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Sliced turkey breast on a serving platter ready to eat.
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Roasted Turkey Breast Recipe

Roasted turkey breast that is simple to make for any occasion. Serve it with your favorite holiday side dishes for a great meal.
Course Poultry main dish
Cuisine American
Keyword oven roasted turkey breast, roasted turkey breast, turkey breast
Prep Time 30 minutes
Cook Time 2 hours
Resting time 15 minutes
Total Time 2 hours 45 minutes
Servings 6 people
Calories 260kcal
Author Joe Boyle

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

  1. If your breast is frozen, thaw it in your refrigerator which will take a couple of days.
  2. 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.
  3. Serving the turkey breast soon after carving will ensure that the meat is most tender and moist.

Nutrition

Calories: 260kcal