Roast Turkey Breast

Content… The Secret to Juicy Turkey Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Easy Main Course Recipes for the Holidays Conclusion

The Secret to Juicy Roasted Turkey Breast

The breast meat is the hardest to cook perfectly because it’s the first to dry out because it has less fat than the rest of the bird. That means if you roast only the breast, you have more control over how long to cook it.

Rubbing butter under the skin adds moisturizing fat and extra flavor, and herbed butter is even better. My super moist and tender turkey breasts start in a preheated 400℉ (205℃) oven. Then, I lower the temperature to 325℉ (160℃) and cook that baby low and slow. Those are my two best tips for juicy, tender roasted turkey breast.

Recipe Ingredients

1. Turkey Breast – The leading player for this recipe is boneless and skin-on for extra juiciness. 
2. Herbed Butter – Butter, garlic, sage, rosemary, thyme, paprika, parsley
3. Veggies – Onion, celery, and more garlic soak up the delicious juices from the turkey breast for a flavorful side. Or add them to your homemade gravy.

How to Roast Turkey Breast

• Prep – Pat dry turkey breast with paper towels. Season with salt and pepper, slipping salt under the skin where possible. (Phot0 1)
• Herbed Butter – Combine butter, minced garlic, sage, rosemary, thyme, paprika, and parsley. Let the flavors develop in the fridge until ready to use. Making this a day ahead improves the taste. (Phot0s 2-3)
• Season – Loosen the turkey skin by carefully running your fingers between the skin and the meat; the skin is very fragile, so be careful not to tear it. Generously rub the turkey with herbed butter under the skin. Let it marinate in the fridge for up to 24 hours. (Phot0 4)

• Prepare to Roast – Take the turkey out of the fridge about an hour before roasting it to bring it to room temperature. Position a rack in the lowest part of the oven, removing the other racks. Preheat your oven to 400ºF (200ºC). Arrange the onion, celery, and garlic in a 3-quart baking dish, then place the turkey on top, breast-side up. (Phot0s 5-6)
• Roast the turkey for 30 minutes, then reduce the heat to 325°F (160℃). Continue to roast until your instant-read thermometer registers 165°F (75℃) in the breast’s thickest part (about 1 hour, depending on your turkey breast’s size). If the turkey breast starts to brown too fast, tent it with foil to prevent over-browning. (Phot0s 7-8)
• Serve – Remove the turkey from the oven and let it rest for 15-20 minutes before carving so the juices settle back into the meat. Reserve turkey drippings to make delicious gravy.

Recipe Variations

1. Citrus Herb Crust: Add a citrusy twist to roasted turkey breast with olive oil, orange zest, lemon zest, minced garlic, and your favorite herbs like thyme, rosemary, and sage. Mix, rub, and roast.
2. Maple-Glaze: For a sweet and savory twist, mix maple syrup, Dijon mustard, Worcestershire sauce, and minced garlic. Then, brush the glaze over the turkey breast during the last 30 minutes of roasting.
3. Cajun Roast Turkey: Rub some Creole Cajun seasoning or a mix of smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper all over the turkey breast before roasting. Or add it to the herbed butter for more intensity.
4. Smoked Turkey Breast: Put this baby in your 225℉ (50℃) smoker for a few hours. At 35 minutes per pound, a 5-pound breast will take about 3 hours.

Tips and Tricks

1. Thaw frozen turkey breasts in the refrigerator for 24-30 hours before roasting. 
2. Don’t skip rubbing butter under the skin because fat really does help turkey breast stay juicier.
3. The same method works on chicken breasts; just reduce the roasting time by half.

Make-Ahead Instructions

If you want an even more stress-free Thanksgiving dinner, make this goodness ahead. When it comes out of the oven, let it rest until cooled. I eat the skin right then because it’s so good, and it won’t be crispy later. Then slice it and store it in a vacuum-sealed or airtight container, and either keep it in the fridge for 1-2 days or freezer for up to two months.

Serving and Storage Instructions

This deliciousness is best served right after its recommended resting time.

Cooking for leftovers is such a time-saver later. Use leftover roasted turkey in recipes that call for cooked turkey or chicken (chicken salad is good). Store leftover roasted turkey breast in a Tupper-like container in the fridge for up to 4 days or the freezer for 2-3 months.

Reheat in the microwave, oven, or stovetop. You can also use it cold for salads.

FAQs

What to Serve With Roast Turkey Breast 

Traditional Thanksgiving sides include roast garlic mashed potatoes drizzled with homemade gravy, green bean casserole, candied sweet potatoes, and pecan pie dolloped with homemade whipped cream. Oh yeah!

More Easy Main Course Recipes for the Holidays

• Pineapple Honey-Glazed Ham 
• Pernil (Puerto Rican Roast Pork)
• Spiced Roast Turkey
• Smoked Turkey Wings

 Conclusion

This delicious roasted turkey breast will fit the bill, whether you want a cozy holiday dinner for a few or an easy weeknight entree. Would you like more tasty recipes? Then follow me on Facebook!

This blog post was originally published in November 2020 and has been updated with additional tips.