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Jamie Oliver Turkey Breast

Jamie Oliver Turkey Breast
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Jamie Oliver Turkey Breast is a simple, flavour-packed way to prepare a tender and juicy roast without the size or effort of a whole turkey. By seasoning the breast well, adding aromatics, and roasting it until golden, you get a beautifully moist centrepiece perfect for smaller gatherings, weeknight dinners, or festive meals where you want something lighter and faster.
This Jamie Oliver Turkey Breast recipe serves 4–6 people and takes around 60–75 minutes from start to finish, giving you a reliable, delicious roast with minimal preparation.

Ingredients

Scale

    • 1 turkey breast (1–1.5 kg), boneless

    • 2 tbsp olive oil or softened butter

    • 4 garlic cloves, minced

    • 1 tsp smoked paprika

    • 1 tsp dried thyme or rosemary

    • 1 lemon, zested

    • Salt and black pepper

    • Optional: carrots, onions, and celery for roasting base

Instructions

1. Prepare the Turkey Breast

Pat the turkey breast dry with kitchen paper. Dry meat browns better and holds seasoning more effectively. Place it on a board and score lightly if the surface is thick.

2. Season Generously

Mix olive oil or butter with garlic, paprika, herbs, lemon zest, salt, and pepper. Rub this mixture all over the turkey breast, making sure it gets into every fold for full flavour.

3. Create a Roasting Base (Optional but Recommended)

Lay chopped onions, carrots, and celery in a roasting tray. These vegetables add moisture and flavour and help create a natural gravy base.

4. Roast Until Golden and Tender

Place the turkey breast on top of the vegetables and roast at 180°C (350°F) for 50–60 minutes, depending on thickness. Baste once or twice for extra moisture. The turkey is ready when its internal temperature reaches 75°C (165°F).

5. Rest Before Serving

Remove the turkey from the oven and let it rest for 10 minutes. Resting locks in juices and makes slicing easier.

6. Serve With Your Favourite Sides

Slice the breast into thick portions and serve with roast potatoes, vegetables, or gravy.

Find it online: https://jamieolivereats.uk/turkey-breast/