Oven Roasted Turkey Breast

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Roasted Turkey Breast is an easy way to enjoy turkey without having to roast a whole turkey and best of all it needs under an hour to cook and comes out tender and juicy every time! The skin is deliciously crisp with olive oil and fresh herbs.

This makes a great Thanksgiving dinner recipe for smaller groups or for any time of year when you’re craving easy home cooked turkey (and it’s perfect for turkey sandwiches too)!

roasted turkey with herbsThanksgiving Turkey Made Easy

We love Thanksgiving dinner around here, and turkey is always the star of the show. We always prepare a few other dishes like stuffing and mashed potatoes.

While a whole turkey takes a lot of time, roasting turkey breast (or even a spatchcock turkey) is much quicker!

Ingredients for Roasted Turkey Breast

This recipe is incredibly simple and has lots of flavor!

  • Turkey Breast: Start with a large boneless turkey breast. If you have a bone-in breast, this recipe still works you’ll just need to increase the cooking time (see note below).
  • Olive Oil: Next rub the skin with oil, this helps it crisp up.
  • Herbs & Seasonings: Finally fresh herbs (dried work too, if using dried, add them to the olive oil) and lots of salt and pepper.

That’s it. Fuss free.

We also love using this for simple turkey soups, hot turkey sandwiches or in place of chicken in recipes like chicken salad. It works for just about everything!

uncooked turkey breast

How To Cook A Turkey Breast

It’s so easy to make turkey breast like a pro!

  1. Brush it with a bit of olive oil.
  2. Season with salt, pepper, and fresh herbs.
  3. Roast until it reaches 165°F.

The method for roasting a bone-in turkey breast is the same as this boneless turkey breast, but the cooking time may increase depending on the size as the bone affects the way that heat is distributed throughout the meat.

Check the temperature with a meat thermometer, being careful not to hit the bone, it should read 165°F!

How Long To Roast A Turkey Breast

Roast Turkey Breast is incredibly fast to make compared to a whole turkey!

  • Boneless turkey breast (about 3 pounds) cooks in about about 50 minutes.
  • Bone-in turkey breast (approx. 6 lbs) will take 1 1/4 to 1 3/4 hrs to cook depending on size.

whole turkey breast in pan

Tips for Juicy Turkey Breast

#1. A Thermometer

If you don’t have one, I cannot recommend one enough. They are not expensive (under $20) and will not only make you look like a rockstar of a cook, but an inexpensive thermometer will ensure your meat is never dry or overcooked again! I use them for everything (especially leaner cuts of meat) from Pork Tenderloin to Oven Baked Chicken Breasts.

I love the kind that are left in the meat while it’s in the oven and you can keep an eye on it like this thermometer here (not opening the oven is a huge time saver).

#2. Start With a High Temperature

The second thing that makes this roast turkey breast amazing is starting the oven at a higher temp. This seals the juices into the meat right away to keep it from drying it out.

#3. Rest Before Slicing

It is important to rest a turkey breast roast (or any meat for that matter) before slicing. The juices raise to the outside of the meat during roasting. Resting it allows them to be redistributed throughout before you slice into it!

How To Reheat Roasted Turkey Breast

You can do this easily in a microwave, oven, or on the stovetop very easily! Just watch that you are heating it and not cooking further.

To keep it juicy while you heat it up, add a splash of turkey broth or chicken stock to the meat before you heat it up. It will taste like it just got roasted every time!

The Best Turkey Dinner Sides

Our Thanksgiving meal comes with all the fixin’s from Perfect Mashed Potatoes to Corn Casserole. I love the planning, the shopping… and the friends and family around the table.

roasted turkey with herbs
4.72 from 14 votes
Review Recipe

Roast Turkey Breast

Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 4 servings
Author Holly Nilsson
Roast turkey breast is an easy way to enjoy turkey without having to roast a whole bird. This easy roast turkey breast recipe comes out tender and juicy every time, making it the ideal dinner for any night. Don’t forget the cranberry sauce!

Ingredients

  • 1 turkey breast boneless approx. 2 ½ -3 ½ pounds or bone-in approx 5 pounds
  • 2 tablespoons olive oil
  • 1 small onion sliced
  • 3 tablespoon fresh herbs chopped *see note
  • salt and black pepper

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Instructions

  • Preheat oven to 425°F. Remove the turkey breast from the fridge and let it sit out for about 30-60 minutes at room temperature.
  • Tie the turkey breast (if it is not tied or in a net already).
  • Brush the turkey breast with olive oil. Generously sprinkle with salt, pepper and fresh herbs.
  • Place the turkey breast in a small casserole dish and nestle onions (and extra herbs if desired) alongside the turkey.
  • Roast the boneless turkey breast for 15 minutes.
  • Reduce the oven temperature to 350°F and roast an additional 30-35 minutes or until the temperature in the thickest part reaches 165°F.
  • Remove from oven and let rest 10-15 minutes before slicing.

Recipe Notes

Herbs: I use a combination of parsley, rosemary, sage, and thyme.
Cooking time will vary based shape and size of turkey breast.
Bone-In Turkey Breast: This method works with bone-in turkey breast as well. Preheat oven to 425°F and cook 15 minutes. Reduce heat to 350°F.  A large bone-in turkey breast (approx. 6 lbs) will take 1 ¼ to 1 ¾ hrs to cook depending on size.

Nutrition Information

Calories: 326, Carbohydrates: 5g, Protein: 45g, Fat: 14g, Saturated Fat: 1g, Cholesterol: 105mg, Sodium: 404mg, Potassium: 593mg, Fiber: 1g, Sugar: 2g, Vitamin A: 40IU, Vitamin C: 2.8mg, Calcium: 63mg, Iron: 2.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword roast turkey breast, roasted turkey breast
Course Dinner, Entree, Main Course
Cuisine American

 

Oven roasted turkey breast in a white casserole dish with a title
Slices of turkey breast on a plate and a whole turkey breast in a dish with writing
Oven roasted turkey breast on a plate with writing
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I used this recipe for a thawed 3 pound breast roast. It ended up taking over 90 minutes to cook, which threw off the timing of the side dishes. I’m pretty confident in my oven’s temperature and my own cooking skills, so it added some unwelcome stress to my meal preparation.

    Having said all that, it was DELICIOUS. Perfectly moist, with a wonderful crispy skin. I will try this again but will not count on it being done in 50 minutes.4 stars

  2. Well I purchased a 3lb boneless turkey breast and gave this recipe a try. Not sure what I did wrong as it definitely did not cook nearly as fast as this recipe said. I followed the directions exactly (minus the onion as I did not have one).It only got up to 100 degrees F at the 50 minute mark…I’m still waiting for it to be done so it looks like a late dinner for us. Very disappointing as this is my first attempt at cooking any kind of turkey on my own for Thanksgiving…2 stars

    1. Sorry to hear that it took longer than expected Robyn. Did you preheat your oven? Do you have an oven thermometer?

  3. I understand the comment to start at 425 degrees, a much higher temperature in ordet to seal in the juices. But then it is cooked at 375 degrees for the remainder of time while most recipes seem to suggest 325 or 350 for the entire time. I have a three and a half pound fresh boneless turkey breast from a local farm and I just wanted to confirm these temperatures as I don’t want to mess this up. Thank you! Also can this be cooked untied?

    1. Because this is a smaller piece of meat, it can cook at a slightly higher temperature than a whole turkey. It can be cooked untied, this will make the shape a little bit flatter and it can cook a tiny bit quicker.

      I would definitely suggest using a thermometer to check the temperature early so it doesn’t overcook. You’ll want to remove the turkey breast from the oven once it reaches 165°F (I usually remove it a couple of degrees sooner, around 162 as it will climb a couple of degrees as it rests). Happy Thanksgiving!

  4. If using dried seasoning, would I use the same amount? 1.5 tablespoons of parsley and 1.5 tablespoons of rosemary, sage, & thyme divided equally?

      1. Thanks so much! And I have a 6 pound bone in turkey. Would I use the same amount of seasonings as you’ve listed for the 3 pound? Or does the size not matter?

      2. Great question! The surface area will be greater for that big of a breast, so you may need to increase the oil and seasonings (I’d guess about half more) to cover the breast in full. Take a look at the picture for an idea of how the herbs look on the turkey.

  5. It says to *see note on the fresh herbs but it doesn’t say how much to use of each one. Can you please elaborate on that?

    1. I generally use about 1 to 1 1/2 tablespoons parsley and make up the rest based on what I have on hand. Most often I buy a poultry pack of herbs so I’ll include 1 1/2 tablespoons of sage, thyme and rosemary (equal amounts).