Take the turkey breast
out of the fridge and allow it to come to room temperature for an hour. Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan. Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins. Rub the butter over the skin and season well. Put the turkey breast on the rack or
rest it on top of the veg in the pan. Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil. Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the
juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins. Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don’t skip this step otherwise the juices will run out as you carve. Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.Ingredients
Method
Roasted boneless turkey breast turns out fabulously juicy and crispy-skinned when baked for a relatively short time at a high temperature.
Well-seasoned with garlic powder, paprika, and thyme, this easy 8-ingredient recipe yields impressive results.
No doubt, there's something festive about serving - and carving - an entire turkey at the table. 🦃 But for intimate Thanksgiving (or Christmas) gatherings, cooking just the breast is the ideal solution. It's the perfect size for four people.
Another advantage of roasting just the breast: When you bake it by itself it's easier to make sure it comes out juicy. When you roast the whole bird, despite your best intentions, the white meat often turns out too dry.
Jump to:- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Recipe card
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Avocado oil spray: This neutral-tasting oil is very suitable for high-heat cooking.
To season: Kosher salt, black pepper, garlic powder, paprika, and dried thyme.
Boneless turkey breast half: I typically use a boneless, skin-on breast half because I find it easy to slice and eat. But bone-in is fine too.
Melted butter: Unsalted or salted, doesn't make much of a difference, so use whatever you have on hand. I tend to use salted butter in this recipe.
Instructions
Roasting a boneless turkey breast is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
First, brush the turkey with melted butter and sprinkle it with spices.
Now, place it on a greased rack fitted into a rimmed baking sheet and spray it with oil. The extra layer of oil helps the spices stay moist.
Bake the turkey initially for 20 minutes, to nicely brown the skin. Then, loosely cover the turkey with foil to prevent the top from scorching, and then continue roasting until it's cooked through.
The total cooking time will be 45-60 minutes. See the detailed discussion below.
Expert tip
It's really important to let the meat rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness.
Frequently asked questions
How long does it take to roast a turkey breast?
Just like baked chicken breast, I find that the secret to crispy skin and juicy meat is cooking at a high temperature for a relatively short time.
This method ensures wonderfully crispy skin and juicy, succulent meat. When cooked at 450 degrees F, the total cooking time for half a breast is 45 - 60 minutes.
Because of its size, you will need to loosely cover it with foil after about 20 minutes in the oven, then finish roasting it. The foil will keep the top from scorching.
How to roast a whole breast?
If you'd like to roast a whole breast instead of half, you can use the same method of browning it in a very hot oven, then loosely covering it with foil and continuing to roast until done. But you'll need more time.
The last time I cooked a whole, 3 ½ lb. breast, I baked it for 1.5 hours. It took that long for an instant-read thermometer to register 160 degrees F.
It turned out fabulous, with crispy, savory skin and very juicy meat, the juiciest we’ve ever had actually. But it does require a longer time commitment than using breast halves.
How do I keep it juicy?
The first secret is to roast it at a high temperature and for a relatively short time. The second secret: Allow it to rest for at least 20 minutes before slicing it. This allows the juices to settle and redistribute, ensuring juicy meat.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can try different spice combinations. Onion powder is a nice addition. You can also try using smoked paprika instead of regular paprika.
- Instead of butter, you can rub the meat with olive oil. However, make sure to use light olive oil which can withstand a high cooking temperature. You can also use avocado oil, but that's not as flavorful.
Serving suggestions
I typically make this recipe for Thanksgiving, so I serve it with cranberry sauce, gravy, and any of these sides:
- Cheesy green beans casserole
- Cauliflower stuffing
- Roasted Brussels sprouts
- Creamy mashed pumpkin
- Mashed cauliflower
Storing leftovers
The leftovers keep in the fridge, in an airtight container, for 3-4 days. Although the skin does lose its crispness.
I don't like to reheat the leftovers, as they tend to dry out. I usually make a platter of cold leftover turkey slices, alongside some Dijon mustard, fresh-cut veggies, and pickles.
Needless to say, if you eat bread (or would like to try this wonderful almond flour bread), you can use the leftovers to make tasty sandwiches!
Leftover Turkey Recipes
Turkey Stir-Fry
Turkey Patties
Juicy Turkey Burgers
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Recipe card
Oven-Roasted Boneless Turkey Breast
Roasted turkey breast turns out juicy and crispy-skinned when baked for a relatively short time at a high temperature.
Prep Time15 mins
Cook Time1 hr
Rest time20 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 321kcal
- ▢ Avocado oil spray
- ▢ 1 teaspoon Diamond Crystal kosher salt
- ▢ ¼ teaspoon freshly ground black pepper
- ▢ 2 teaspoons garlic powder
- ▢ 2 teaspoons paprika
- ▢ 1 teaspoon dried thyme
- ▢ 1 boneless skin-on turkey breast half (about 2 lb.)
- ▢ 2 tablespoons melted butter
Preheat your oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and thyme.
Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush on both sides with the melted butter, then rub it on both sides with the spices.
Place the turkey breast, skin side up, on the prepared roasting rack. Spray the top with avocado oil.
Roast for 20 minutes. Loosely cover with foil to protect the top from scorching, then continue roasting until it reaches an internal temperature of 160 degrees F, 25-40 more minutes. Total roasting time will be 45-60 minutes.
Remove the roasted turkey breast from the oven. Allow to rest for 20 minutes before carving.
If you'd like to roast a whole breast instead of half, you can use the same method of browning it in a very hot oven, then loosely covering it with foil and continuing to roast until done. But you'll need more time.
The last time I cooked a whole, 3 ½ lb. breast, I baked it for 1.5 hours. It took that long for an instant-read thermometer to register 160 degrees
F.
It turned out fabulous, with crispy, savory skin and very juicy meat, the juiciest we’ve ever had actually. But it does require a longer time commitment than using breast halves.
Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
Serving: 6oz | Calories: 321kcal | Carbohydrates: 2g | Protein: 48g | Fat: 12g | Saturated Fat: 3g | Sodium: 300mg
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