This Roast Turkey Breast is a game-changer for anyone looking to enjoy the delights of turkey without committing to a whole bird. Tender, juicy, and bursting with herb-infused butter flavor, this recipe delivers all the holiday feels without the fuss. Ready in just over an hour, it’s perfect for smaller gatherings, Sunday family dinners, or anytime you’re craving that irresistible turkey goodness!
Why You’ll Love This Recipe
- Weeknight Friendly: Forget waiting all day for a whole turkey – this breast roasts to perfection in just about an hour!
- Foolproof Results: Even if you’re new to cooking turkey, this method guarantees juicy meat and crispy, golden skin every single time.
- Versatile: Perfect for holidays, but easy enough for regular weeknight dinners when you want something special.
- Minimal Ingredients: Just butter, herbs, salt, and pepper transform an ordinary turkey breast into something extraordinary.
- Less Waste: Ideal for smaller households that don’t need (or want) pounds of leftovers.
Ingredients You’ll Need
- Turkey Breast: The star of the show! Boneless with skin on gives you the perfect balance of convenience and flavor. The skin protects the meat and crisps up beautifully.
- Butter: Creates that golden, crispy skin and keeps the meat incredibly moist. It’s also our flavor carrier for the herbs.
- Thyme: Adds that classic aromatic quality that pairs perfectly with turkey. It infuses into the butter for flavor that penetrates deep into the meat.
- Salt: Enhances all the flavors and helps create that crackly skin everyone fights over.
- Black Pepper: Provides a subtle warmth and depth to balance the richness of the turkey and butter.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Herb Lovers’ Delight
Mix in rosemary, sage, or parsley with the thyme for a more complex herb profile.
Citrus Infused
Add lemon or orange zest to your butter mixture for a bright, refreshing twist.
Garlic Butter Turkey
Include 2-3 minced garlic cloves in your herb butter for an extra dimension of flavor.
Spice It Up
Add a pinch of smoked paprika or cayenne to the skin for a subtle heat that complements the rich turkey flavor.
How to Make Roast Turkey Breast
Step 1: Prepare the Oven
Position your oven rack in the lower third of the oven and preheat to 450°F. This initial high heat will help create that beautiful golden skin.
Step 2: Prep the Turkey
Pat the turkey breast thoroughly dry with paper towels – this is crucial for crispy skin! Season the underside with salt and pepper before flipping it skin-side up.
Step 3: Create the Flavor Base
Mix 2 tablespoons of softened butter with salt and chopped thyme in a small bowl. This herb butter is your secret weapon for incredible flavor.
Step 4: Season Under the Skin
Carefully slip your fingers between the skin and meat to create a pocket, being careful to keep the edges attached. Spread the herb butter mixture evenly under the skin, allowing it to melt into the meat as it cooks.
Step 5: Butter the Exterior
Brush the skin with melted butter and season with the remaining salt and pepper. This creates that gorgeous golden-brown finish we’re all looking for.
Step 6: Roast to Perfection
Place the turkey on a wire rack over a baking sheet. Start with 30 minutes at high heat, then reduce to 325°F and continue roasting until the internal temperature reaches 160-165°F.
Step 7: Rest Before Slicing
Let the turkey rest for 20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
Pro Tips for Making the Recipe
- Temperature Is Key: Always use a meat thermometer! It’s the only way to guarantee perfectly cooked turkey.
- Don’t Rush the Rest: Those 20 minutes of resting time are non-negotiable. Cut too soon and all those beautiful juices will end up on your cutting board instead of in your turkey.
- Butter Must Be Soft: For under-skin seasoning, make sure your butter is properly softened so it spreads easily without tearing the skin.
- Pat Completely Dry: Any moisture left on the skin will create steam and prevent that golden crispiness we’re after.
- Bring to Room Temperature: Let your turkey breast sit out for 30 minutes before cooking for more even roasting.
How to Serve
Perfect Pairings
Serve your turkey breast with classic sides like mashed potatoes, roasted vegetables, or cranberry sauce for a mini-holiday meal anytime.
Sandwich Heaven
Leftover slices make incredible sandwiches – try them on crusty bread with a bit of mayo, cranberry sauce, and leftover veggies.
Salad Topper
Add cold sliced turkey to salads for a protein boost that’s much more exciting than plain chicken.
Make Ahead and Storage
Storing Leftovers
Store cooled turkey in an airtight container in the refrigerator for up to 4 days. Keep the slices in their own juices for maximum moisture retention.
Freezing
Slice the cooled turkey and wrap portions tightly in plastic wrap, then foil, before placing in freezer bags. This prevents freezer burn and preserves quality for up to 3 months.
Reheating
The microwave works in a pinch, but for best results, reheat slices in a covered baking dish with a splash of broth or gravy at 325°F until just warmed through. This prevents the dreaded dry, tough leftover turkey syndrome!
FAQs
Can I use a bone-in turkey breast for this recipe?
Absolutely! Bone-in breasts typically have more flavor, but they’ll need additional cooking time. Use your meat thermometer as the ultimate guide – the internal temperature should still reach 160-165°F at the thickest part away from the bone.
What if I don’t have a wire rack for roasting?
No problem! A roasting rack in a roasting pan works perfectly. Another fantastic option is to create a natural “rack” by placing the turkey on a bed of chunky cut carrots, celery, and onions. This not only elevates the turkey for even cooking but also flavors the drippings for an amazing gravy.
Can I prep this ahead of time?
Yes! You can season the turkey up to 24 hours ahead. Apply the herb butter under the skin, then cover loosely and refrigerate. Just be sure to take it out 30-60 minutes before roasting to take the chill off for more even cooking.
Why does my turkey sometimes come out dry even when I follow cooking times?
The most common culprit is overcooking. Turkey breasts can go from perfectly juicy to disappointingly dry in just a few minutes. Invest in a good meat thermometer and start checking earlier than you think necessary. Remember that the temperature will continue rising 5-10 degrees during the rest period!
This Roast Turkey Breast is truly a revelation – delivering all the flavor and satisfaction of a traditional holiday turkey with just a fraction of the time and effort. The herb-infused butter creates meat that’s incredibly moist and flavorful, while the high-heat roasting method ensures that skin gets beautifully crisp and golden. Whether you’re making a small holiday meal or just want to elevate your weeknight dinner game, this recipe deserves a permanent spot in your collection. Give it a try this week – I promise your dinner table will never be the same!
Print
Perfectly Juicy Roast Turkey Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: American
Description
A perfectly juicy and flavorful boneless turkey breast with crispy golden skin. This simple roasting method ensures a moist, tender centerpiece for any holiday meal or Sunday dinner, ready in just over an hour.
Ingredients
- 4 pound (1.8 kg) turkey breast, boneless, skin on
- 1/4 cup (60 g) unsalted butter, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon finely chopped thyme
- 1 teaspoon black pepper, divided
Instructions
- Preheat the Oven – Place the oven rack in the lower third position. Preheat to 450°F (232°C). This initial high temperature helps create a beautifully crisp, golden skin while sealing in the juices.
- Season the Surface – Thoroughly dry the turkey breast with paper towels. Season the bottom with about ¼ teaspoon salt and ¼ teaspoon black pepper. More or less may be needed depending on the size. Flip over, skin-side up. Ensuring the turkey is completely dry helps achieve crispy skin.
- Season Under the Skin – In a small bowl, combine 2 tablespoons softened butter, ½ teaspoon salt, and chopped thyme. Carefully loosen and separate the skin from the thickest part of the breast, ensuring the sides are still connected to the meat. Evenly rub the butter and thyme mixture under the skin. Be careful not to separate the edges of the skin from the breast. This technique adds flavor directly to the meat while helping keep it moist.
- Brush with Butter – Brush about 2 tablespoons of melted butter over the turkey skin. Evenly season with ¼ teaspoon salt and ¼ teaspoon black pepper. The butter helps the skin brown beautifully and adds rich flavor.
- Roast the Meat – Transfer the breast to the wire rack placed on top of a sheet tray. Roast the turkey breast for 30 minutes. Turn the oven temperature down to 325°F (163°C). Cook until the thickest part of the meat reaches an internal temperature of 160 to 165°F (72 to 74°C) on a meat thermometer, about 30 to 45 minutes. The two-temperature method helps achieve crispy skin while ensuring juicy meat.
- Let it Rest – Before slicing, let the turkey breast rest for 20 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
Notes
- Turkey Size: Adjust the cooking time for a breast larger than 4 pounds. Roast until the thickest part of the meat reaches 160 to 165°F (72 to 74°C).
- Bone-in Breast: More time may be needed for bone-in breasts, typically 15-20 minutes per pound.
- Alternative to Wire Rack: Use a roasting rack set in a roasting pan. Alternatively, place turkey on a bed of mixed root vegetables, such as carrots, onion, and celery, in a sheet pan, roasting pan, or large cast iron skillet.
- Make it Whole30: Substitute homemade ghee for butter.
- Storing: Cool and store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
- For extra flavor, consider brining the turkey breast for 4-6 hours before cooking.
Nutrition
- Serving Size: 3 oz
- Calories: 280kcal
- Sugar: 0g
- Sodium: 325mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
