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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Randy
look so delicious. I’ll try to make it hope it will look like yours. Thanks for your post.
David
Is there any reason you couldn’t just butter the top of the skin? Just curious.
Ashley @ Foodie Crush
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.
Ashley @ Foodie Crush
I am very sorry that the calculations didn’t work out for you. Very glad your meal was still so delicious!
Pat
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
Susan Dubose
Thanks for introducing your method Heidi, I’ve never thougth of it. That looks so delicious!
Ashley @ Foodie Crush
Thank you, Susan!
Sabrina
great tips and technique, nice not having to do the whole bird and all in less than an hour, thank you!
Simi
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.
April R.
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.
Kim | a little lunch
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!
Christy
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!
Chuey Bluey
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.
Rose R.
And I thank you, Heidi for sharing your recipes. More power! :)
Rose R.
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.
Jen
I’m not sure why, but I only ever think to eat turkey in sandwiches and at Thanksgiving. But I do love it so!
natalie
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?!
Andy
I always find turkey breast at Trader Joe’s
Lauren @ Part Time House Wife
The pictures of this breast makes my mouth water more than I’m comfortable with. ;-) Looks amazing and love a good juicy turkey breast!
Laura (Tutti Dolci)
Your turkey looks delish, love the lemon and herbs!
Rachel Cooks
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
Stefanie @ Sarcastic Cooking
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!
Annalise
Oh wow. Heading to Harmons today. Think I’m gonna have to pick me up a turkey breast!
Sommer@ASpicyPerspective
Girl… that looks truly divine!
Betty Ann @Mango_Queen
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!
Bev @ Bev Cooks
I meant TURKEY. You wrote “chicken chicken chicken” and my brain went CHICKEN CHICKEN CHICKEN.
Bev @ Bev Cooks
Oh that chicken makes me dance.
Liz @ The Lemon Bowl
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!