Introduction

This simple Roasted Turkey Breast recipe delivers juicy, flavorful meat with a perfectly golden skin. It’s an ideal main course for smaller gatherings or weeknight dinners when a whole bird is too much. For more holiday meal inspiration, try these Mini Chicken Pot Pie Muffins Recipe or this Cheesy Hot Bacon Dip Recipe.

Ingredients

This Roasted Turkey Breast recipe delivers a beautifully golden, juicy centerpiece with crispy skin and aromatic herbs that fill your kitchen with a comforting, savory fragrance.

• 1 whole bone-in turkey breast (5-7 pounds)
• 2 tablespoons olive oil (or melted butter)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (or fresh rosemary)
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 1 cup chicken broth (or vegetable broth)

Timing

Prep Time	15 minutes
Cook Time	1 hour 30 minutes
Total Time	1 hour 45 minutes

Context: This Roasted Turkey Breast recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Turkey Breast

Pat the turkey breast completely dry with paper towels. This helps the skin crisp up beautifully during roasting.

If your turkey breast is tied, check that the string is secure. If it isn’t tied, you can use kitchen twine to tie it at 1–2 inch intervals for even cooking.

Step 2 — Season Generously

Rub the entire surface of the turkey breast with olive oil or melted butter. This helps the seasoning stick and promotes browning.

Season liberally with salt and pepper, and any other herbs or spices you prefer, making sure to get seasoning under the skin if possible for maximum flavor.

Step 3 — Bring to Room Temperature

Let the seasoned turkey breast sit at room temperature for about 30–45 minutes before roasting. This helps it cook more evenly.

A cold turkey straight from the fridge can result in an overcooked exterior before the interior reaches a safe temperature.

Step 4 — Preheat Oven and Prepare Pan

Preheat your oven to 375°F (190°C). Use an oven thermometer to verify the temperature for accuracy.

Place the turkey breast on a rack set inside a roasting pan. The rack allows hot air to circulate for even cooking and crisping.

Step 5 — Roast to Temperature

Roast the turkey breast until the internal temperature reaches 165°F (74°C) in the thickest part, avoiding the bone if present.

Plan for approximately 20 minutes per pound, but always rely on a meat thermometer rather than time alone for perfect doneness.

Step 6 — Check for Doneness

Insert an instant-read thermometer into the thickest part of the breast. The juices should run clear, not pink.

For extra juiciness, some cooks remove the Roasted Turkey Breast at 160°F (71°C), as carryover cooking will bring it to 165°F.

Step 7 — Rest Before Carving

Transfer the Roasted Turkey Breast to a cutting board and tent loosely with foil. Let it rest for at least 15–20 minutes.

Resting allows the juices to redistribute throughout the meat, resulting in a moister, more flavorful final dish.

Step 8 — Carve and Serve

Carve the Roasted Turkey Breast against the grain into thin slices for the most tender bite.

Serve immediately with your favorite sides, and enjoy your perfectly cooked, juicy Roasted Turkey Breast.

Nutritional Information

Calories	165
Protein	31g
Carbohydrates	0g
Fat	4g
Fiber	0g
Sodium	65mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken Breast — A leaner protein swap that cooks faster and offers a similar texture to roasted turkey breast.
• Cauliflower Steaks — A low-carb, plant-based alternative that roasts beautifully and absorbs savory seasonings.
• Pork Tenderloin — A juicy, flavorful protein option that is naturally gluten-free and pairs well with traditional herbs.
• Tofu or Tempeh — High-protein, dairy-free choices that can be marinated and roasted for a satisfying main dish.
• Salmon Fillet — Rich in omega-3s, this option provides a moist, flavorful roast with minimal seasoning needed.
• Portobello Mushrooms — A hearty, low-carb stand-in with a meaty texture, ideal for gluten-free and dairy-free diets.
• Beef Sirloin Tip Roast — A robust, lower-sodium alternative when seasoned lightly and roasted to medium-rare.
• Butternut Squash Halves — A sweet, fiber-rich, dairy-free option that roasts well and complements autumn spices.

Serving Suggestions

• Pair with classic sides like garlic mashed potatoes, green bean casserole, or roasted root vegetables for a comforting meal.
• Serve alongside cranberry sauce and herb stuffing during holiday dinners for a festive touch.
• Slice thin for sandwiches with cranberry mayo, arugula, and crusty bread for a delicious lunch option.
• Accompany with a fresh garden salad and a light vinaigrette for a balanced, everyday dinner.
• Create a holiday platter with the Roasted Turkey Breast as the centerpiece, surrounded by seasonal sides and garnished with fresh herbs.
• Drizzle with pan juices or a simple gravy to enhance the flavor and keep the meat moist.

This Roasted Turkey Breast is versatile enough for both special occasions and simple family meals, making it a reliable centerpiece for any gathering.

Common Mistakes to Avoid

• Mistake: Skipping the brine or dry brine. Fix: Brine for 12–24 hours to ensure a juicy, flavorful Roasted Turkey Breast throughout.
• Mistake: Roasting straight from the fridge. Fix: Let the turkey sit at room temperature for 30–60 minutes before cooking for even roasting.
• Mistake: Overcooking to a high internal temperature. Fix: Use a meat thermometer and pull the breast at 155–160°F; carryover cooking will take it to 165°F.
• Mistake: Not tenting with foil partway through. Fix: Loosely tent the breast with foil once it’s golden brown to prevent the skin from burning.
• Mistake: Slicing immediately after roasting. Fix: Rest the turkey breast for 15–20 minutes before carving to let juices redistribute.
• Mistake: Using a dull knife for carving. Fix: A sharp carving knife ensures clean, attractive slices instead of shredding the meat.
• Mistake: Rubbing herbs only on the outside. Fix: Gently loosen the skin and rub seasoning directly on the meat for deeper flavor penetration.
• Mistake: Ignoring the importance of trussing. Fix: Truss the breast to maintain an even shape, which promotes uniform cooking.

Storing Tips

• Fridge: Store leftover roasted turkey breast in an airtight container for up to 4 days. Ensure it cools to room temperature before refrigerating.
• Freezer: Wrap the roasted turkey breast tightly in foil or plastic, then place in a freezer bag. It will keep for 2–3 months.
• Reheat: Reheat slices in a covered oven-safe dish with a splash of broth at 325°F until the internal temperature reaches 165°F.

Always use a food thermometer to verify that reheated roasted turkey breast reaches the safe minimum internal temperature of 165°F before serving.

Conclusion

This Roasted Turkey Breast recipe delivers juicy, flavorful results perfect for any gathering. For more holiday inspiration, try this Herb-Butter Roast Turkey or this Roast Turkey. Give this recipe a try and share your experience in the comments!

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FAQs

How long does it take to roast a turkey breast?

Roasting time depends on the size of your turkey breast. Generally, plan for about 20 minutes per pound in a 325°F (165°C) oven. Use a meat thermometer to ensure your Roasted Turkey Breast reaches a safe internal temperature of 165°F (74°C) in the thickest part.

How do I keep my roasted turkey breast from drying out?

Brining the turkey breast before roasting is the most effective method for keeping it juicy. You can also baste it with pan juices or butter during cooking. Avoid overcooking by using a meat thermometer to check for doneness, ensuring a perfectly moist Roasted Turkey Breast.

Can I make roasted turkey breast ahead of time?

Yes, you can prepare this Roasted Turkey Breast ahead of time. Let it cool completely, then store it covered in the refrigerator for up to 3-4 days. For best results, reheat it gently in the oven with a bit of broth or pan juices to maintain moisture.