Roasted Turkey Breast

Everyone loves roast turkey. It’s a must for Thanksgiving, but also a great option whenever you need to feed a group. While whole turkeys may be a challenge to find beyond the holiday season, turkey breast is readily available at supermarkets year-round. 

Turkey breast is also a good option for smaller Thanksgiving dinners and for lovers of white meat. A popular sandwich meat, roast turkey breast is available at the deli counter, but why not make it at home?

Roasted Turkey Breast Ingredients 

To make roasted turkey breast, you will need a bone-in, skin-on turkey breast, about 6 to 7 pounds. To properly season the bird, you will need unsalted butter, salt, light brown sugar, Dijon mustard, garlic cloves, lemon zest, fresh thyme, sage, and rosemary along with black pepper.

How to Make Roasted Turkey Breast

Roasting a turkey breast is fairly easy. You begin by creating a mixture of butter, salt, sugar, mustard, garlic, lemon zest, thyme, sage, rosemary, and pepper. You then push the seasoned butter mixture between the skin and breast meat and on top of the skin.

Allowing the turkey breast to stand at room temperature for an hour before roasting helps to ensure a more evenly cooked bird. Be sure to rest the turkey for a full hour before you roast it whether you refrigerate it after putting on the butter rub or not.

After the hour of resting, you'll roast the turkey at 450°F for about 1 hour 15 minutes (maybe a bit more depending on the size of the turkey breast).

Tip: Using a meat thermometer is essential for making sure the turkey is not undercooked or overcooked. 

Should I Use a Boneless or Bone-in Turkey Breast?

We prefer a bone-in, skin-on turkey breast because it retains moisture better and has greater flavor. But if you like, opt for a smaller boneless turkey breast. You'll need to cut the roasting time—start checking doneness after 45 minutes—and you'll want to double check that the breast is large enough for your crowd. A few pounds of turkey goes quickly.

What's the Difference Between a Boneless and a Bone-in Turkey Breast?

Besides the obvious—one still has a bone and one doesn't—there are a few key differences to consider. First, a bone-in turkey breast is often bigger than a boneless one, around 6 pounds each. However, a boneless can be as small as 3 pounds. After all, a bone-in breast is usually two breasts joined at the bone, where a boneless breast is usually only one breast, or one half of the turkey's chest meat.

You'll want to plan for 1 to 1 1/2 pounds of turkey per person at your table. (The extra half pound is if you want to factor in leftovers.) So if you have more than a handful of people, consider the bone-in breast or get two boneless ones. (Or consider a turkey tenderloin as another small-crowd Thanksgiving option.)

A boneless turkey breast cooks faster, too. If you're using this recipe for your boneless roasted turkey breast, you'll need to reduce the total cooking time. Start checking the breast's internal temp after 45 minutes to be sure you don't overcook.

How Long Does It Take to Roast a Turkey Breast?

The average turkey breast needs about 15 to 20 minutes per pound to reach the desired point of doneness, or 165°F (74°C). At 450°F, it'll take a 6-pound turkey breast about 15 minutes per pound, or up to 1 hour 30 minutes. If you cook at the lower temp of 350°F, factor in needing 20 minutes per pound.

What to Serve with Roasted Turkey Breast

Turkey is often the main dish at Thanksgiving, accompanied by all the traditional sides, but it’s also great to add to sandwiches or salads or to use in tacos or soups. A classic way to serve roast turkey breast is with mashed potatoes and gravy. The gravy covers a multitude of sins if that breast is just a little dry.

Editorial contributions by Amy Sherman.