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Whole30 turkey breast roasted in a cast iron pan on a white wooden table surrounded by fresh thyme, fresh sage, garlic cloves and kitchen twine
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Herb Roasted Turkey Breast (Paleo, Whole30, keto)

This roasted turkey breast recipe is an easy yet elegant alternative to a whole turkey on Thanksgiving. But you'll also want to make it for many other occasions! Turkey breast is coated in herbs and garlic, then roasted until juicy and tender. It's perfect for anyone but especially if you're gluten-free, Paleo, Whole30 or keto!
Prep Time20 minutes
Cook Time40 minutes
resting time20 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 431kcal
Author: Don Baiocchi

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.

Notes

The number of servings can vary depending on how big your turkey breast is.
Make ahead and leftovers
This 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.

Nutrition

Calories: 431kcal | Carbohydrates: 2g | Protein: 42g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 136mg | Sodium: 500mg | Potassium: 553mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg