Roasted Bone-In Turkey Breast Recipe

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Roasted Bone-In Turkey Breast Recipe

This simple, 6-ingredient roast turkey breast recipe has you cook the bird at high heat with white wine, lemon, and butter. The meat stays super moist and tender while the skin gets nice and crispy!

Course Main Course

Cuisine American

Keyword bone in turkey breast, roast turkey breast

Prep Time 10

Cook Time 1

Rest Time 10

Total Time 1 20

Servings servings

Calories 105kcal

Ingredients

3 pound skin-on, bone-in turkey breast , see notes below if using boneless
2 tablespoons butter , softened to room temperature
½ lemon
½ head garlic , sliced in half lengthwise
1 cup white wine , I use Pinot Grigio
4-6 sprigs fresh thyme
kosher salt and pepper , to taste

Instructions

Preheat the oven to 400°F.
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!).
Rub with butter. With your fingers, carefully separate the skin from the turkey meat and spread the softened butter under the skin.
Season. 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 top. Season with the kosher salt and pepper then scatter the garlic cloves and thyme in the wine.
Roast. For two split, 1.5 pound bone-in breasts (my recommendation), allow 14-15 minutes per pound at 400ºF, or 20-30 minutes until the thickest part of the breast registers 150-155°F.
For a single, 3 pound bone-in turkey breast, I give it 17-20 minutes per pound (45-60 minutes total) until the thickest part of the meat registers 150-155°F. Begin checking the temperature for doneness at about 45 minutes.
Tip: 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.

Notes

*If using a boneless turkey breast:

Cooking split, boneless turkey breasts at 400°F, I estimate about 12 minutes cooking time per pound for boneless turkey where two 1 ½ 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.

Want to make gravy? This recipe doesn't yield enough pan drippings for gravy, but if you still want gravy you can buy some turkey wings or drumsticks and make my easy turkey gravy recipe to go with.

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