Crispy Broiled Turkey Breast - Easy And Delicious!
Nutritional value per serving
Calories280kcal
Carbs1gram
Fat7gram
Protein45gram
Ingredients
- Turkey breast (skin on, boneless) - Choose a fresh, firm turkey breast with intact skin for best crispiness.500 g
- Olive oil - Use extra virgin for better flavor.1 tbsp
- Garlic powder1 tsp
- Smoked paprika - Adds a lovely smoky aroma.1/2 tsp
- Salt - Use kosher or sea salt.1 tsp
- Black pepper - Freshly ground is preferred.1/2 tsp
This recipe shows you how to broil turkey breast to achieve a wonderfully crispy exterior with juicy and tender meat inside. Using common ingredients and simple kitchen tools, this method is beginner-friendly and quick, making it perfect for everyday meals. The total cost of ingredients is about $8 USD / €7.5 / £6 / ₹600, and the dish yields about 4 servings, with approximately 280 kcal per serving. This recipe is suitable for a high-protein, low-carb diet and is of easy complexity. Total time required is about 35 minutes.
Preparation instructions
Prepare the turkey breast
1Pat the turkey breast dry with paper towels to remove any excess moisture. This helps achieve crispy skin. Score the skin lightly in a diamond pattern, being careful not to cut into the meat. This allows fat to render and skin to crisp.
Season the turkey breast
2Rub the turkey breast with olive oil evenly all over. Then sprinkle garlic powder, smoked paprika, salt, and black pepper evenly on all sides, pressing gently to adhere the seasonings.
Preheat the broiler
3Set your oven rack about 15 cm (6 inches) from the broiler element. Preheat your grill/broiler on high for 5 minutes. This ensures a very hot environment for crisp skin.
Broil the turkey breast
4Place the turkey breast on a broiler pan or oven-safe wire rack over a baking sheet to catch drippings. Broil for 10 minutes, watching carefully to avoid burning. The skin should start crisping and browning.
Flip and continue broiling
5Carefully flip the turkey breast over using tongs. Broil the other side for an additional 10-15 minutes until the internal temperature reaches 75°C (165°F), which is safe for turkey. Use a meat thermometer inserted into the thickest part of the meat to check.
Rest and serve
6Remove the turkey from the oven and tent loosely with foil. Let it rest for 5-10 minutes to allow juices to redistribute. This will keep your turkey juicy when cutting. Then slice and serve.
Cooking Tips
1Always use a clean meat thermometer to check internal temperature; this ensures it is fully cooked and safe to eat.
2Avoid cross-contamination by using separate cutting boards and utensils for raw turkey and other foods.
3If your broiler is very powerful, watch the turkey closely to avoid burning the skin.
4Letting the meat rest after cooking dramatically improves juiciness and flavor.
5You can substitute smoked paprika with regular paprika or chili powder for a different flavor profile.
Equipment Needed
- Oven broiler or grill with broiler setting
- Broiler pan or wire rack with baking sheet
- Meat thermometer
- Tongs
- Sharp knife
- Paper towels
Grocery Shopping List
- [ ] Turkey breast with skin, boneless (500g) — Approx. $6.50: Look for fresh, firm turkey breast with the skin intact; avoid bruised or discolored spots.
- [ ] Olive oil (1 tbsp) — Approx. $0.50: Choose extra virgin olive oil for better flavor.
- [ ] Garlic powder (1 tsp) — Approx. $0.20: Opt for fresh, aromatic garlic powder.
- [ ] Smoked paprika (1/2 tsp) — Approx. $0.30: Adds smoky flavor; also great for other dishes.
- [ ] Salt (1 tsp) — Approx. $0.05: Use kosher or sea salt if possible.
- [ ] Black pepper (1/2 tsp) — Approx. $0.20: Freshly ground pepper is best for flavor.
Total Approximate Cost: $7.75
FAQ
Can I use turkey breast without skin for this recipe?
You can, but the skin helps achieve that crispy texture. Without skin, the turkey breast will be less crispy and may dry out more easily.
How do I know when the turkey breast is safely cooked?
Use a meat thermometer inserted in the thickest part of the meat; it should read at least 75°C (165°F). This ensures the turkey is safe to eat.
Can I marinate the turkey breast before broiling?
Yes, marinating is fine. Just pat the turkey dry before seasoning and broiling to help the skin crisp up.
What if I don’t have a broiler pan?
You can use a wire rack placed over a baking sheet to allow air circulation and catch drippings. Avoid placing turkey directly on a baking sheet.