The best way to cook roast turkey breast isn’t in the crockpot, but in the oven instead, and it only takes 30 minutes to cook.
Thanksgiving isn’t the only time of the year to talk turkey. Sure, it’s a popular protein over the holidays, but it should totally be considered as a dinner contender any time of year.
Turkey. It isn’t just for sandwiches anymore.
Turkey has so much more to offer than just a side dish to mashed potatoes, stuffing, and gravy. Especially when it’s cooked as a roasted turkey breast like this easy-to-make recipe.
My turkey-making-tricks result in a turkey breast that’s juicy on the inside, crispy on the outside, and ready to gobble down, whether it’s served with all the fixins’, in my favorite turkey pot pie, or yes, even as an awesome grilled cheese turkey sandwich.
How to Cook a Juicy Roast Turkey Breast
The best way to roast a turkey breast is really pretty simple, and yes, it can take only 30 minutes to cook.
I use the same technique to cook turkey breasts as I do when I roast a chicken. And just like my whole roast chicken or my best baked chicken breasts, it’s a recipe that’s easily adaptable to cooking boneless turkey breasts or bone-in turkey breasts.
To keep the bird moist, I cook the turkey breast with the skin on. If you don’t want the skin, simply remove it after it’s done. The skin acts as an insulator and a barrier to keep that lean meat full of flavor.
There’s no need for brining, or a dry rub either. The only ingredients you’ll need are:
- turkey breast (with skin-on, boneless or bone-in)
- butter (salted or unsalted, I use salted but it’s your choice)
- white wine (always use the same quality you would drink)
- garlic cloves
- fresh thyme
- kosher salt and freshly ground black pepper
To add more flavor, I add softened butter under the skin, so that as the turkey books, the butter melts into the meat.
I cook the turkey breast with a bit of white wine added to the high rimmed baking sheet. I use a boxed pinot grigio I keep on hand for cooking, but If wine isn’t your thing, chicken broth or even plain old water will add moisture to the oven, and thus your bird.
A squeeze of fresh lemon, fresh thyme leaves, and a few cloves of garlic adds succulent flavor, too.
And even if you skip all of the above, always make sure your turkey is well-seasoned with kosher salt and freshly ground black pepper.
see more: 21 Easy Thanksgiving Side Dishes
How Long to Cook a Turkey Breast Per Pound
I usually cook a 3-pound, bone-in turkey breast—or, trim it to two split boneless breasts—at 400°F so the inside is cooked through, and the skin is crisp and browned.
Cooking the boneless turkey breast at 400°F, I estimate about 12 minutes cooking time per pound for boneless turkey, cooked in 30 minutes or when it registers 150-155°F internal temperature when tested with a meat thermometer (this instant read thermometer is my hands-down favorite.)
For bone-in turkey breast, I give it 15 minutes per pound, or 45 minutes or until the thickest part of the meat registers 150-155°F. Tent the bird with aluminum foil if the skin begins to brown too much.
Allow the turkey to rest for 10 minutes before slicing so the juice stays in the meat instead of running all over the platter. The turkey will continue to cook as it rests, and come up to the 160°F recommended temp turkey breast should be cooked to.
If you cook it at the lower temperature of 350°F, cook it for 20 minutes per pound.
Side Dish Recipes to Complete the Meal
- Heavenly Funeral Potatoes Recipe
- Skillet Cauliflower Mac And Cheese
- How to Make the Best Potato Salad
- Mashed Cauliflower With Parmesan and Chives
- Cheesy Scalloped Potatoes
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Juicy Roast Turkey Breast
Roast turkey breast can easily be cooked any time of year for healthy meals, meal prep, and of course, added to your Thanksgiving meal for the many white turkey meat lovers.
- 1 bone-in or boneless turkey breast about 3 pounds, 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
Preheat the oven to 400° F. Rinse the turkey breast and pat dry. 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 a rimmed baking sheet. Pour the wine over breast, then juice the lemon over the breast. Season with with the kosher salt and pepper and add to the pan with the garlic and the thyme.
Roast the turkey for 30 minutes for boneless breasts or 45 minutes for bone-in breasts or until an instant-read thermometer inserted into the center of the breast reaches 150-155°F. 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.
Recipes Ideas to Make with This Roast Turkey
- Curry Turkey Pot Pie
- Grilled Brie, Turkey, Cranberry & Avocado Sandwich
- Roasted Turkey Breast With Lemon And Oregano
- Turkey Pot Pie Soup Plus 10 More Leftover Turkey Recipes You’ll Gobble Up
- Spinach Salad With Turkey And Spiralized Apples And Butternut Squash
- Turkey and White Cheddar with Caramelized Onion and Grape Grilled Cheese Sandwich
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
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