The best roast turkey breast recipe isn’t cooked in the Crock Pot, but is roasted in the oven with wine, lemon, and butter for a moist and juicy turkey breast every time.
Cooking a full-blown turkey for a crowd is usually reserved for just one time a year—happy Thanksgiving! But if you’re having a smaller gathering, or even just for two, knowing how to cook a roast turkey breast instead is a really good idea. But while it’s a popular protein over the holidays, roasting a turkey breast is as easy as cooking a chicken, so it should totally be considered a dinner contender any time of year.
My roast turkey breast recipe yields a perfect oven-roasted turkey breast— juicy on the inside, crispy on the outside, and ready to gobble down. Whether it’s served with all the fixins’ for Thanksgiving, or for leftovers like in my favorite turkey pot pie, or grilled cheese turkey sandwich, this recipe won’t steer you wrong. The best part (other than how simple and delicious this is)? Because you’re not dealing with a whole turkey, there’s no need for a roasting pan and you don’t have to stress over carving.
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What’s in This Roast Turkey Breast?
When it comes to cooking roast turkey breasts, I’ve found that keeping things simple is the way to go. There’s no need for brining or a dry rub, just a handful of fresh herbs and aromatics.
The only ingredients you’ll need for this roast turkey breast recipe are:
- turkey breast (best with bone-in and skin on)
- butter (salted or unsalted, I use salted but it’s your choice)
- white wine—always use the same quality you would drink (I use pinot grigio). If wine isn’t your thing, chicken stock or broth, or even plain old water will add moisture to the oven and the bird.
- lemon
- garlic cloves
- fresh thyme—fresh sage and rosemary would be great additions as well (or feel free to use those instead of the thyme if you prefer)
- kosher salt and freshly ground black pepper
see more: 31 Days Of Comfort Food Favorites To Make Now
How to Prep This Turkey Breast
I use the same technique to cook turkey breasts as I do when roasting chicken. And just like my whole roast chicken or my best baked chicken breasts, it’s a recipe that’s easily adapted for boneless turkey breasts too. There’s no need to rinse your turkey—it’s not advised, as it could spread bacteria in your kitchen.
Keep the skin on and bone in for max flavor and moisture. Cooking meat on the bone helps keep the poultry from drying out. The skin holds in moisture as well.
Add softened butter under the skin for flavor. There’s no need to make a butter mixture here—the seasonings will come later. Gently work your fingers under the skin and pry it away from the turkey meat before sliding the softened butter under the skin. Press and pat the butter onto the top of the skin as well. As the turkey cooks, the butter melts into the meat and helps brown the skin.
How to Cook a Turkey Breast
Cooking a roast turkey breast is an excellent idea whether you’re looking for an easy dinner any night of the week, or having a smaller holiday gathering and don’t need as much turkey.
Add aromatics and wine for steeping in the flavor. Before or after buttering, place the turkey breast on a high-rimmed baking sheet (no need for a baking dish or roasting pan), and pour the wine over the turkey. Use a decent white wine, something you’d be happy to drink. Add a squeeze of fresh lemon to the turkey and scatter fresh thyme leaves and a few cloves of garlic to the wine for an even more succulent flavor. If the liquid evaporates as the turkey cooks, add more wine, water, or chicken stock to the pan so the aromatics don’t burn.
Always season with kosher salt and freshly ground black pepper. Even if you skip all of the steps above, always season with these. Kosher salt has a flatter surface than table salt and is less acrid with a mellower taste.
Roast at a high temp. Preheat your oven to 400°F (this is the perfect temp to seal in the juices and brown the skin. Be sure to place your turkey on the middle rack of your oven.
Let it rest. Allow the turkey to rest for 10 minutes before transferring it to a cutting board and slicing it with a sharp knife. You want to allow time for the hot juices to settle back into the meat. The turkey will continue to cook as it rests, eventually reaching the 160°F recommended internal temp once you insert a meat thermometer into the thickest part of the breast.
Tip: This turkey breast doesn’t yield enough pan drippings for gravy, and I think it’s super flavorful on its own, but if you still want gravy, you can buy some turkey wings or drumsticks and make my easy turkey gravy recipe to go with.
see more: 21 Easy Recipes for Leftover Thanksgiving Turkey
How Long Does it Take to Cook Turkey Breast
- I usually cook two bone-in turkey breasts trimmed into two split breasts totaling 3 pounds (1 ½ pounds each).
- If you can’t find the smaller, split breasts, look for a 6 ½-7 pound breast and split the breast in two.
- If cooking one 3-pound, bone-in breast half, the cooking time will be longer.
How Do You Keep Turkey Breast Moist
The secret to a juicy bird that doesn’t dry out is to roast it at high temperature in a 400°F oven. Cooking at high heat seals in the juices while creating a skin that’s crisp and browned.
Should a Turkey Breast Be Covered or Uncovered
Depending on the size of your turkey breast, as well as your oven, you may not need to cover your turkey. However, if you find the skin is getting too brown, you can always tent it with foil.
see more: 50 Easy Thanksgiving Side Dishes
Boneless Turkey Breast Cooking Time
Cooking split, boneless turkey breasts at 400°F, I estimate about 12 minutes of cooking time per pound for boneless turkey where two 1 ½ pound cutlets should cook in 30 minutes or when it registers 150-155°F internal temperature when tested with a meat thermometer.
If cooking a rolled turkey breast with skin on (shaped and tied into a roast) allow 20 minutes of cooking time per pound. Tied into a roast, the meat is dense and takes longer to cook. Begin checking the temperature at about 45 minutes, knowing it may take 1 hour to cook.
Bone-in Turkey Breast Cooking Time
For a single, 3 lb bone-in turkey breast, allow 17-20 minutes per pound at 400°F, or 45-60 minutes until the thickest part of the breast registers 150-155°F.
- Begin checking the temperature for doneness at about 45 minutes.
- Again, two split bone-in breasts that total 3 pounds will cook faster than a single 3 lb bone-in breast.
- Tent the bird with aluminum foil if the skin begins to brown too much.
- If you cook the bone in split turkey breasts at a lower temperature of 350°F, roast for 20 minutes per pound.
What to Serve With This Roast Turkey Breast
- Heavenly Funeral Potatoes Recipe
- The Best Creamy Mashed Potatoes
- Easy Dinner Rolls
- How to Make the Best Potato Salad
- The BEST Traditional Stuffing
- Cheesy Scalloped Potatoes
- The Best Homemade Mac and Cheese
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
THE BEST Roast Turkey Breast
Ingredients
- 1 3 pound bone-in turkey breast , with skin on
- 2 tablespoons butter
- ½ lemon
- ½ head of garlic , sliced in half lengthwise
- 1 cup white wine
- 4-6 sprigs of fresh thyme
- kosher salt and pepper
Instructions
- Preheat the oven to 400° F. With your fingers, carefully separate the skin from the turkey meat, then spread the softened butter under the skin.
- Place the turkey breast in a roasting pan or on a rimmed baking sheet. Pour the wine over the breast, then juice the lemon over the breast. Season with the kosher salt and pepper then scatter the garlic cloves and thyme in the wine.
- Roast the turkey for 30 minutes for boneless breasts or 45-60 minutes for bone-in breasts or until an instant-read thermometer inserted into the center of the breast reaches 150-155°F. If needed, add more wine to the pan as the turkey cooks so the aromatics don't burn.
- Cover with foil and rest for at least 10 minutes before slicing, the internal temperature will rise to 160°F as it rests. Reserve pan drippings for gravy if desired.
Notes
Boneless Turkey Breast Cooking Time
Cooking split, boneless turkey breasts at 400°F, I estimate about 12 minutes cooking time per pound for boneless turkey where two 1 ½ pound cutlets should cook in 30 minutes or when it registers 150-155°F internal temperature when tested with a meat thermometer. If cooking a rolled turkey breast with skin on (shaped and tied into a roast) allow 20 minutes cooking time per pound. Tied into a roast, the meat is more dense and takes longer to cook. Begin checking the temperature at about 45 minutes, knowing it may take 1 hour to cook.Bone-in Turkey Breast Cooking Time
For a single, 3 pound bone-in turkey breast, I give it 17-20 minutes per pound, or 45-60 minutes until the thickest part of the meat registers 150-155°F. Begin checking the temperature for doneness at about 45 minutes. Again, two split bone-in breasts that total 3 pounds will cook faster than a single 3 pound bone-in breast. Tent the bird with aluminum foil if the skin begins to brown too much.Nutrition
Roasted Turkey Recipe Ideas
- Curry Turkey Pot Pie
- Grilled Brie, Turkey, Cranberry & Avocado Sandwich
- Roasted Turkey Breast with Lemon And Oregano
- Turkey Pot Pie Soup
- Spinach Salad with Turkey, Apples and Butternut Squash
- Turkey and White Cheddar Grilled Cheese with Caramelized Onions and Grapes
GET THE THANKSGIVING PREP GUIDE: Get your FREE Thanksgiving plan, timeline, recipe and menu inspiration, plus all the tips & tricks you need to pull off the best Thanksgiving yet. AND! FREE printable.
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Very good recipe that my family loved.
So glad you and the fam enjoyed it Stan. Thanks for coming back and leaving the 5-star rating!
I would love an estimate on SALT – I am helpless when I do salt….either too much or not enough.
About 8 years ago I decided to salt water brine our turkey. I put the brine bag on the kitchen floor (easier to work that way being short), put in the turkey, then added the brine. As I was pouring in the brine, the side of the bag folded over and all the brine escaped onto the floor. It was a total mess and went under the fridge and everywhere else. Needless to say, we’ve done a dry brine ever since! Maybe I’ll muster up the courage to try again this year! Thanks for testing!
Question, should the garlic & thyme just sit in the pan or does it go in the turkey cavity? If it is on the pan is it for seasoning the turkey juices rather than the bird? Thank you
With this being a Turkey Breast recipe vs a whole turkey, you’ll put it in the pan as the juices surround each breast.
I love Turkey sandwiches! Having a an extra breast ensures you have enough for sandwiches!
Leftovers are key with turkey. Thanks Mike.
If I want to make this the day before Thanksgiving because my oven will be full of sides that cook at much lower temps, will this still be good the next day? What would be the best method to reheat the meat? Thanks.
Absolutey! I would just put it back in the oven on low to reheat!
I’m not a white meat lover but this was the best turkey breast I’ve ever had. It was flavorful and juicy and to die for. I will make this again and again.
So glad to hear that! Thanks Kathie!
Juicy Roast Turkey Breast is great! Thanks for your recipe and video tutorials, you make processing them so simple. Sincerely for that
look so delicious. I’ll try to make it hope it will look like yours. Thanks for your post.
Is there any reason you couldn’t just butter the top of the skin? Just curious.
You could do that too. However, getting the butter underneath will seal in the moisture and the buttery flavor clear into the meat. Just buttering the top will keep all that flavor just on the skin. Thanks for the question David.
I am very sorry that the calculations didn’t work out for you. Very glad your meal was still so delicious!
If I stuff and roll the turkey breast (boneless, skin on), what should I count on for cooking time and temperature? 3..4 lb breast butterflied, organic.
Thanks so much for your help.
Pat
Thanks for introducing your method Heidi, I’ve never thougth of it. That looks so delicious!
Thank you, Susan!
great tips and technique, nice not having to do the whole bird and all in less than an hour, thank you!
Tried cooking turkey for the first time this thanksgiving. This is an awesome recipe and so easy to make! The turkey was juicy and super flavorful.
My first turkey breast of the season and I NAILED it because of this super easy to follow recipe. Wow. I cannot believe how juicy this was. I had a 3.4 lb breast and cooked at 40 mins. Let it rest and it was some serious turkey eating. I am a dark meat person through and through but I would have this in a heart beat. Just make this recipe and you will love it!
Side note: used an apricot beer (from Sea Dog) bc we were out of wine.
I’ve met SO many talented foodies in my blogging lifetime and there’s a handful that qualify as “reliable with fantastic recipes.” You’re one of them, Heidi! Made your “juicy roast turkey breast” for Thanksgiving this year to rave reviews. Many thanks — great recipes withstand the test of time. (Even 3-1/2 years later… glad I Googled!) I would’ve taken photos, but some things are best left to memory… or repeat performances. I WILL be making this again, and again!
Thanks for the note Sandria, I hope it works as well for you as it does for me!
This made a great dish! I poured the leftover juices over buttered new potatoes and it added great flavor! My only concern is with the temperature you gave…isn’t the internal temp of turkey breast supposed to reach 165? Looking forward to making this again!
I think the instructions said to take it out of oven when 150-155° — and cover loosely with foil, it’ll continue cooking to 165°, the safe temp. Leave thermometer in, it’ll register 165 when ready to slice.
I suggest turning it upside down, ribs up, while resting, that way the juices return to the meat tissues, avoiding the dreaded dry turkey.
And I thank you, Heidi for sharing your recipes. More power! :)
The picture of the roasted turkey breast looks really delicious and so does the taste! I followed this recipe and used a very healthy turkey breast. I bought an all-natural, antibiotic-free, hormone-free and humanely-raised turkey breast and I’m very happy because I just served my family a plump and juicy bird. Yay! :D
So glad it was a goodie in your book too.
I’m not sure why, but I only ever think to eat turkey in sandwiches and at Thanksgiving. But I do love it so!
i’ve been wanting to make roasted turkey breast but can’t seem to find it at any of my grocers :'( … and now it’s taunting me… when will they invent a way to taste food over the internet?!
I always find turkey breast at Trader Joe’s
The pictures of this breast makes my mouth water more than I’m comfortable with. ;-) Looks amazing and love a good juicy turkey breast!
Your turkey looks delish, love the lemon and herbs!
Love Friday Faves and love turkey! Checking out that interview with Matt–I just bought his book and it arrived yesterday! It is so great!
Thanks again for letting me interview you, and for the mention here. xo
Hi Paige, that seems way off. Are you sure you have the temp set correctly? Heidi
I made this turkey roast for my family over the holidays. Huge hit! I was hoping for leftovers for sandwiches, but apparently my family was pretty hungry! Great recipe!
Oh wow. Heading to Harmons today. Think I’m gonna have to pick me up a turkey breast!
Girl… that looks truly divine!
I love how lovely this roast turkey breast looks like. I’m sure it’s tender and succulent in person! Thanks for the round up of Friday faves. Will enjoy all the helpful info. Thanks for sharing all these fabulous news & recipes :-) Happy weekend, Foodiecrush!
I meant TURKEY. You wrote “chicken chicken chicken” and my brain went CHICKEN CHICKEN CHICKEN.
Oh that chicken makes me dance.
Love your weekly recap Heidi!! And I’m thrilled to see roast turkey breast- such a great source of lean protein that we forget about after the holidays. Yum!