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.
see more: 21 Easy Recipes for Leftover Thanksgiving Turkey
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)
- lemon
- garlic cloves
- fresh thyme
- kosher salt and freshly ground black pepper
see more: 31 Days Of Comfort Food Favorites To Make Now
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.
Ingredients
- 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
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 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.
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Liz @ The Lemon Bowl says
January 18, 2013 at 4:54 amLove 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!
Bev @ Bev Cooks says
January 18, 2013 at 7:41 amOh that chicken makes me dance.
Bev @ Bev Cooks says
January 18, 2013 at 7:42 amI meant TURKEY. You wrote “chicken chicken chicken” and my brain went CHICKEN CHICKEN CHICKEN.
Betty Ann @Mango_Queen says
January 18, 2013 at 8:38 amI 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!
[email protected] says
January 18, 2013 at 8:43 amGirl… that looks truly divine!
Annalise says
January 18, 2013 at 9:54 amOh wow. Heading to Harmons today. Think I’m gonna have to pick me up a turkey breast!
Stefanie @ Sarcastic Cooking says
January 18, 2013 at 11:10 amI 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!
Rachel Cooks says
January 18, 2013 at 11:55 amLove 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
Paige Martin says
May 20, 2019 at 8:01 pmOur 3lbs turkey breast is definitley taking much longer than 30 minutes. It has been in the oven at 400° for over an hour and the internal temp is still only 100°.
Heidi says
May 24, 2019 at 7:34 amHi Paige, that seems way off. Are you sure you have the temp set correctly? Heidi
Laura (Tutti Dolci) says
January 18, 2013 at 3:34 pmYour turkey looks delish, love the lemon and herbs!
Lauren @ Part Time House Wife says
January 19, 2013 at 7:23 amThe pictures of this breast makes my mouth water more than I’m comfortable with. ;-) Looks amazing and love a good juicy turkey breast!
natalie says
January 22, 2013 at 7:40 ami’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?!
Jen says
January 25, 2013 at 8:05 pmI’m not sure why, but I only ever think to eat turkey in sandwiches and at Thanksgiving. But I do love it so!
Rose R. says
October 22, 2013 at 6:55 pmThe 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
heidi says
October 23, 2013 at 10:59 amSo glad it was a goodie in your book too.
Rose R. says
October 28, 2013 at 6:56 amAnd I thank you, Heidi for sharing your recipes. More power! :)
Christy says
January 22, 2014 at 6:16 pmThis 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!
heidi says
May 19, 2016 at 9:58 pmThanks for the note Sandria, I hope it works as well for you as it does for me!
Kim | a little lunch says
November 28, 2016 at 12:27 pmI’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!
April R. says
October 19, 2017 at 7:37 pmMy 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.
Simi says
November 25, 2017 at 12:18 amTried 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.
Sabrina says
November 16, 2018 at 7:49 amgreat tips and technique, nice not having to do the whole bird and all in less than an hour, thank you!
Susan Dubose says
November 17, 2018 at 6:38 amThanks for introducing your method Heidi, I’ve never thougth of it. That looks so delicious!
Ashley @ Foodie Crush says
November 20, 2018 at 7:36 amThank you, Susan!
Adeline says
November 17, 2018 at 4:14 pmMy turkey breast needed to cook for twice as long as this recipe. I had a 3 pound bone -in breast and cooked it for an hour at 425 (not 400 for 45 minutes as reccomended) My meat was at 120 degrees after an hour. I’m disappointed now as we had to cancel plans since I didnt leave enough time for the 1 hour 40 minutes needed to cook this meat. Twice what you suggested in your recipe. Also, all poultry should be cooked to 160 or 165 and then rested. Please revise your cooking time.
Heidi says
November 19, 2018 at 10:04 pmHi Adeline, sorry yours didn’t time out the same. I’ve made this recipe many times and it comes out right around that time, so I’m not sure where the discrepancy came in. Sorry you had to cancel.
Pat says
November 20, 2018 at 7:12 pmIf 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
Mo King says
December 25, 2018 at 6:13 pmThis recipe was really nice! However, the turkey breast took much longer than the calculation given for weight. And certainly longer than 30 minutes. I wish I had looked at other websites for a more appropriate cooking time. Otherwise delicious!
Ashley @ Foodie Crush says
December 26, 2018 at 1:17 pmI am very sorry that the calculations didn’t work out for you. Very glad your meal was still so delicious!
David says
March 30, 2019 at 1:26 pmIs there any reason you couldn’t just butter the top of the skin? Just curious.
Ashley @ Foodie Crush says
March 30, 2019 at 3:05 pmYou 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.
rook says
April 6, 2019 at 10:34 amNice recipe. But what kinds of wine do you usually use? Can you recommend some brands?
Sanchez says
May 16, 2019 at 8:45 amI don’t like chicken breast, but my husband is fascinated with them, the reason is that he practices the gym and needs them to increase his muscles.
I accidentally learned your recipe and did it last night. He praised me incessantly. I am really very happy
Thank you very much