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Roast Turkey Breast

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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 turkey breast every time.

sliced roast turkey breast on white platter with roasted clove of garlic and fresh herbs

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 turkey breast instead is a really good idea. And really, Thanksgiving isn’t the only time to talk turkey. Sure, it’s a popular protein over the holidays, but when roasting a turkey breast is as easy as cooking a chicken, it should totally be considered as a dinner contender any time of year.

My 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, in my favorite turkey pot pie, or even as an awesome grilled cheese turkey sandwich, this recipe won’t steer you wrong.

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. 

how to cook a turkey breast in the oven

What’s in This Roast Turkey Breast Recipe?

When it comes to cooking 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

prepping the meat for oven roasted turkey breasts

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.

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 the moisture as well.

Add softened butter under the skin for flavor. Gently work your fingers under the skin and pry it away from the turkey meat before sliding the softened butter under the skin. Press 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.

uncooked turkey breasts about to be roasted

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 Thanksgiving gathering.

Add aromatics and wine for steeping in the flavor. Before or after buttering, place the turkey breast on a high rimmed baking sheet, 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 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 then rest. Cook the turkey at 400°F to seal in the juices and brown the skin. Allow the turkey to rest for 10 minutes before slicing for the hot juices settle back into the meat. The turkey will continue to cook as it rests, eventually reach the 160°F recommended internal temp.

see more: 21 Easy Recipes for Leftover Thanksgiving Turkey

Type of turkey breasts | foodiecrush.com

How Do You Keep a Turkey Breast From Drying Out?

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.

How Long to Cook a Turkey Breast Per Pound

  • I usually cook two bone-in turkey breasts trimmed into two split breasts totaling 3 pounds (1 1/2 lbs each).
  • If you can’t find the smaller, split breasts, look for a 6 1/2-7 lb breast and split the breast in two. 
  • If cooking one 3 lb, bone-in breast half, the cooking time will be longer.

see more: 50 Easy Thanksgiving Side Dishes

two roast turkey breasts with garlic and lemon

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 1/2 lb 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 lb bone-in turkey breast, allow 17-20 minutes per pound at 400°F, 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 lbs 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 the lower temperature of 350°F, roast for 20 minutes per pound.

how to cook a turkey breast

What to Serve With Juicy Turkey Breast

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.

Juicy Roast Turkey Breast Recipe | foodiecrush.com #turkey #roasted #oven #breast #recipes
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3.89 from 266 votes

How to Cook THE BEST 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.
Course Main Course
Cuisine American
Keyword turkey
Prep Time 10 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 105kcal

Ingredients

  • 1 3 pound bone-in turkey breast , with skin on
  • 2 tablespoons butter
  • 1/2 lemon
  • 1/2 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. 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 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 1/2 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

Calories: 105kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg

roast turkey breast on cutting board

Roasted Turkey Recipe Ideas

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Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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  4. Betty Ann @Mango_Queen says

    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!

    Reply

  8. Rachel Cooks says

    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

    Reply

  11. natalie says

    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?!

    Reply

  13. Rose R. says

    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

    Reply

  15. Christy says

    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!

    Reply

    • Chuey Bluey says

      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.

      Reply

  17. Kim | a little lunch says

    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!

    Reply

  18. April R. says

    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.

    Reply

  19. Simi says

    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.

    Reply

  22. Pat says

    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

    Reply

  23. Ashley @ Foodie Crush says

    I am very sorry that the calculations didn’t work out for you. Very glad your meal was still so delicious!

    Reply

    • Ashley @ Foodie Crush says

      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.

      Reply

  27. Kathie says

    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.

    Reply

  28. Carol says

    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.

    Reply

  30. Carol says

    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

    Reply

    • Ashley @ Foodie Crush says

      With this being a Turkey Breast recipe vs a whole turkey, you’ll put it in the pan as the juices surround each breast.

      Reply

  31. Susie says

    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!

    Reply