Oven Roasted Turkey Breast

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.

Prep Time 5

Cook Time 1

Resting Time 10

Total Time 1 15

Servings to 8 people

Author Heather

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.

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.

Nutrition