Garlic Parmesan Crusted Turkey With Crispy Italian Flair

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 1 bone-in, skin-on turkey breast (4–5 lb)
• 2 ½ tsp kosher salt, divided
• 1 ¼ tsp black pepper, divided
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 3 tbsp olive oil, divided
• 1 cup panko breadcrumbs
• ¾ cup finely grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 2 tbsp melted butter (optional but recommended)
• 2 tbsp Dijon mustard (for brushing turkey)
• 1 cup low-sodium chicken broth (for roasting pan)
• 1 small onion + 1 lemon, sliced (optional, for pan)

Do This

• 1. Preheat oven to 375°F (190°C). Pat the turkey breast very dry with paper towels.
• 2. Season turkey all over with 2 tsp salt, 1 tsp pepper, garlic powder, and Italian seasoning. Rub with 1 tbsp olive oil.
• 3. In a bowl, mix panko, Parmesan, minced garlic, parsley, lemon zest, ½ tsp salt, ¼ tsp pepper, 2 tbsp olive oil, and melted butter until evenly moistened.
• 4. Place onion and lemon slices in a roasting pan, pour in broth, then set turkey breast on top, skin-side up. Brush the top with Dijon mustard.
• 5. Press the garlic-Parmesan mixture firmly over the top and sides of the turkey, creating a thick, even crust.
• 6. Roast 1 hour 20–40 minutes (about 20 minutes per pound), until the thickest part reaches 160–165°F (71–74°C). Tent loosely with foil if the crust browns too quickly.
• 7. Let turkey rest 15–20 minutes, then slice and spoon any pan juices over the meat. Serve warm.

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Why You’ll Love This Recipe

• A super-flavorful garlic-Parmesan crust turns simple turkey into a cozy, Italian-inspired main dish.
• The crunchy, golden topping contrasts beautifully with juicy, tender turkey underneath.
• Mostly hands-off: once it is in the oven, you just check the temperature and let it roast.
• Perfect for holidays or Sunday dinner when you want something impressive but approachable.

Grocery List

• Produce: 1 small onion, 1 lemon, 1 head garlic (you will use about 4 cloves), fresh flat-leaf parsley, optional fresh rosemary or thyme.
• Dairy: Parmesan cheese (block or pre-grated), unsalted butter (optional but recommended).
• Pantry: Bone-in, skin-on turkey breast (4–5 lb), panko breadcrumbs, olive oil, Dijon mustard, low-sodium chicken broth, kosher salt, black pepper, garlic powder, dried Italian seasoning, red pepper flakes (optional).

Full Ingredients

For the Turkey

• 1 bone-in, skin-on turkey breast (4–5 lb / 1.8–2.3 kg)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1 tbsp olive oil

For the Garlic-Parmesan Crust

• 1 cup panko breadcrumbs
• ¾ cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)
• 4 cloves garlic, very finely minced or grated
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tsp finely grated lemon zest (from about ½ lemon)
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp red pepper flakes (optional, for gentle heat)
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted (for extra richness and browning)
• 2 tbsp Dijon mustard (or mayonnaise), for brushing onto the turkey so the crust sticks

For the Roasting Pan (Optional but Recommended)

• 1 small onion, sliced into thick rounds
• 1 lemon, sliced into rounds or wedges
• 1 cup low-sodium chicken broth (or dry white wine, or a mix)
• 1 small sprig fresh rosemary or thyme (optional, for aroma)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Set your oven to 375°F (190°C). Give it at least 15 minutes to fully preheat so the turkey cooks evenly and the crust browns nicely.

While the oven heats, prepare your roasting pan. Lay the onion slices in a single layer in the bottom of the pan to act as a “bed” for the turkey. Scatter the lemon slices and any fresh rosemary or thyme around them. Pour in the chicken broth. This adds moisture to the oven, helps keep the turkey juicy, and gives you flavorful pan juices for serving.

Step 2: Pat the Turkey Dry and Season It

Remove the turkey breast from its packaging and check the cavity area for any packets (discard or save according to your preference). Pat the turkey very dry on all sides with paper towels. The drier the skin, the better the crust will adhere and crisp.

Place the turkey breast, skin-side up, on top of the onion and lemon slices in the roasting pan. In a small bowl, combine the kosher salt, black pepper, garlic powder, and dried Italian seasoning. Sprinkle this mixture all over the turkey, including the sides and any exposed meat. Drizzle the 1 tbsp olive oil over the breast and rub it in so the seasonings form a light, even coating.

Step 3: Mix the Garlic-Parmesan Crust

In a medium mixing bowl, combine the panko breadcrumbs, grated Parmesan, minced garlic, chopped parsley, lemon zest, kosher salt, black pepper, and red pepper flakes (if using). Stir to distribute everything evenly.

Pour in the 2 tbsp olive oil and the melted butter. Use a fork or your fingers to mix until the crumbs are evenly moistened and resemble damp, fluffy sand. When you pinch some of the mixture between your fingers, it should clump together slightly. If it seems very dry and does not clump at all, add an extra 1–2 tsp of olive oil.

Step 4: Coat the Turkey with Dijon and Press on the Crust

Brush the top and sides of the turkey breast generously with the Dijon mustard (or mayonnaise). Focus mainly on the skin side and the upper sides, since that is where the crust will sit. You do not need to coat the underside.

Now take handfuls of the garlic-Parmesan crumb mixture and gently press it onto the top and sides of the turkey, building a fairly thick, even layer (about ¼–½ inch / 0.5–1 cm). Start on the very top, where most of the crust will sit, then press crumbs onto the sloping sides, cupping your hand to keep them in place. It is normal for some crumbs to fall into the pan; just scoop them back up and press them on again.

Once finished, you should see very little bare skin; the turkey should look like it is wearing a golden breadcrumb “jacket,” ready to bake.

Step 5: Roast Until Juicy and Golden

Place the roasting pan in the preheated 375°F (190°C) oven. Roast for about 1 hour 20 minutes to 1 hour 40 minutes, or roughly 20 minutes per pound, until the internal temperature reaches 160–165°F (71–74°C) at the thickest part of the breast (not touching bone).

Check the turkey after the first 40–45 minutes. If any spots of the crust are browning much faster than the rest, loosely tent just that area with small pieces of foil to prevent burning. Avoid tightly covering the entire crust or it may steam and lose its crunch.

Begin checking the internal temperature with an instant-read thermometer around the 1 hour 10 minute mark. Insert the probe into the thickest part of the meat, from the side, until you are sure it is in the center.

Step 6: Rest the Turkey

When the turkey reaches 160–165°F (71–74°C), remove the pan from the oven and transfer the turkey breast carefully to a cutting board. The crust will be fragile while hot, so use a wide spatula or a pair of tongs under the bone to support it from beneath.

Let the turkey rest, uncovered, for 15–20 minutes. During this time, the juices redistribute throughout the meat, making each slice tender and moist. The internal temperature will usually rise another few degrees, landing right in the perfect zone.

While the turkey rests, you can spoon off any excess fat from the pan juices. Taste the liquid; if it is flavorful, you can use it just as it is, or simmer it for a few minutes in a small saucepan to reduce and concentrate the flavor.

Step 7: Slice and Serve

To carve, hold the turkey breast steady with a carving fork and slice against the grain into thick slices, aiming to keep as much of the crunchy crust on each piece as possible. If the bone is still attached, first cut the meat away from the bone as a large lobe, then slice that on a cutting board.

Arrange slices on a warm serving platter, crust side up for maximum visual impact. Spoon a little of the warm pan juice or reduced sauce over the meat (not on the crust itself, to keep it crispy). Garnish with a few extra parsley leaves or lemon wedges if you like. Serve hot alongside roasted vegetables, mashed potatoes, or a bright green salad.

Pro Tips

• Use an instant-read thermometer. Turkey can go from juicy to dry quickly. Pull it from the oven as soon as the thickest part of the breast hits 160–165°F (71–74°C).
• Dry the turkey very well. Moisture on the surface makes it harder for the crust to stick and crisp. Pat thoroughly with paper towels before seasoning.
• Pack the crust firmly. Really press the crumb mixture into the Dijon-coated skin so it forms a cohesive layer. Loose crumbs burn faster and fall off easily.
• Watch the crust toward the end. Every oven is different. If the top looks deep golden well before the turkey is done, tent just the browned spots lightly with foil.
• Use freshly grated Parmesan if possible. It melts and browns more evenly than pre-shredded blends, and gives a richer, nuttier flavor.

Variations

• Extra-herby Italian style: Add 1 tbsp each finely chopped fresh rosemary and thyme to the crust, and increase the lemon zest to 2 tsp for a brighter, more aromatic flavor.
• Spicy Calabrian twist: Stir 1–2 tbsp finely chopped Calabrian chiles (or ½–1 tsp crushed red pepper flakes) into the crust mixture and add a pinch of smoked paprika.
• Sheet-pan dinner: Surround the turkey in a large roasting pan with oiled chunks of potatoes, carrots, and Brussels sprouts. Toss them with salt, pepper, and a little Italian seasoning so they roast in the drippings.

Storage & Make-Ahead

Leftover turkey keeps well. Once cooled to room temperature, store slices in an airtight container in the refrigerator for up to 3–4 days. The crust will soften in the fridge, but you can re-crisp it in a 350°F (175°C) oven for 8–10 minutes.

For longer storage, freeze sliced turkey (in a freezer-safe bag or container) for up to 2–3 months. Thaw overnight in the refrigerator, then reheat gently, covered, in a 325°F (165°C) oven until warmed through. To get some crunch back on the crust, uncover for the last few minutes of reheating.

You can also prepare the crust mixture 1 day ahead: mix everything, store it in a covered container in the refrigerator, and bring it to room temperature for 15–20 minutes before pressing it onto the turkey.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 520 calories; 55 g protein; 27 g fat; 9 g saturated fat; 10 g carbohydrates; 1 g fiber; 2 g sugars; 980 mg sodium. Values will vary based on the exact size of the turkey breast, type of Parmesan, and how much pan juice and crust you eat.