Turkey Breast Recipe

Simple Oven Roasted Turkey Breast is the perfect alternative to a full size turkey for small families. With its crispy skin and tender, juicy meat, your whole family is going to love this one!

Thanksgiving is quickly approaching, and dreams of cranberry sauce, pie, and turkey are dancing through our heads. Thanksgiving is the feast of all feasts, a time for family gatherings, a chance to rest and recharge, and what’s not to love about that? We know that the thought of a large Thanksgiving meal can be daunting, stressful, and, well…the opposite of restful. However, it doesn’t have to be that way.

Has anyone else ever felt pressured to roast a whole turkey just for tradition’s sake? We are here to tell you that you do NOT have to roast a whole turkey. Turkey breasts are totally satisfying and delicious with their crispy skin and juicy meat. Pair this with your favorite mashed potatoes, cranberry sauce, green bean casserole, and pumpkin pie for a Thanksgiving to remember!

If you like this recipe, you may be interested in these other delicious Thanksgiving inspired recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Simple Oven Roasted Turkey Breast

Simple Oven Roasted Turkey Breast is the perfect alternative to a full size turkey for small families. With its crispy skin and tender, juicy meat, your whole family is going to love this one!

Prep: 5min

Yield: 8

Serving Size: 0.25 pounds

Nutrition Facts: servingSize 0.25 pounds, calories 151 kcal, Carbohydrate 1 g, Protein 25 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 61 mg, Sodium 816 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried rosemary (minced)
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 to 8 pound turkey breast

Instruction:

1. Preheat oven to 375 degrees. Place turkey breast skin side up on the rack of a roasting pan, or into a lightly greased 9×13 pan.
2. In a small bowl, stir together olive oil paprika, oregano, rosemary, salt, thyme, black pepper, onion powder, and garlic powder to form a paste.
3. Loosen the skin with your finger and spoon some of the spice mixture underneath the skin. Smooth it out to cover as much of the meat as possible. Rub the remaining spice mixture on top of the turkey breast skin.
4. Roast in the preheated oven for approx. 20 minutes per pound, until the turkey reaches an internal temperature of 160 degrees Fahrenheit. Measure the temperature in the center of the thickest part of the breast. Actual cooking time will depend on the size of your turkey breast. Boneless turkey breasts will cook faster. Use a meat thermometer for accuracy.
5. Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes, until internal temperature reaches 165 degrees Fahrenheit. Then slice and serve.

Roasted Turkey Breast

Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That’s it! So simple yet SO GOOD.

Prep: 20min

Total: 110min

Yield: 8

Ingredients:

• 1 5-pound bone-in, skin-on turkey breast
• 1 lemon (sliced)
• 6 tablespoons unsalted butter (at room temperature)
• 3 cloves garlic (minced)
• 2 teaspoons chopped fresh thyme leaves
• 1 1/2 teaspoons chopped fresh sage leaves
• 1 1/2 teaspoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instruction:

1. Let turkey stand at room temperature for 30 minutes.
2. Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish.
3. In a small bowl, combine butter, garlic, thyme, sage and rosemary.
4. Dry turkey thoroughly with paper towels. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
5. Place turkey, breast side up, on top of the lemon slices. Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste.
6. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour 30 minutes.
7. Let stand 20 minutes before carving; serve warm with gravy, if desired.

Herb-Roasted Turkey Breast

Rather than roast an entire bird, try Ina Garten’s Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.

Prep: 0 25min0

Total: 0 2h40min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 677, Fat 31g, Saturated Fat 8g, Carbohydrate 3g, Fiber 1g, Sugar 1g, Protein 83g, Cholesterol 245mg, Sodium 853mg

Ingredients:

• 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

Instruction:

1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
2. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
3. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Roasted Turkey Breast

Roasted Turkey Breast made with butter, herbs, salt, and pepper has tender juicy meat and CRISPY skin, and roasts in only 90 minutes!

Prep: 10min

Total: 100min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 303 kcal, Protein 21 g, Fat 24 g, Saturated Fat 14 g, Cholesterol 113 mg, Sodium 785 mg, servingSize 1 serving

Ingredients:

• 1 cup unsalted butter (, softened)
• 3 sprigs fresh rosemary
• 10 leaves fresh sage
• 1 tablespoon fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon coarse ground black pepper
• 1 turkey breast (, 4-6 pound, patted dry)

Instruction:

1. Preheat the oven to 325 degrees. Set up oven so there is only the bottom rack. Add the turkey breast to a large roasting pan and pat dry with paper towels inside and out.
2. Mash the butter, herbs, salt and pepper in a small bowl. Set 2-3 tablespoons aside for later.
3. Use the back of a spoon to lift the skin from the turkey breast and spread butter inside. Smooth the skin back down to spread the butter all over the breast. Be careful not to tear the skin as the butter will drip out when cooking.
4. Roast for 90 minutes, or until the innermost part of the breast is cooked to 165 degrees (this is vital for food safety). Top with remaining butter and let rest for 20 minutes before serving.

Simple Oven Roasted Turkey Breast

FAQ

How do you cook a turkey breast so it doesn’t dry out?

Should a turkey breast be cooked covered or uncovered?

What is the secret to a moist turkey?

Do you cook a turkey breast at 325 or 350?