Roasted Turkey Breast Italian Recipe High-Protein
This Roasted Turkey Breast Italian Recipe features herb-brined turkey breast infused with rosemary, garlic, and lemon, roasted until golden and juicy. Inspired by traditional Italian techniques, it delivers lean protein with Mediterranean flavors. A fitness-friendly main course that's elegant enough for special occasions.
Ingredients
- 1.5 kg (3.3 lb) boneless, skinless turkey breast
- 60 ml (1/4 cup) extra virgin olive oil
- 6 cloves garlic, minced
- 30 g (1 oz) fresh rosemary, finely chopped
- 15 g (0.5 oz) fresh thyme, finely chopped
- Zest and juice of 2 lemons
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 250 ml (1 cup) low-sodium chicken broth
- 15 ml (1 tablespoon) balsamic vinegar
- 30 g (1 oz) sun-dried tomatoes, chopped
Instructions
-
Pat the turkey breast dry with paper towels and place on a cutting board. Combine olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper in a small bowl to create the herb paste.
-
Rub the herb paste evenly over all surfaces of the turkey breast, working it into any crevices. Let it rest at room temperature for 15 minutes to allow flavors to penetrate.
-
Preheat oven to 190°C (375°F). Place the seasoned turkey breast on a roasting pan lined with parchment paper.
-
Pour chicken broth around the turkey breast (not over it). Drizzle lemon juice over the top and scatter sun-dried tomatoes around the pan.
-
Roast uncovered for 45-50 minutes, basting with pan juices every 15 minutes, until internal temperature reaches 70°C (160°F) when measured with a meat thermometer at the thickest point.
-
Remove from oven and let rest for 10 minutes before slicing. Pour pan juices into a small saucepan and whisk in balsamic vinegar over medium heat for 2 minutes to create a light pan sauce.
-
Slice turkey breast against the grain into 1.5 cm (0.6 inch) thick pieces. Arrange on serving plates and drizzle with the warm pan sauce.
Substitutions
- Replace fresh herbs with 10 g (2 teaspoons) dried Italian seasoning for convenience
- Substitute balsamic vinegar with red wine vinegar or aged vinegar of choice
- Use bone-in turkey breast if preferred; increase cooking time by 10-15 minutes
- Replace sun-dried tomatoes with fresh halved cherry tomatoes added in the final 5 minutes of cooking
Tips
- Use a meat thermometer to ensure perfectly cooked turkey; overcooking dries out the breast
- Letting the turkey rest after roasting redistributes juices and keeps meat moist when sliced
- Basting every 15 minutes creates a golden exterior while maintaining juiciness inside
- Prepare the herb paste up to 4 hours ahead and refrigerate; remove 15 minutes before cooking
In Italian cuisine, roasted poultry is traditionally prepared simply with local herbs and aromatics, reflecting the farm-to-table philosophy of Italian cooking. This recipe honors the Northern Italian technique of roasting lean proteins with abundant fresh herbs and pan sauces rather than heavy cream-based preparations.
Frequently Asked Questions
How long does Roasted Turkey Breast Italian Recipe take to make?
Roasted Turkey Breast Italian Recipe takes about 70 minutes total — 20 minutes of prep and 50 minutes of cooking — and makes 6 servings.
What can I substitute in Roasted Turkey Breast Italian Recipe?
You can adapt it easily: Replace fresh herbs with 10 g (2 teaspoons) dried Italian seasoning for convenience; Substitute balsamic vinegar with red wine vinegar or aged vinegar of choice; Use bone-in turkey breast if preferred; increase cooking time by 10-15 minutes.
How should I store leftover Roasted Turkey Breast Italian Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Roasted Turkey Breast Italian Recipe?
Each serving of Roasted Turkey Breast Italian Recipe has about 42g of protein and 245 calories.
Loading comments...