A rolled turkey breast roast can be quite dry if overcooked. I used a new instant meat thermometer to make sure it was cooked through and not overdone. Although I cooked it a bit longer because I like the juices in the pan to be slightly caramelized but that is a personal preference of mine. I used a dry rub and then olive oil all over to give the roast a beautiful outer crust.
1 3 lb rolled turkey breast roast ***size does not really matter! This recipe can be adapted to any size roast. The adjustment will be the amount of time the roast cooks. If you do not have enough seasoning just mix up some more
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp turmeric
1 tsp paprika 1/4 tsp each salt and pepper
olive oil approximately 2 tbsp
*** if after about an hour the roasting pan is dry add about 3/4 cup of water to mix with the seasonings that have dropped into the pan. This will give you some liquid to baste the roast with.
- Put the roast into a roasting pan
- Combine the spice rub.
- Smear the rub all over the roast and rub it in
- Spread the olive oil over the roast and rub it in, which makes the spice rub quite pasty. Make sure that the entire roast is covered as besr you can
- Roast uncovered in a 325F oven until throughly cooked. Internal temperature should be 165 degrees
*** Baste the roast often once there is some liquid in the bottom of the roasting pan