Roast Turkey Breast

Prep: 15

Cook: 1

Total Time: 1 15

Yield: 8 servings

Course: Entree

Cuisine: American

Calories: 369kcal

Roast turkey breast is a great holiday dinner option for a smaller group. The recipe yields flavorful crispy skin with moist tender white meat.

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.

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.

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