Roasted Boneless Turkey Breast
Ingredients
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1 teaspoon salt
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1 teaspoon light brown sugar
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½ teaspoon cayenne pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon paprika
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¼ teaspoon dried thyme
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the spice rub
To a small bowl, add the salt, brown sugar, cayenne, garlic powder, onion powder, paprika, thyme, oregano and pepper. Stir to combine.
1 teaspoon salt
1 teaspoon light brown sugar
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
dried oregano
¼ teaspoon dried thyme
¼ teaspoon black pepper
small bowl
measuring spoons
spatula
Rub the turkey
Place the turkey breast in a large bowl and pat dry with paper towels. Add the spice rub to the bowl and rub the turkey all over, including under the net if there is one, massaging the meat gently and making sure the entire surface is covered in spices.
large bowl
1 boneless turkey breast
paper towels
Oil the turkey
Use your fingers to spread the oil over the turkey breast.
1 teaspoon canola oil
Insert the June Food Thermometer
Place the turkey breast presentation-side up (smoother-side up) on a June Roasting Rack set in a June Pan. Insert the June Food Thermometer into the thickest part of the breast, ensuring that the tip of the thermometer is in the geometric center of the breast.
June Roasting Rack
June Pan
June Food Thermometer
Roast the turkey breast
Place the June Pan on the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the turkey until it’s cooked through and golden brown, about 1 hour. June will notify you when the turkey is ready.
June Oven
Serve
Remove the turkey from the June Oven and transfer it to a chopping board or plate. Allow the turkey to rest uncovered 15 minutes. Remove the net surrounding the turkey breast before slicing and serving.