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Fall Harvest Roasted Turkey Breast is a perfect recipe for Thanksgiving if you don't want to cook the whole bird.

Fall Harvest Roasted Turkey Breast

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 413kcal
Author: Edyta
Fall Harvest Roasted Turkey Breast is a perfect recipe for Thanksgiving if you don't want to cook the whole bird.
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For the roast

  • 2,5 lbs turkey breast up to 3 lbs, boneless, skin-on
  • 2 apples peeled, cored and quartered
  • 1 onion medium, sweet, quartered
  • 3 sage leaves fresh
  • 1 string rosemary fresh
  • 4 strings thyme fresh
  • 1 whole garlic bottom cut off
  • 2 tbsp olive oil extra virgin
  • 2 tbsp lemon juice
  • 1 teaspoon thyme dried
  • 1/2 teaspoon salt
  • 2 cups chicken stock or more
  • 1/4 cup dried cranberries

For the rub

  • 2 teaspoon rosemary fresh, chopped
  • 2 teaspoon thyme fresh. chopped
  • 2 teaspoon sage fresh, chopped
  • 2 teaspoon sweet paprika
  • 2 teaspoon mustard seeds granulated
  • 2 cloves garlic large, minced
  • 1,5 teaspoon salt
  • 3 tablespoon olive oil extra virgin
  • juice from half a lemon
  • freshly ground pepper

For the glaze

  • 2 tablespoon honey
  • 2 tablespoon apple cider


  • Add apples, onions, garlic and whole herbs to the cast iron skillet or baking dish; Add olive oil and lemon juice and season everything with salt, pepper, dried theme;
  • In a bowl combine the rub ingredients: garlic, fresh herbs, paprika, mustard seeds, salt, pepper, olive oil and lemon juice;
  • Rub the paste on the entire breast from both sides and place it on top of the bed of onions and apples;
  • Add cranberries and one cup of chicken stock. You will be adding chicken stock as the turkey is cooking to ensure that there is enough liquid to baste the breast. You may use between 2-4 cups of chicken stock;
  • Preheat the oven to 450F degrees and roast turkey for 20 minutes;
  • Reduce the heat to 325F and roast for approximately another 1hr, or 1hr & 20 mins;
  • Baste the breast with the pan juices every 15-20 minutes;
  • Start checking the temperature the bird after it's baked in the oven for an hour
  • When the internal temperature reaches 150-155F baste it with the cider-honey glaze and cook for another 15-20 minutes, until the internal temperate reaches 165F;
  • Remove from the oven and let it rest for about 15 minutes before carving.


Calories: 413kcal | Carbohydrates: 25g | Protein: 43g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 1282mg | Potassium: 655mg | Fiber: 2g | Sugar: 18g | Vitamin A: 480IU | Vitamin C: 9.2mg | Calcium: 49mg | Iron: 1.9mg