Last Updated on February 24, 2025
Roasted Turkey Breast is a wonderful alternative to a whole turkey for a small gathering on Thanksgiving. It is easy to prepare and, when done right, turns out tender and juicy.
Roasted Turkey Breast
Roasted turkey breast combines the classic flavors of Thanksgiving with the ease of a smaller, more manageable dish. For anyone craving a holiday feast without the effort of roasting an entire bird, a roasted turkey breast is the ideal solution. It’s perfect for smaller gatherings, delivering the same comforting taste of turkey with a fraction of the cooking time and prep.
With the right seasonings and techniques, you can achieve a beautifully browned crust and moist, flavorful meat everyone loves. Plus, it pairs wonderfully with all the traditional sides, bringing that unmistakable Thanksgiving feeling without the fuss.
Choosing the Turkey Breast
It’s important to know what processing has been done to the turkey breast. Most commercially available packaged breasts from major brands will be pre-seasoned and brined. The brining process is the key to moist, tender turkey. The packaging will state whether it has been brined or is natural and unprocessed.
If you buy a breast from a butcher or perhaps fresh from a high-end grocery store, the breast is not processed and will need to be soaked in a salt solution.
Brining the Turkey Breast
Place the breast in a container that is large enough to fill with water and cover the whole breast. A large stock pot should be adequate. Dissolve 3/4 to 1 cup of Kosher salt or 1/2 cup of table salt in 1 gallon of cold water. Pour the salt water over the breast to cover. Refrigerate the pot and soak for 3 to 4 hours. No longer as it will get too salty. Remove the breast from the brine and quickly rinse it under cold water then dry with paper towels.
I have an article describing Brining Chicken for Grilling which may give you some ideas on how to enhance the flavor of the brine if desired.
The turkey breast will most likely be a regular cut which is bone-in containing the back and some neck skin. I removed the back, (use a sharp knife or strong kitchen shears), and the neck skin. The back has very little useable meat but I made a quart of thick turkey broth using these discards. Here is my article on How To Make Chicken Stock to use as a guide to making broth.
Ingredients You Will Need
The breast gets a coating of herbed butter for added flavor. Fresh herbs are best; chopped fine and mixed with softened butter.
I used sage, thyme, and rosemary and a little black pepper was added.
Prepare the breast for baking by loosening the skin and carefully coating the meat with some of the herbed butter. Then, smear the remaining butter all over the skin of the breast.
Baking the Turkey Breast
Preheat your oven to 425° F and center the oven shelf. Place the breast into a roasting pan with a baking rack and place it into the oven. Set a timer for 30 minutes. This high temperature will start to brown the skin nicely.
Reduce the temperature of the oven to 325° F and roast the breast until the internal temperature reaches 160° F. The time required to reach this temperature depends on the size of the breast. Figure about 20 minutes per pound. The breast pictured was about 6 pounds and was baked for 2 hours.
Use an instant-read thermometer to check the temperature. Start to check the temperature about 30 minutes before the anticipated baking time to see how close it is to 160°. When it gets close, the temperature will rise fast. Check it every 5 to 7 minutes if the temperature is over 130°.
Remove the turkey from the oven, tent it loosely with foil, and let it rest for 15 minutes before carving. The internal temperature will keep rising to 165° which is perfect for moist, tender turkey breast.
Serving Suggestions
Serve your roasted turkey breast with Mashed Potatoes, Green Bean Casserole, Cranberry Glazed Sweet Potatoes, Roasted Butternut Squash, or Red Wine Cranberry Sauce. Traditional Thanksgiving Day side dishes are always the best.
For smaller gatherings consider roasted turkey breast because it is easy. It doesn’t take all day to make. It doesn’t even have to be Thanksgiving to enjoy this tender turkey.
Roasted Turkey Breast Recipe
Ingredients
- 4 to 8 lbs. turkey breast, bone-in
- 6 tbsp softened butter
- 1 tbsp fresh chopped sage
- 1 tbsp fresh chopped thyme
- 1 tbsp fresh chopped rosemary
- 1/2 tsp black pepper
Instructions
- If the turkey breast came with the back bones, cut the back off using kitchen shears or carefully with a sharp knife. Brine the turkey breast if it is not pre-processed per instructions in the post narrative. Lightly rinse under cold water and pat dry.
- Mix the chopped herbs and pepper into the softened butter in a bowl. If the butter seems stiff, place the bowl into a microwave for 5 seconds to further soften.
- Preheat your oven to 425° F. Place the oven rack in the center.
- Lift the turkey skin and work some of the herbed butter under the skin, then slather the remaining butter over the skin. Place the breast in a baking dish with a rack to keep it elevated off the bottom.
- Place the pan into the oven and set a timer for 30 minutes. The breast should start to brown nicely. Turn the heat down to 325° F. Bake the breast until the internal temperature is 160° F as indicated with an instant-read thermometer. Use 20 minutes per pound as a guide to how long the roasting will take.
- Remove the breast from the oven and tent it with aluminum foil for at least 15 minutes. Carve the meat from the bone and serve right away.
Notes
- If your breast is frozen, thaw it in your refrigerator which will take a couple of days.
- Keep the back bone, if the breast came with one, along with the remaining carcass, and make some flavorful broth to be used for turkey gravy.
- Serving the turkey breast soon after carving will ensure that the meat is most tender and moist.
Sandy Axelrod
When Steve and I celebrate Thanksgiving on the road, I always make a turkey breast. It’s perfect for the two of us with leftovers. Why is it that leftover Thanksgiving dinner always tastes better?
Say hi to MJ for us!!!
Joe Boyle
Hi Sandy! I know, Thanksgiving is the best. Stay safe. Prayers for you and Steve. Joe