This Herb Roasted Turkey Breast is an easy yet crowd-pleasing dinner.
Turkey breast is coated in fat, herbs and garlic, then baked in the oven until juicy and tender.
It requires minimal effort and it’s a great alternative to a whole turkey for Thanksgiving.
Plus this Paleo turkey breast recipe is low carb, Whole30, keto and gluten-free.
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Paleo Turkey Breast Recipe
Whole turkeys can be tricky to cook – if the white meat is tender, the dark meat can be undercooked.
Cook the dark meat properly and then the white meat can be dry.
While you can be successful, making this Paleo turkey breast recipe is a great alternative!
A boneless turkey breast is actually very easy to cook.
And even though you don’t need a turkey breast with skin, it does help to keep it as juicy and flavorful as possible.
And then if you coat the breast in fat, herbs and garlic? Even better!
This is easy enough to make any time but is especially handy as part of a Paleo Thanksgiving menu.
What you need for this Paleo turkey breast recipe
Ingredients:
- 2-2.5 pounds turkey breast roast, preferably with skin
- 4 tablespoons avocado oil or melted, cooled ghee, divided
- 2 tablespoons ghee
- 2 tablespoons minced sage
- 2 tablespoons minced thyme
- 1 tablespoon minced rosemary
- 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon fine sea salt (or 2 teaspoons kosher salt)
- 3/4 teaspoon ground black pepper
Equipment:
- a medium skillet or large skillet – oven-safe and large enough to just fit the turkey breast (I usually go with a 10″ cast iron skillet)
- a cutting board
- a chef’s knife
- a small mixing bowl
- kitchen twine
- scissors (to cut the twine)
- measuring spoons
- an oven probe thermometer (optional but highly recommended)
- aluminum foil
- a carving/slicing knife
- a serving platter
How to make this Paleo turkey breast recipe
Heat the oven to 350°.
Cut 5-6 lengths of kitchen twine, about 8-10″ long. How many you’ll need depends on the size of the turkey breast.
In a small bowl, mix the 3 tablespoons oil or ghee, herbs, garlic, salt and pepper.
On a cutting board, pat the turkey breast dry with paper towels.
Rub the herb mixture all over the turkey.
One at a time, slide a piece of twine under the turkey to the middle of the breast, then pull the ends up on each side and tie securely in a double knot. It doesn’t have to squeeze the turkey tightly but it shouldn’t be loose.
Repeat with the remaining twine, spacing them out every 1-2″ or so from the center of the breast toward the ends.
Trim any long ends of twine but leave the knots undisturbed.
This will help make sure the turkey cooks evenly.
Heat 1 tablespoon of oil or ghee in an oven-safe skillet over medium heat.
Add the turkey skin-side down and cook for 4-5 minutes without moving it, until the skin looks crisp and brown.
Flip the turkey over so it’s skin-side up in the skillet, then transfer the skillet to the oven (with the oven probe thermometer, if using).
Let it roast for approx. 15 minutes per pound (about 30-45 minutes), or until the thermometer reaches 160°.
Halfway through the cooking time, add the 2 tablespoons ghee to the skillet, let it melt and occasionally baste the turkey with the ghee and drippings.
Once the turkey is done, remove the skillet from the oven.
If the skin isn’t quite as crisp as you’d like, you can also broil the breast skin-side up for 1-3 minutes. Be sure to check it frequently to make sure it doesn’t burn.
Remove the turkey to a cutting board (preferably the kind with a moat to catch the juices) and cover loosely with foil for 15-20 minutes. Reserve the skillet.
Snip and remove the twine.
Slice into approx. 1/4-1/2″ slices. Arrange on a platter.
If necessary, re-warm the pan juices in the skillet over medium heat, then drizzle them over the turkey and serve.
Make ahead and leftovers
This Paleo and Whole30 turkey breast can be coated in the herb mixture, tied up with twine and wrapped tightly with plastic wrap up to 24 hours in advance. Bring to room temperature before cooking.
Leftovers can be kept in the fridge for up to 5 days.
Any cooked, unsliced turkey can be wrapped tightly in plastic wrap, then aluminum foil, and frozen in an airtight container for up to 3 months. Thaw overnight in the fridge.
Reheat the leftovers in a 300° oven – the amount of time will vary depending on the size of the breast.
To re-crisp the skin, broil the turkey skin-side up for 1-3 minutes, checking frequently.
See below for ideas on how to use leftovers.
What to serve with this Roast Turkey Breast
- Brown Gravy (Paleo, Whole30)
- Mashed Potatoes (Paleo, Whole30)
- Mashed Parsnips (Paleo, Whole30)
- Balsamic Roasted Green Beans & Brussels Sprouts (Paleo, Whole30)
- Date & Orange Cranberry Sauce (Paleo, Whole30)
- Sausage, Sweet Potato and Apple Stuffing (Paleo, Whole30)
- Brussels Sprouts Casserole (Paleo, Whole30)
Recipes for turkey leftovers
Herb Roasted Turkey Breast (Paleo, Whole30, keto)
Ingredients
- 4 tablespoons avocado oil or melted, cooled ghee, divided
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced garlic
- 1 teaspoon fine sea salt
- ¾ teaspoon ground black pepper
- 2-2½ pounds boneless turkey breast roast, preferably skin-on
- 2 tablespoons ghee
Instructions
- Heat the oven to 350°.
- Cut 5-6 lengths of kitchen twine, about 8-10" long. How many you'll need depends on the size of the turkey breast.
- In a small bowl, mix the 3 tablespoons oil or ghee, herbs, garlic, salt and pepper.
- On a cutting board, pat the turkey breast dry with paper towels. Rub the herb mixture all over the turkey.
- One at a time, slide a piece of twine under the turkey to the middle of the breast, then pull the ends up on each side and tie securely in a double knot. It doesn't have to squeeze the turkey tightly but it shouldn't be loose. Repeat with the remaining twine, spacing them out every 1-2" or so from the center of the breast toward the ends. Trim any long ends of twine but leave the knots undisturbed.This will help make sure the turkey cooks evenly.
- In an oven-safe skillet just large enough to fit the breast (a 10" cast iron skillet usually works well; keep in mind the breast will shrink as it cooked), heat 1 tablespoon avocado oil or ghee over medium-high heat until shimmering.
- Add the turkey skin-side down and cook for 4-5 minutes without moving it, until the skin looks crisp and brown.
- Flip the turkey over so it's skin-side up in the skillet, then transfer the skillet to the oven (with an oven probe thermometer, if using). Let it roast for approx. 15 minutes per pound (about 30-40 minutes), or until the thermometer reaches 160°. Halfway through the cooking time, add the 2 tablespoons ghee to the skillet, let it melt and occasionally baste the turkey with the ghee and drippings in the pan.
- Once the turkey is done, remove the skillet from the oven. If the skin isn't quite as crisp as you'd like, you can also broil the breast skin-side up for 1-3 minutes. Be sure to check frequently to make sure it doesn't burn.
- Remove the turkey to a cutting board (preferably the kind with a moat to catch the juices) and cover loosely with foil for 15-20 minutes. Reserve the skillet.
- Snip and remove the twine. Slice the turkey into approx. 1/4-1/2"slices. Arrange on a platter. If necessary, re-warm the pan juices in the skillet over medium heat, then drizzle them over the turkey and serve.
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