Pin
Oven-baked turkey breast soaked in a garlic and herb marinade makes for ultra-juicy, super tender meat that's packed with bold flavor. It's a go-to for when you're craving a filling but light meal that comes together with barely any prep and still turns heads at the table.
I first made this at a laid-back family barbecue and ever since, it pops up almost every Sunday. Whenever friends come by, getting it ready is a breeze—and everyone raves about it.
Ingredients
- Turkey breast: ask the butcher for a fresh cut if possible, makes for tastier, juicier meat
- Apple cider vinegar: brings gentle tang and keeps the texture soft
- Brown sugar: cuts the sharpness and adds a touch of caramel flavor
- Dijon mustard: gives it a rich, punchy undertone
- Garlic: freshly minced works best to punch up the taste
- Fresh rosemary: adds cool, earthy notes—leave the stems whole
- Fresh thyme: for that Mediterranean aroma, go for plump bunches
- Coarse salt: brings out all the flavors and makes seasoning easier
- Black pepper: freshly cracked is best for more robust flavor
- Extra virgin olive oil: locks in juice and melds everything together—use the good stuff
Step-by-step guide
- Letting it rest and serving:
- Pull that juicy turkey breast out of the oven and cover it for a good ten minutes. This keeps it moist and tender. Slice it up and plate while it’s warm.
- Baking in the oven:
- Move your skillet with the turkey straight into a hot oven. Let it roast for 30-40 minutes. Meat thermometer should read 74°C in the thickest part.
- Searing the meat:
- Get an oven-safe pan hot over medium-high heat with the rest of the olive oil. Drop in the turkey. If it’s too crowded, batch it out. Sear each side three to four minutes till you’ve got a golden crust.
- Preheating your oven:
- Fire up the oven to 200°C so it’s ready as soon as the meat hits the pan.
- Marinate the turkey:
- Place the meat in, making sure it’s fully surrounded by marinade. Pop a lid on, stash it in the fridge for at least 30 minutes—overnight's even better. That's how you’ll get max flavor.
- Making the marinade:
- In a roomy bowl, stir together vinegar, sugar, mustard, garlic, thyme, rosemary, salt, pepper, and two tablespoons olive oil until smooth and mixed up.
Pin
Good to know
- Packed with protein, low in fat, and full of nutrients
- You can totally prep it ahead and freeze extras for later
- Works great for lunchtime but also fancy enough for a big dinner
I honestly can't get enough fresh rosemary here, its earthy smell just fits so well with mild turkey. Once, I made this for my dad's birthday and now it's requested every single year.
Storage advice
- Slice up the cooled turkey and stash it in an airtight container in the fridge for up to two days
- For longer keeping, freeze it in portions so it stays fresher
- Let it thaw slow and steady in the fridge so it keeps its juicy texture
Ingredient swaps
- Swap in oregano or marjoram for the rosemary or thyme if that's what you've got
- No apple cider vinegar? White wine vinegar or a splash of lemon will work
- If Dijon is missing from your fridge, grainy mustard makes it more rustic
Pin
Serving ideas
- Goes awesome with roasted potatoes, a crisp salad, or cooked veggies
- Drizzle the meat with a little of the pan juices for extra yum
- Perfect for special occasions or when company’s coming since it all can be prepped in advance
Cultural background
Baking poultry in the oven is a classic move at German family gatherings. Marinating isn’t just about flavor—it keeps lean meat like turkey nice and moist, too. Lots of kitchens around the country swear by this hack.
Common Recipe Questions
- → How long should I let the turkey sit in the marinade?
At least half an hour, but it'll taste even better if you let it go overnight.
- → Which herbs go best in this?
Rosemary and thyme bring out awesome flavors here and just work so well with garlic.
- → How do I know the turkey’s cooked through?
Stick a meat thermometer in the thickest spot—once it hits 74°C, you're good to go. Juicy and safe to eat.
- → Can I use something besides turkey?
For sure! Chicken breast works just as well and tastes great with the same marinade and oven method.
- → What’s the trick for juicy turkey after baking?
Let those fillets rest for 10 minutes after baking. That way, the juices spread out instead of running off.