Roasted Turkey Breast
This Roasted Turkey Breast recipe delivers tender, juicy meat with crispy golden skin in about two hours instead of four or five. A bone-in turkey breast, herb butter, and basic seasonings create a holiday-worthy main dish that's perfect for smaller gatherings of 6-8 people, with less waste, easier carving, and more oven space for sides.
Equipment
- Roasting pan with rack Rack keeps turkey elevated for even heat circulation
- Meat thermometer Instant-read digital thermometer recommended
- Small mixing bowl For the herb butter mixture
- Basting brush For basting with pan juices
- Aluminum foil For tenting if skin browns too quickly
- Sharp Carving Knife
- Cutting board For resting and carving the turkey
Ingredients
- 1 bone-in turkey breast 5-7 pounds (2.3-3.2kg)
- 4 tablespoons unsalted butter 57g, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or 3 teaspoons fresh thyme
- 1 teaspoon paprika
- 2 cups chicken broth 480ml
Instructions
- Pat the turkey breast completely dry with paper towels and let it sit at room temperature for 30-45 minutes. Remove any remaining feathers or pin bones, position the oven rack in the lower third, and preheat the oven to 325°F (165°C).
- Mix the softened butter with salt, black pepper, garlic powder, dried thyme, and paprika in a small bowl until evenly combined into a thick herb paste.
- Place the turkey skin-side up on the roasting rack. Gently loosen the skin and spread half the herb butter directly onto the meat, then rub the remaining butter all over the outside of the skin. Pour the chicken broth into the bottom of the pan.
- Roast for 15-20 minutes per pound (about 90-120 minutes for a 6-pound breast), basting with pan juices every 30 minutes. Tent loosely with foil if the skin browns too quickly.
- Insert a meat thermometer into the thickest part of the breast without touching bone. The turkey is done when it reaches 165°F (74°C) and the juices run clear.
- Transfer the turkey to a cutting board, tent loosely with foil, and rest for 15-20 minutes. Carve by slicing straight down across the breast and drizzle with accumulated juices.
Notes
- Don't skip the resting time — it allows the juices to redistribute throughout the meat for maximum juiciness.
- Always use a reliable meat thermometer; oven temperatures can be off, so check the internal temp rather than relying on time alone.
- Let the turkey come to room temperature before roasting — cold turkey from the fridge cooks unevenly.
- Save the pan drippings to make an incredible gravy.
- Pat the skin completely dry before applying the butter mixture for maximum crispiness.
- Ignore any pop-up timer and use a real meat thermometer instead.
- Add aromatics like onions, carrots, and celery to the pan for extra flavor.
- Storage: refrigerate leftovers in airtight containers for up to 4 days, or freeze in freezer bags for up to 3 months. Store gravy separately to prevent sogginess.
- Reheating: add a splash of chicken broth, cover with foil, and reheat at 325°F until warmed through; microwave individual portions on 50% power.
- Variations: try citrus herb (orange zest + rosemary), maple glazed (brush with maple syrup last 30 minutes), spicy Cajun, Mediterranean (olive oil + oregano + lemon), or apple cider braised.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 1gProtein: 45gFat: 10gSaturated Fat: 5gCholesterol: 135mgSodium: 680mg
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