flavor to the turkey.

Garlic powder: Infuses the turkey with a savory, aromatic taste.

Paprika: Provides a mild, sweet flavor and a beautiful color to the roasted turkey.

• turkey breast - Substitute with chicken breast: Chicken breast is a lean protein that can be roasted similarly to turkey breast, though it may cook faster due to its smaller size.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar peppery heat but with a slightly different flavor profile.

• garlic powder - Substitute with onion powder: Onion powder can offer a similar savory depth, though it will have a different aromatic profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat, so use it sparingly if you prefer less spice.

• Allow the turkey breast to cool completely before storing. This helps maintain its texture and flavor.
• Wrap the turkey breast tightly in aluminum foil or plastic wrap to prevent it from drying out.
• Place the wrapped turkey breast in an airtight container or a resealable plastic bag for added protection.
• Store the turkey breast in the refrigerator if you plan to consume it within 3-4 days.
• For longer storage, freeze the turkey breast by placing it in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the turkey breast in the refrigerator overnight. This slow thawing process helps retain moisture and flavor.
• Reheat the turkey breast in the oven at 325°F (165°C) until it reaches an internal temperature of 165°F (74°C). Cover it with foil to keep it moist.
• Alternatively, you can slice the turkey breast and reheat it in a sauce or gravy on the stovetop for added flavor and moisture.

• Preheat your oven to 325°F (165°C). Place the leftover turkey breast in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with aluminum foil and heat for about 20-30 minutes, or until warmed through.

• For a quicker option, use the microwave. Slice the turkey breast into even pieces and place them on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a bit of olive oil or butter. Place the sliced turkey breast in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until warmed through.

• To reheat in an air fryer, preheat the air fryer to 350°F (175°C). Place the turkey breast slices in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure even heating.

• For a sous vide method, place the turkey breast slices in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge in a water bath heated to 140°F (60°C) and let it warm for about 30 minutes. This method ensures the turkey remains juicy and tender.

• Oven: The primary appliance used to roast the turkey breast at a consistent temperature of 375°F (190°C).

• Roasting pan: A large, sturdy pan designed to hold the turkey breast and collect any drippings during roasting.

• Meat thermometer: An essential tool to check the internal temperature of the turkey breast, ensuring it reaches 165°F (74°C) for safe consumption.

• Basting brush: Used to evenly coat the turkey breast with olive oil and seasoning.

• Cutting board: A stable surface to rest the turkey breast before and after roasting.

• Sharp knife: Necessary for slicing the turkey breast once it has rested.

• Measuring spoons: Used to measure out the salt, pepper, garlic powder, and paprika accurately.

• Mixing bowl: A bowl to combine the olive oil and seasonings before applying them to the turkey breast.

• Aluminum foil: Optional, but can be used to tent the turkey breast if it starts to brown too quickly in the oven.

• Tongs: Useful for handling the turkey breast without piercing it, which helps retain its juices.

Prepare ingredients ahead: Measure and mix spices and olive oil the night before to save time on the day of cooking.

Use a meat thermometer: This ensures the turkey breast reaches the perfect internal temperature without constant checking.

Line the roasting pan: Use aluminum foil or parchment paper to make cleanup quicker and easier.

Preheat the oven: Start preheating the oven while you prepare the turkey breast to save time.

Resting time: Use the 10-15 minutes resting period to prepare side dishes or clean up the kitchen.