This roast turkey breast recipe is cooked in the oven with wine, lemon, and butter for a moist and juicy bone-in breast every time.
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“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.” -Kathie, FoodieCrush reader
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My Go-To Holiday Main for Smaller Gatherings
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 cooking for two, knowing how to cook a turkey breast in the oven is a great idea. While it’s a popular protein over the holidays, roasting a turkey breast is as easy as cooking a chicken, making it a dinner contender any time of year.
My recipe yields a perfect oven-roasted turkey breast that’s juicy on the inside, crispy on the outside, and ready to gobble down. Serve it with all the Thanksgiving fixins’ or for leftovers like in my favorite turkey pot pie or creamy turkey tetrazzini pasta. This roast turkey in the oven won’t steer you wrong.
Heidi’s Tips for Recipe Success
Keep the skin on and bone in for maximum flavor and moisture. Cooking meat on the bone helps keep the poultry from drying out. The skin holds in moisture as well.
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 crispy skin that’s nicely golden brown.
To cover or not to cover? Depending on the size of your turkey breast, as well as your oven, you may not need to cover your turkey with foil. However, if you find the skin is getting too brown, you can always tent it with foil.
The Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Turkey breast — Best with bone-in and skin on (cook times for boneless are provided in the recipe card below).
- Butter — 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, chicken broth, or even plain old water will add moisture to the oven and the bird.
- Lemon — Lends a bit of acidity and brightness that complements the garlic, aromatics, and pan juices.
- Garlic cloves — For aromatics.
- 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 — Always, for flavor.
How to Roast a Turkey Breast in the Oven
- Split the turkey breast. Cutting a large 3-pound turkey breast into two 1.5-pound pieces makes for faster and more even roasting. Ask the butcher at your local grocery store to split the turkey breast for you, or do it yourself (it’s easy!).
- 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. Slide 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.
- 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. 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.
- 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 an instant-read thermometer into the thickest part of the breast.
Heidi’s Tip: If the liquid evaporates as the turkey cooks, add more wine, water, or chicken stock to the pan so the aromatics don’t burn.
Good to Know: Cook Times and Internal Temperature
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.
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.
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.
Oven Roasted Turkey Breast Recipe
Ingredients
- 3 pound bone-in turkey breast , with skin on (see notes below if using a boneless turkey breast)
- 2 tablespoons butter , softened at room temperature
- ½ lemon
- ½ head 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 and 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 or water 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
Nutrition
Sides to Serve With Your Turkey Breast
- Cranberry Sauce
- Creamy Mashed Potatoes
- Easy Dinner Rolls
- The BEST Traditional Stuffing
- The Best Homemade Mac and Cheese
- Sweet Potato Souffle
- 50 Easy Thanksgiving Side Dishes
Recipes to Make with Any Leftover Turkey
- Curry Turkey Pot Pie
- Turkey Noodle Soup
- Turkey Pot Pie Soup
- Butternut Squash Turkey Chili
- Club Sandwich
- Melty Swiss, Turkey, and Cranberry Crostini
- White Bean Chicken Chili (sub in shredded turkey)
- 20+ Leftover Turkey Recipes
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Stan Livingston
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!
Penny Harrison
I would love an estimate on SALT – I am helpless when I do salt….either too much or not enough.
Susie
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!
Carol
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
Ashley @ Foodie Crush
With this being a Turkey Breast recipe vs a whole turkey, you’ll put it in the pan as the juices surround each breast.
Mike
I love Turkey sandwiches! Having a an extra breast ensures you have enough for sandwiches!
Leftovers are key with turkey. Thanks Mike.
Carol
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.
Ashley @ Foodie Crush
Absolutey! I would just put it back in the oven on low to reheat!
Kathie
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.
Ashley @ Foodie Crush
So glad to hear that! Thanks Kathie!
Ramirez@habitatrestaurant
Juicy Roast Turkey Breast is great! Thanks for your recipe and video tutorials, you make processing them so simple. Sincerely for that