Incredibly moist, juicy and tender, Thyme, Rosemary and Yogurt Marinated Roast Turkey Breast is perfect for a small group at Thanksgiving or even Sunday Dinner.
Pin Roast Turkey Breast with Thyme, Rosemary & Yogurt Marinade here.
I am updating an old recipe. Did you ever see my recipe for Thyme, Rosemary & Yogurt Turkey Breast? It was a great recipe, but a really bad photograph. I wanted to take new photos so I set about making it again. In that recipe, I had found a whole bone-in turkey breast. It was huge! I couldn’t find a whole one this time, but did find a half, bone-in turkey breast. Since I wasn’t trying to feed a lot of people, this was perfect for my recipe re-do. The biggest complaint I get about roast turkey breast is getting the skin crispy and browned.
Recently one of Food Done Light’s readers asked me about it. There are two steps that are imperative to crispy skin. The first is that you need to run your finger in between the skin and the meat to detach them from each other. If you have a whole turkey or chicken, place the turkey so that the top of the breast with the wings is facing you. Push your index finger under the skin of the breast and in between the meat. Gently wiggle your finger and gently push it forward. You will feel the skin releasing. Work your way all the way down to the bottom of the breast and onto the sides where the thigh and drumstick are. For a single roast turkey breast like this, I started at the larger end and gently worked my way down.
Now you have some air flow between the two. Next use yogurt. Yes, yogurt not butter. I took this tip from my husband’s countrymen when making tandoori chicken. They use yogurt to marinade it. It’s the same principle as soaking chicken in buttermilk before frying. The yogurt tenderizes the meat and helps to keep it moist. After I have detached the skin, I use a spoon and push a small amount of the yogurt under the skin. I use my finger to spread it all around the turkey. If I cannot reach the legs, I’ll put a spoonful down as far as I can and massage the outside of the skin to move the yogurt down to cover all of the meat. If there is any left over, I will rub it on the skin.
One other tip. Before you start to detach the skin, dry off the outside of the skin with a paper towel. Once you have done these steps once or twice, it becomes really easy. You should achieve the crispy, brown skin that you want. Of course, after all that work you are not actually going to eat the skin, right? Ok a small piece or two of skin may find its way into my mouth. I cannot fully resist. It is where all the fat and calories are, so I do try to be sensible. I make sure to take off all the skin from the leftovers.
Talking of leftovers, I’ve been working on lots of ways to use up leftover roast turkey breast. I’ve got two recipes coming up in the next two weeks. In the meantime, try Salsa Verde Chicken Enchilada Casserole, Turkey Pot Pie Stuffed Sweet Potatoes, Turkey Pot Pie Bites, and Turkey Cobb Salad Lettuce Wraps.
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Thyme, Rosemary & Yogurt Marinated Turkey Breast Recipe
Thyme, Rosemary & Yogurt Marinated Roast Turkey Breast Recipe
- 3 lb turkey breast on the bone
- 1/3 cup 0% fat Fage Greek Yogurt
- Zest of lemon orange and lime
- 1 tsp fresh thyme
- 1 tsp fresh chopped rosemary
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2 garlic cloves minced
Preheat oven to 325°.
In a small bowl, mix yogurt, lemon zest, orange zest, lime zest, spices and garlic.
Place the turkey on a cutting board and pat dry with a paper towel.
Gently push one finger between the skin and the breast meat gently wiggling your finger to separate the skin from the meat. Gently push your finger further down the breast. Be careful not to puncture the skin.
Trim off any loose pieces of skin hanging off.
Take a spoonful of the yogurt mixture and place it under the skin. Massage it around the breast with your hand. You can place your hand on top of the breast and push the yogurt around. Continue to push and massage the yogurt all around the breast. Use most of the yogurt under the skin.
Rub the remaining on the outside of the skin.
Place the turkey with the bone down in a large oven proof skillet or cast iron skillet.
Bake until the internal temperature reaches 165°, about 45 minutes to 1 hour.
Carefully take the skillet out of the oven and place it on the stove.
Take out the turkey and place on a cutting board. Tent with foil to keep warm.
Let rest for 15 minutes before carving.
I calculated 2 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie turkey recipes: