How To Roast Turkey Breast
A simple, easy way to roast a succulent, juicy turkey breast! You’ll love the buttery, herbal flavor of this classic recipe.
- 4 to 5 pounds bone-in, skin-on turkey breast, completely thawed*
- 4 tablespoons butter, melted
- 1 tablespoon finely chopped fresh herbs, I use rosemary and thyme
- ½ tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon fresh ground black pepper
Preheat oven to 450˚F.
Set a roasting rack inside of a roasting pan.
Transfer the turkey breast to the roasting rack.
Melt the butter and to the melted butter add chopped fresh herbs, salt, garlic powder, paprika, and pepper; whisk until completely incorporated.
Using paper towels, pat dry the turkey breast.
Using a pastry brush, brush the turkey breast with the butter mixture.
Season the turkey breast all over with salt and pepper.
Reduce the oven temperature to 325˚F.
Roast the turkey breast for 1.5 to 2.5 hours, or until internal temperature reaches 155˚F to 160˚F. Please use an instant-read meat thermometer to check for doneness. Turkey breast needs to cook for about 18 to 20 minutes PER 1 Pound. I suggest pulling the turkey breast out and checking its temperature around the 1.5 hour mark just to get an idea as to how much longer it may need. After that, continue checking the temperature every 15 minutes.
If the skin begins to brown too quickly, tent a piece of foil over it to prevent it from burning.
Pull out the cooked turkey breast and let stand for 20 minutes.
Transfer to a cutting board and, starting at the breast bone, carve the turkey off the bone keeping your knife as close to the ribs as possible.
Then, cut the turkey breast into slices and serve.
- For best results, the turkey breast should be completely thawed AND at room temperature before starting to work with it.
Calories: 375kcal | Carbohydrates: 1g | Protein: 65g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1272mg | Potassium: 751mg | Fiber: 1g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg