Roast Turkey Breast Recipe
Oven-roasted turkey breast is butter-coated and baked to perfection with juicy breast meat and deliciously golden skin. 10-minute prep and hands-free baking make this an easy turkey breast recipe for any cooking level.
Servings: 8 pieces
Calories: 204kcal
Equipment
- baking sheet or roasting rack
- paper towels
Ingredients
- 1 (5-8 pound) Bone-In Turkey Breast (thawed) or breast half or boneless breast
- 2 tablespoons Unsalted Butter softened
- 5 cloves Garlic minced
- 1 tablespoon fresh Sage finely chopped
- 1 teaspoon fresh Thyme finely chopped
- ½ teaspoon fresh Rosemary finely chopped
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Optional but recommended) Rest the thawed turkey breast at room temperature for 30-60 minutes to remove the chill.
Prep (10 minutes)
- Preheat the oven to 400°F with the rack centered. Place the turkey on a rimmed baking sheet or roasting pan, remove any items from the cavity, and pat the skin dry with paper towels.
- In a small bowl, mash together BUTTER, GARLIC, HERBS, SALT, and PEPPER. Spread the mixture over the turkey, lifting the skin as needed to apply the butter underneath.
Bake (up to 75 minutes)
- Bake turkey breast at 400°F for 15 minutes uncovered.
- Reduce the temperature to 350°F and bake uncovered until the center (next to the bone) reaches 160°F. Use this guideline:30 minutes for boneless breast or bone-in half breast.60-75 minutes for bone-in whole breast.
Rest, carve, and serve
- Remove the turkey breast and let it rest, loosely covered, for 10 minutes to allow carryover cooking to bring it to 165°F. Slice the breast meat against the grain to serve.
Video
Notes
Thaw turkey breast properly: Thaw the turkey breast in the refrigerator up to 5 days in advance. Avoid thawing at room temperature to prevent bacteria growth.
Don’t rinse your turkey breast: Rinsing can spread bacteria and contaminate surfaces. Cooking the turkey to an internal temperature of 165°F ensures it's safe to eat.
For extra crispy skin: Switch the oven to the broiler setting and place the turkey 8 inches from the heat for a few minutes, or until it reaches your desired crispiness.
Rest turkey breast before baking: Let the turkey sit at room temperature for 30-60 minutes to remove the chill. This helps ensure even cooking.
Storing leftovers: To store, allow turkey breast to cool completely. Refrigerate in an airtight container up to 5 days or freeze up to 30 days (or longer if vacuum sealed).
Nutrition
Serving: 4ounces | Calories: 204kcal | Carbohydrates: 2g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 330mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg