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A roasted turkey breast gives you everything people love about the holiday bird, the sliceable white meat, the herb rub, the drippings for gravy, in a size that makes sense for four people.
It’s the practical choice for a small gathering. You’re not paying for, thawing or storing a 14-pound turkey, it cooks in about an hour, and it fits in a regular baking dish.
An instant-read thermometer is the one tool worth having here. Turkey breast is lean, and pulling it at the right temperature is what keeps it juicy.
Ingredients and Swaps
- Turkey breast: Bone-in, skin-on has the most flavor and stays juicier. Boneless is easier to carve and cooks a little faster. Thaw frozen turkey breast in the fridge for 1–2 days first.
- Fat: Olive oil or softened butter helps the rub stick and browns the skin.
- Spice rub: Paprika, garlic powder, onion powder, sage and thyme. Two teaspoons of poultry seasoning can stand in for the sage and thyme.
- Broth: A little in the pan keeps the drippings from scorching and gives you a head start on gravy.
Tips for a Juicy Turkey Breast
- Take the chill off. Let the turkey sit at room temperature for 20–30 minutes while the oven heats so it cooks more evenly.
- Season under the skin. Loosen the skin and rub some of the seasoning right on the meat.
- Cook to temperature. Start checking at 50 minutes. The breast is done at 165°F in the thickest part.
- Rest it. Tent with foil for 10–15 minutes before slicing so the juices stay in the meat.
Roasted Turkey Breast
Ingredients
Method
- Preheat the oven to 350°F. Pat the turkey breast dry with paper towels.
- Mix the salt, pepper, paprika, garlic powder, onion powder, sage and thyme in a small bowl.
- Rub the turkey all over with the oil, then with the spice mixture, working some under the skin.
- Place the turkey skin side up in a baking dish or small roasting pan and pour the broth into the bottom of the pan.
- Roast for 60–75 minutes, until a thermometer in the thickest part reads 165°F.
- Tent loosely with foil and rest for 10–15 minutes before slicing.
Notes
- Bone-in breasts have the most flavor. Boneless breasts may be done 10–15 minutes sooner.
- Tuck orange slices or fresh herbs under the skin for extra flavor.
- For a quick pan gravy, whisk 2 tablespoons of flour into the drippings over medium heat, then whisk in 1½ cups of broth and simmer until thick.
What to Serve with Turkey Breast
Build the plate with Creamy Mashed Potatoes, Classic Stuffing, Cranberry Sauce and Traditional Gravy made from the pan drippings. Cooking for a crowd? See our Roasted Whole Turkey with Herbs.
Storage, Reheating and Leftovers
- Refrigerate: Sliced turkey keeps for 3–4 days in an airtight container.
- Freeze: Freeze slices with a little broth or gravy for up to 3 months.
- Reheat: Cover and warm at 300°F with a splash of broth for 15–20 minutes.
- Leftovers: Use them in Sweet Roll Turkey Sliders or Turkey and Veggie Wraps.
Turkey Breast Questions
How long does a turkey breast take to roast?
At 350°F, plan on about 20–25 minutes per pound. A 2–3 pound breast takes roughly 60–75 minutes. Go by the thermometer.
How much turkey breast do I need per person?
Plan on about ¾ pound per person for bone-in and ½ pound per person for boneless. That leaves a little for leftovers.
Should I cover it while it roasts?
Roast it uncovered so the skin browns. If the top darkens before the inside is done, tent it loosely with foil.
