Make a juicy roast turkey breast instead of a whole bird for a fast and easy feast. Starting at high oven temperatures ensures a crispy browned skin, but reducing the heat to finish creates juicy slices of meat.
Recipe Science
- Keep the skin on to prevent moisture loss and promote even browning. Pat the skin dry for faster browning and crispier results.
- Roast the turkey breast on a sheet pan with a wire rack to keep it elevated for even cooking and better airflow.
- Roast at 450ºF for 30 minutes for crispy skin, then reduce to 325ºF to cook the turkey breast gently and retain moisture.
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Featured Comment 21
“Thank you Jessica! I had a 1 kilogram turkey breast.. my first time cooking turkey and it turned out perfectly! Made our Christmas perfect!!”—Alex
Why It Works
A whole roast turkey recipe is the star of any holiday table, but it can be a little intimidating to prepare. Instead, why not make this oven-roasted turkey breast recipe to satisfy those tryptophan-induced cravings without all the fuss this Thanksgiving? Focusing on one portion of the bird allows you to ensure that it’s tender and properly cooked.
The best way to achieve golden, crispy skin and moist meat is to employ high and then low-temperature roasting conditions. To make this recipe even more straightforward, you only need five ingredients. The turkey is covered with butter and thyme to add an herb layer under the skin. When the turkey cooks in the oven, it bastes in the seasonings for delicious pieces of meat.
Ingredients You’ll Need
- Turkey: I recommend using a large boneless turkey breast of about 4 to 6 pounds for this recipe.
- Butter: Use unsalted butter to make an herb butter mixture for seasoning under the skin. Melt some butter to brush on the surface, ensuring a golden brown, flavorful skin.
- Salt: Salt is used to season the breast meat. It enhances the savory taste and moisture retention in the turkey.
- Pepper: Black pepper adds a hint of spice and dimension to the breast and skin of the turkey.
- Herbs: Freshly chopped time adds an earthy and bittersweet taste.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
The roast turkey breast recipe is easy to customize! Try these delicious options:
- Using Bone-in Turkey: If you purchase a bone-in turkey breast, try to get a larger size, knowing that the weight will drop once the bone is removed. Smaller portions can be used. However, reduce the cooking time at the low-temperature setting, checking with a thermometer in the thickest part for the proper doneness temperature.
- Brine the Turkey: You can brine the turkey breast beforehand to infuse it with a more savory flavor and increase its juiciness.
- Herbs: Use fresh herbs like oregano, rosemary, or sage to infuse the turkey with fragrant, earthy notes. A garlic and herb butter would also be tasty!
- Seasoning: Customize the seasoning blend with onion powder, paprika, cumin, or Italian seasoning. For a spicy twist, try my Cajun seasoning.
- Butter Swaps: If you have dietary restrictions, swap butter with coconut oil, margarine, or plant-based butter. Melt these fats to brush on the turkey skin, or use olive, avocado, or vegetable oil. These oils may yield crunchier skin since they do not contain water.
- Add a Sauce: Make a homemade turkey gravy or giblet gravy to serve with the slices of turkey breast. Serving with a homemade cranberry sauce is always a classic pairing.
How to Make Roast Turkey Breast
Step 1: Preheat the Oven
Position the oven rack in the lower third of the oven and preheat to 450ºF (232ºC). This placement allows for better air circulation, ensuring the turkey breast roasts evenly and develops a beautiful golden color.
Step 2: Season the Surface
Keep the skin on! The barrier protects the meat from drying out too quickly on the surface and creates a golden brown skin that many people love. Trim any extra skin or loose pieces of meat.
It’s best to have the breast be as consistent in thickness as possible for even cooking. Use paper towels to dry the skin. The least moisture on the surface allows for quick browning and ultimate crispiness. Lightly season both sides with salt and pepper.
Step 3: Season Under the Skin
For maximum flavor, loosen the skin of the turkey breast. Gently separate the skin from the breast, keeping the sides intact. Rub butter, kosher salt, and chopped thyme underneath the skin onto the meat.
Step 4: Brush with Butter
Brush about 2 tablespoons of melted butter over the turkey skin.
Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
Step 5: Roast the Meat
Roast the turkey breast on a rimmed baking sheet with a sturdy wire rack. This allows the meat to lay flat and elevated for even cooking. Alternatively, you can use a traditional roasting rack set in a large roasting pan.
Cook at a high heat of 450ºF (232ºC) for 30 minutes, then turn the heat down to 325ºF (163ºC) for the remaining cooking time. I like to stop cooking when a thermometer inserted in the thickest part of the meat reaches about 160ºF (71ºC).
Step 6: Let it Rest
Make sure to rest the turkey for 20 minutes before slicing. This allows the meat’s proteins to relax, allowing some of the expelled moisture to move back into dissolved proteins; the result- is maximum juiciness. Carry-over cooking helps the meat reach about 165 degrees, the perfect serving temperature.
The moment you slice into the turkey breast, you’ll hear the crackling sound of the skin. The meat is perfectly cooked and well seasoned with herbs and spices. The leftover turkey is excellent for making a turkey pot pie or turkey salad sandwich!
Make a Pan Gravy: Save those pan drippings to make delicious homemade gravy. It’s so flavorful, and you don’t want it to go to waste. Impress your guests with tasty servings of turkey that don’t take all day to make—it’s a win for the busy home cook!
Frequently Asked Questions
Roast the meat uncovered. This will help the skin become crispy instead of flabby.
Start roasting at a high 450ºF (232ºC) for 30 minutes. This will help develop a golden brown and crispy. Then, turn the heat down to 325ºF (163ºC) for the remainder of the time to gently cook the breast and prevent the meat from drying out.
A general guide is about 22 to 25 minutes per pound of turkey breast. Since the roasting cooking method starts with a very high temperature of 450ºF (232ºC), the turkey will likely be ready to serve sooner. Keep a close eye on the internal temperature of the meat at the end of cooking at 325ºF (163ºC) to ensure it does not overcook.
The target temperature for roast turkey breast is around 160ºF (71ºC) when measured in the thickest part of the meat. I recommend stopping because the carry-over cooking will bring it up to 165ºF, the perfect serving temperature for juicy, tender turkey.
Serve This With
If you tried this Roasted Turkey Breast Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Roast Turkey Breast
Ingredients
- ¼ cup unsalted butter, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon finely chopped thyme
- 1 teaspoon black pepper, divided
- 4 pound turkey breast, boneless, skin on
Instructions
- Preheat the Oven – Place the oven rack in the lower third position. Preheat to 450ºF (232ºC).
- Season the Surface – Thoroughly dry the turkey breast with paper towels. Season the bottom with about ¼ teaspoon salt and ¼ teaspoon black pepper. More or less may be needed depending on the size. Flip over, skin-side up.
- Season Under the Skin – In a small bowl, combine 2 tablespoons softened butter, ½ teaspoon salt, and chopped thyme. Carefully loosen and separate the skin from the thickest part of the breast, ensuring the sides are still connected to the meat. Evenly rub the butter and thyme mixture under the skin. Be careful not to separate the edges of the skin from the breast.
- Brush with Butter – Brush about 2 tablespoons of melted butter over the turkey skin. Evenly season with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Roast the Meat – Transfer the breast to the wire rack placed on top of a sheet tray. Roast the turkey breast for 30 minutes. Turn the oven temperature down to 325ºF (163ºC). Cook until the thickest part of the meat reaches an internal temperature of 160 to 165ºF (72 to 74ºC) on a meat thermometer, about 30 to 45 minutes.
- Let it Rest – Before slicing, let the turkey breast rest for 20 minutes.
Notes
- Turkey Size: Adjust the cooking time for a breast larger than 4 pounds. Roast until the thickest part of the meat reaches 160 to 165ºF (72 to 74ºC).
- Bone-in Breast: More time may be needed for bone-in breasts.
- Alternative to Wire Rack: Use a roasting rack set in a roasting pan. Alternatively, place turkey on a bed of mixed root vegetables, such as carrots, onion, and celery, in a sheet pan, roasting pan, or large cast iron skillet.
- Make it Whole30: Substitute homemade ghee for butter.
- Storing: Cool and store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Lynn says
How long does it take to roast in total? Hard to figure out how to plan the rest of the meal when I don’t know approximately how long the total cook time is? One hour? One and a half? Two?
Jessica Gavin says
Hi Lynn- For a 4 pound turkey breast, it will take about 60-75 minutes to cook. Factor in the 20 minutes rest time, which is perfect for getting the sides ready.
Suzanne says
I am making a bone in Turkey breast that I will spatchcock 🤞🏻🤞🏻Making in a cast iron braising pan with a rack. It’s my first time just making a Turkey breast always do a whole Turkey. This recipe sounds wonderful!!
Jessica Gavin says
I can’t wait to hear how it goes!
Alex says
Thank you Jessica! I had a 1 kilogram turkey breast.. my first time cooking turkey and it turned out perfectly! Made our Christmas perfect!!
Jessica Gavin says
Wow, great job Alex!
Frankie Jackson says
What would the temperature be for a fan assisted oven?
Jessica Gavin says
410ºF for a fan-assisted oven, and check the turkey for doneness earlier. Let me know how it goes!
Brian says
Why do you not mention what temperature to remove the breast from the oven. USDA says 165 minimum, but I find that its usually too done at that temp. i have been removing at 150-155 and with rest it is usually perfect?
Jessica Gavin says
Hi Brian- The recommended doneness temperature to remove the breast from the oven is in the last step of the recipe. You can modify it to your liking. Happy Thanksgiving!
Esther says
I’m roasting the whole turkey cut up into parts this year. Could I use this recipe and if so what modifications do you suggest?
Jessica Gavin says
Yes, you could use this recipe. Is the turkey basted already? I would place the parts on a flat wire rack set on top of the vegetables when you are roasting. Check the temperatures early for doneness since it will cook much quicker.
Gary Bastoky says
Do you not recommend brining a turkey breast? I have been cooking an organic turkey breasts for Thanksgiving for decades. The past few years I’ve brined it, which gives me the crispy skin you mention. I’ve never tried butter and seasoning under the skin. Will this give me the same results as brining?
Jessica Gavin says
You can definitely still brine the turkey breast, then add the butter and seasonings after. It will still give crispy skin if the surface is nice and dry.
Erica says
Can I make gravy from the drippings? Would I just put chicken stock in the bottom of the roasting pan to do this?
Jessica Gavin says
Yes, you can definitely make gravy for the drippings. Check out my post for “how to make gravy” for step by step instructions.
Al says
Jessica,
Where did you get your turkey from for this recipe?
Jessica Gavin says
Hi Al- Depending on availability I get the turkey breast from Albertson’s or my local gourmet grocery store.
Maggie Morris says
Jessica,
Maggie Morris here. Katie’s sister. I made this as a trial run for Thanksgiving. It was incredibly moist. I have found a new Thanksgiving turkey. And the leftovers made a great turkey tetrazzini
Keep the recipes coming.
Maggie
Jessica Gavin says
Hey Maggie! So glad to hear that you had good results 🙂 I love the use of the leftovers, I’ll have to give that a try. Happy holidays!
Judy Caywood says
I cannot wait to make this Jessica. I love cooking with thyme. Thank you.