Oven roasted turkey breast is a classic main course for your next family meal or small holiday gathering. Bone-in turkey breast is easy to prepare in the oven and turns out flavorful and juicy.
Heather's recipe summary
Flavor: Tender, juicy turkey breast topped with a butter spread seasoned with garlic, thyme, and sage. Pairs perfectly with Gravy Without Drippings for a small holiday meal.
Yield: One half or whole bone-in turkey breast
Serves: 4-8 people
Ways to use turkey leftovers: Turkey Alfredo and Turkey Cranberry Sandwich
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Ingredients and substitutions
- Bone-in turkey breast - This recipe is written for bone-in turkey breast. A half turkey breast (single breast) or a whole turkey breast (two breasts) will work in this recipe.
- Butter - Unsalted butter and half of the listed salt can be substituted with salted butter if desired.
- Seasoning - Thyme and sage can be substituted with Italian seasoning if you have it on hand.
How to make oven roasted turkey breast
- Mix softened butter and seasoning to create a paste.
- Loosen the turkey skin and spread half of the butter mixture underneath in an even layer.
- Spread the remaining butter mixture over the outside of the turkey breast.
- Roast uncovered at 325F for 20-23 minutes per pound of turkey or until it reaches 165F in its thickest part. Rest 10 minutes before slicing.
Heather's Top Tip
An instant-read thermometer is an essential kitchen tool. Dry meat happens from overcooking. Use a meat thermometer to test the doneness of your meat and ensure it's cooked perfectly every time.
How to prevent dry turkey
Leave the skin on - It helps insulate the meat while it cooks and helps keep it juicy.
Use bone-in turkey - Leaving your meat on the bone helps retain more moisture in the meat and also adds flavor. It's easy to remove from the bone after roasting.
Use a meat thermometer - Remove your turkey as soon as the temperature hits 165 degrees Fahrenheit in the center.
Rest before slicing - Once your turkey has been removed from the oven, allow it to rest for ten minutes before slicing. This allows the juices to redistribute into the meat, keeping it juicy after slicing. (here's a great article on this subject: Martha Stewart: Why you need to let meat rest after cooking)
Frequently asked questions
Turkey turns out dry from overcooking. Use a meat thermometer to cook your turkey to exactly 165F and remove from the oven to prevent overcooking.
Turkey Alfredo is a reader favorite every Thanksgiving. Turkey Broccoli Casserole is a great way to feed a crowd something a little different with those turkey leftovers.
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📖 Recipe
Oven Roasted Turkey Breast
Ingredients
- 1 whole or half bone-in, skin on turkey breast
- 2 tablespoons unsalted butter, softened
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
Instructions
- Preheat oven to 325℉.
- Trim excess fat from turkey breast and pat dry with a paper towel. Place into a roasting pan or 9x13 pan lined with foil.
- In a bowl, add softened butter, salt, pepper, garlic powder, thyme, and sage. Mix to create a paste.
- Loosen the skin of the turkey breast and spread half of butter mixture underneath the skin in an even layer. Spread remaining butter mixture over the entire outside of the turkey breast.
- Roast, uncovered, in preheated oven for 20-23 minutes per pound of turkey, or until an internal temperature of 165℉ is reached.
- Place thermometer into the center of the thickest part of your turkey breast to test the temperature. Use a meat thermometer for best accuracy and to prevent dry turkey.
- Remove from the oven and allow to rest for 10 minutes before slicing and serving.
Equipment Recommendations
Notes
- Servings: A half bone-in turkey breast (single breast) will feed about four people. A whole bone-in turkey breast (two breasts) will feed up to eight. Both can be used in this recipe.
- Can I use boneless turkey breast or chicken breast? If substituting with a boneless turkey breast or chicken, cooking times will be reduced substantially. Use a meat thermometer to test for doneness instead of relying on time.
- To prevent dry turkey: Use a meat thermometer and remove from oven as soon as turkey reaches 165F in the center. Leaving the bone in and skin on help keep your turkey juicy and retain moisture, and can be removed before serving. Do not slice into piping hot turkey. Resting allows the juices to redistribute into the meat.
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