Sliced roast turkey breast over roasted leeks with roasted lemon halves and thyme

AmericanDinner

Roast Turkey Breast with Leeks and Black Garlic Finishing Salt

A juicy, golden roast turkey breast for a smaller Thanksgiving, a Friendsgiving, or any Sunday when you want the holiday feeling without a whole bird. The breast roasts on a bed of leeks that slowly turn soft and jammy in the pan juices, so the side dish makes itself. Vine & Grove Extra Virgin Olive Oil is co-milled with leek, tomato and basil, so rubbing it under the skin and tossing it with the leeks gives you a gentle, savory sweetness that tastes like you cooked all day. Right before serving, a pinch of Black Garlic Finishing Salt goes over the sliced turkey. Black garlic is sweet, deep and savory, and that last sprinkle is what makes everyone ask what you put on it. One pan, seven ingredients, and plenty of time to set the table while it roasts.

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Servings

8

Prep Time

20 minutes

Cook Time

1 hours 45 minutes

Calories

410

Author

Kristina DeRolf

Cook Mode

Ingredients

1 bone-in, skin-on turkey breast (5 to 6 pounds), fully thawed
1 tablespoon Diamond Crystal kosher salt (or 2 teaspoons Morton kosher salt)
1 teaspoon black pepper
6 sprigs fresh thyme, divided
¼ cup Vine & Grove Extra Virgin Olive Oil, divided
3 large leeks, white and light green parts only, halved lengthwise, cut into 2-inch pieces and rinsed well
1 lemon, halved
1 cup low-sodium chicken broth
½ to ¾ teaspoon Black Garlic Finishing Salt, to finish

Directions

Heat the oven to 425°F with a rack in the lower third. Pat the turkey breast very dry with paper towels, including under the skin where you can reach. Dry skin is what turns golden and crisp.
Strip the leaves from 2 thyme sprigs and mix them with the kosher salt and black pepper. Gently loosen the skin over the breast with your fingers. Rub 1 tablespoon of the Vine & Grove Extra Virgin Olive Oil and about half of the salt mixture under the skin, right on the meat. Rub another 1 tablespoon of the olive oil over the skin and season it with the rest of the salt mixture.
Spread the leeks in a roasting pan, 9x13-inch baking dish or 12-inch cast iron skillet. Toss them with 1 tablespoon of the Vine & Grove Extra Virgin Olive Oil and a pinch of salt. Tuck in the remaining 4 thyme sprigs and the lemon halves, cut side up. Pour the chicken broth around the leeks.
Set the turkey breast on top of the leeks, skin side up. Roast for 20 minutes at 425°F, then lower the oven to 350°F.
Keep roasting for 70 to 85 minutes more, until an instant-read thermometer in the thickest part of the breast (not touching the bone) reads 160°F. If the skin is browning too fast, lay a loose piece of foil over the top. If the pan looks dry, add ½ cup water.
Move the turkey to a cutting board and let it rest, uncovered, for 20 minutes. The temperature will climb to 165°F as it rests and the juices settle back into the meat.
While the turkey rests, pull out the thyme stems. Squeeze the roasted lemon halves over the leeks and stir them into the pan juices. Taste and add a pinch of salt if needed.
Run a sharp knife along the breastbone to lift each side of the breast off the bone in one piece. Slice across the grain into ½-inch slices.
Spoon the leeks and pan juices onto a platter and lay the turkey slices over them. Drizzle with the last 1 tablespoon of Vine & Grove Extra Virgin Olive Oil and sprinkle the Black Garlic Finishing Salt over the slices just before serving.

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Sliced roast turkey breast over leeks with Black Garlic Finishing Salt and Vine & Grove Extra Virgin Olive Oil

Nov 5, 2026Holiday

Roast Turkey Breast with Leeks and Black Garlic Finishing Salt

Name: Roast Turkey Breast with Leeks and Black Garlic Finishing Salt
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 bone-in, skin-on turkey breast (5 to 6 pounds), fully thawed; 1 tablespoon Diamond Crystal kosher salt (or 2 teaspoons Morton kosher salt); 1 teaspoon black pepper; 6 sprigs fresh thyme, divided; ¼ cup Vine & Grove Extra Virgin Olive Oil, divided; 3 large leeks, white and light green parts only, halved lengthwise, cut into 2-inch pieces and rinsed well; 1 lemon, halved; 1 cup low-sodium chicken broth; ½ to ¾ teaspoon Black Garlic Finishing Salt, to finish

Not every Thanksgiving needs a whole bird. If you are cooking for a smaller group, hosting Friendsgiving, or just want the holiday flavors on a Sunday, a bone-in turkey breast gives you all the best parts with a lot less stress.

It roasts on a bed of leeks with Vine & Grove Extra Virgin Olive Oil, which is co-milled with leek, tomato and basil, so the pan juices turn sweet and savory on their own. The finishing touch is a pinch of Black Garlic Finishing Salt over the sliced turkey right before serving. It adds a deep, savory flavor that people notice right away.

For the Juiciest Turkey
Salt the breast a day ahead and leave it uncovered in the fridge overnight. It is one small step that makes the meat more tender and seasoned all the way through.

The Day After
Leftovers make a very good sandwich with a drizzle of the olive oil and a pinch of the salt.

Shop the bottle and salt: Vine & Grove Extra Virgin Olive Oil and Black Garlic Finishing Salt

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina