Learn how to roast a turkey breast perfectly for a holiday meal or everyday dinner. Crispy golden brown skin, juicy and flavorful, it's a guaranteed crowd pleaser.
Oven-Roasted Turkey Breast
Roasting just the turkey breast rather than the whole bird is a great option if you’re having a small gathering, don’t care much for dark meat, or if you like to serve turkey alongside another main dish, like ham.
You are going to love how simple this turkey is to make and in less time than it would take to roast an entire turkey. There's no need to baste either.
Simply rub the turkey with herbed butter, add some vegetables, and let the oven do all the work!
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Ingredients
- Turkey breast - Be sure to get a bone-in, skin-on turkey breast for incredible flavor and juiciness. Both fresh or frozen will work. If using the latter, be sure to thaw in the fridge 1-2 days prior, depending on the size of the turkey. The packaging isn’t waterproof so don't forget to place a bowl underneath to catch any juices.
- Butter - for flavor and to keep the meat moist.
- Vegetables - potatoes, carrots, and onion work really well in this recipe but you can also add celery, sweet potatoes..whatever you wish! Or not! I like to add the veggies as it eliminates the need for using a roasting rack and you'll also end up with an instant side dish. But if you'd rather just cook the turkey breast, then be sure to place on a roasting rack so it's not touching the bottom of the pan.
- Thyme, Sage, and Rosemary - I highly recommend using fresh herbs, if possible, but you can use 1 teaspoon each of dried herbs as a substitute.
Step-by-Step Instructions
- Preheat oven to 450 degrees F. Slice potatoes, carrots, and onion into chunks and add to a roasting pan or baking dish. Pour in chicken broth.
- Pat the turkey breast dry with paper towels and place skin side up on top of the vegetables.
- Loosen the skin with your fingers. Rub half of the butter mixture underneath the skin. Then use the rest to coat the outside of the turkey.
- Place turkey breast in the oven and immediately lower the temperature to 350°F. Roast for 20 minutes per pound or until the thickest portion reads 160°F on an instant-read thermometer.
- Remove from the oven and cover loosely with foil. Allow the turkey to rest for 15-20 minutes. The final temperature should register 165°F.
- Carve the turkey off the bone. Then cut the breast into slices.
Tips for avoiding dry turkey breast
Turkey breast doesn't have a lot of fat, which means it can dry out quickly. Follow these tips for the juiciest white meat.
- Use bone-in turkey breast with skin-on.
- Add liquid to the pan - Pouring chicken broth into the roasting pan will help create steam that will keep both the turkey and vegetables moist and tender.
- Preheat the oven to 450°F, and as soon as you put the turkey in, lower the heat to 350°F. By doing so, you will achieve perfectly golden-brown skin while maintaining a juicy inside.
- Take the turkey out of the oven when the temperature reads 160°F to make sure it doesn't overcook. Cover loosely with aluminum foil and the temperature will come up to 165°F through carry over cooking.
Storage Suggestions
Transfer leftover turkey breast into an airtight container and refrigerate for up to 4 days. You can also freeze for up to 3 months.
To reheat, place turkey in a covered skillet with a splash of broth or water. To prevent the breast from drying out, heat on medium-low until heated through. You can also reheat in the oven at 350°F for 10-15 minutes.
What to do with Leftover Thanksgiving Turkey
There are so many ways to enjoy turkey leftovers!
- Make sandwiches with cranberry sauce, cheese, and some fresh greens.
- Add to casseroles, such as pizza couscous casserole or chicken quinoa casserole.
- Add to hearty soups
Turkey Breast Side Dishes
- Healthy Moist cornbread
- Miso green bean casserole
- Frozen Green Beans
- Roasted brussels sprouts and carrots
- Miso and pumpkin spiced kabocha
- Vegetarian cauliflower cornbread dressing
- Slow cooker sweet potato casserole
- Instant pot mashed sweet potatoes
- Sauteed Vegetables
Frequently Asked Questions
How long to cook a turkey breast per pound?
18-20 minutes per pound at 350°F. So for a 3 pound half turkey breast, it will take about an hour to cook while a 6 to 7 pound whole turkey breast with two breasts (which is what I used here) will take 2+ hours.
There is no need as the turkey breast cooks quickly!
You can! Bone-in turkey breasts are generally larger so you will need to adjust the cooking time accordingly.
You will need an instant read thermometer. Insert it into the thickest part of the breast, taking care not to hit the bone. You will know it's done when it registers 165°F.
Be sure to take carry over cooking into consideration. Pull out your turkey when it reads 160°F and cover loosely with foil until it reaches 165°F.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
How to Roast a Turkey Breast
Equipment
Ingredients
- 6-7 pound bone-in skin-on turkey breast
- 5 tablespoons butter, softened
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3-4 large carrots, peeled and cut into large pieces
- 3-4 russet potatoes, peeled and cut into large pieces
- 1 yellow onion, quartered
- 1 cup low-sodium chicken stock
Instructions
- Preheat oven to 450°F. Position oven rack to the center of the oven.
- In a mixing bowl, combine butter, herbs, garlic powder and salt.
- In a roasting pan or large baking dish, add all the chopped vegetables and pour in chicken stock.
- Pat the turkey breast dry with paper towels and place skin side up on top of the vegetables. Loosen the skin with your fingers. Rub half of the butter mixture underneath the skin. Then use the rest to coat the outside of the turkey.
- Place turkey breast in the oven and immediately lower the temperature to 350°F. Roast for 20 minutes per pound or until the thickest portion reads 160°F on an instant-read thermometer.
- Remove from the oven and cover loosely with foil. Allow the turkey to rest for 15-20 minutes. The final temperature should register 165°F. Carve the turkey off the bone. Then cut the breast into slices.
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