When it comes to planning a memorable dinner, finding the perfect recipe can be a challenge. Turkey breast often gets overlooked outside of holiday feasts, but this roasted turkey breast with rosemary and anchovies proves it deserves a spot at your table year-round.
With bold Mediterranean flavors and straightforward preparation, this dish is perfect for both weeknight meals and special occasions.
Why This Turkey Dinner Stands Out
Roasted turkey breast is a versatile, lean protein that delivers both flavor and elegance. In this recipe, the meat is rubbed with a rich, fragrant paste of anchovies, garlic, lime zest, and rosemary.
Anchovies might seem unexpected, but they bring a subtle, salty depth that balances the herbaceous rosemary and bright citrus. The turkey emerges from the oven tender, juicy, and packed with Mediterranean-inspired goodness, making it a standout dinner centerpiece.
Unlike whole turkeys that can feel overwhelming to prepare, a boneless turkey breast offers the perfect balance of ease and sophistication. Pair this recipe with your favorite sides, like mashed potatoes, roasted vegetables, or a fresh green salad, for a complete Mediterranean dinner experience.
Tips for a Perfect Turkey
Achieving perfectly roasted turkey breast starts with a few simple techniques:
- Marinate for Maximum Flavor: Letting the turkey breast soak up the rosemary-anchovy mixture for at least 30 minutes (or up to 24 hours in the fridge) ensures the flavors deeply penetrate the meat.
- Use Fresh Herbs: Fresh rosemary adds vibrant, aromatic notes that dried herbs can’t replicate. Save some sprigs to layer under the turkey for extra fragrance while roasting.
- Don’t Overcook: A meat thermometer is your best friend. Roast until the internal temperature reaches 145°F to avoid drying out the breast.
These steps will help you master the art of turkey roasting, ensuring your dinner recipe becomes a family favorite.
Customizing the Recipe for Your Needs
One of the best aspects of this recipe is its flexibility. Here are some ideas to adapt the dish to suit your preferences or dietary needs:
- For a Gluten-Free Dinner: Pair the turkey with naturally gluten-free sides like roasted cauliflower or green beans with caper vinaigrette.
- For a Lower-Sodium Option: Reduce the number of anchovies in the paste, or rinse them before using to remove excess salt.
- For a Spicier Twist: Add a pinch of red pepper flakes to the marinade for a subtle kick that complements the Mediterranean flavors.
Whether you’re feeding a crowd or preparing a cozy dinner for two, this recipe is easy to adjust based on your needs.
Serving Suggestions
Complete your dinner with sides that highlight the Mediterranean influence of this recipe. Here are some ideas to round out your meal:
- Quick-Roasted Broccoli or Cauliflower: These veggies make a light, nutritious side that balances the richness of the turkey.
- Warm Grain Salad: A mix of farro, cherry tomatoes, cucumbers, and olives dressed in lemon vinaigrette pairs beautifully with the turkey’s bold flavors.
- Garlic Mashed Potatoes: For a classic pairing, creamy mashed potatoes with a hint of garlic provide the perfect base for the herbaceous turkey.
And don’t forget leftovers! Thinly sliced turkey breast makes an excellent sandwich filling, especially when paired with a swipe of aioli or tapenade for a quick lunch the next day.
A Recipe Worth Repeating
This roasted turkey breast recipe transforms a simple ingredient into an extraordinary dish. It’s the kind of dinner that impresses guests while remaining easy enough to tackle on a busy weeknight.
With its Mediterranean flair and bold flavors, this recipe is sure to become a staple in your kitchen.
So the next time you’re looking for a dinner recipe that combines simplicity with sophistication, give this roasted turkey breast a try.
Roasted Turkey Breast with Rosemary & Anchovies Dinner Recipe
Equipment
- Mortar and pestle or wooden spoon
- Roasting pan with rack
Ingredients
- 1 boneless turkey breast (2½ pounds)
- 1 bunch of fresh rosemary about 8 large sprigs
- 8 to 12 oil-packed anchovies
- 2 large garlic cloves finely chopped
- Finely grated zest of 1 lime
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- Prepare the Turkey Breast: If the turkey breast is tied, remove any ties and pat the meat dry with paper towels. Chop enough rosemary leaves to measure about 1 tablespoon, keeping the rest of the sprigs intact for later use.
- Make the Marinade: Using a mortar and pestle or the back of a spoon in a bowl, crush together the chopped rosemary, garlic, anchovies, lime zest, kosher salt, and black pepper until it forms a coarse paste. Stir in the olive oil to create a smooth mixture.
- Apply and Marinate: Spread the rosemary-anchovy paste evenly over the turkey breast, ensuring it is well-coated. Place the turkey in a bowl, cover it loosely with plastic wrap, and let it marinate at room temperature for at least 30 minutes. For a deeper flavor, refrigerate it for up to 24 hours.
- Preheat the Oven: Set your oven to 400°F and allow it to preheat while you prepare the turkey for roasting.
- Assemble for Roasting: Arrange the remaining rosemary sprigs on the bottom of a roasting pan or a rimmed baking sheet. Roll the turkey breast into a compact shape if necessary and secure it with kitchen twine to maintain its form. Place the turkey breast skin-side up on top of the rosemary sprigs.
- Begin Roasting: Roast the turkey breast at 400°F for 25 minutes to develop a flavorful crust. Then, reduce the oven temperature to 350°F and continue roasting until a meat thermometer inserted into the thickest part of the turkey reads 145°F. This should take an additional 20 to 30 minutes.
- Rest and Slice: Remove the turkey from the oven and let it rest for 10 minutes to allow the juices to redistribute. Untie the turkey if twine was used, and then slice it for serving.
Notes
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.