A roasted turkey breast is a simple way to enjoy all the flavor of turkey without committing to a full bird. It’s ideal for smaller gatherings, meal prep, or weeknight dinners, and the leftovers make excellent sandwiches or salads.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Slice and freeze in portions for up to 2 months.
Equipment Needed
- Roasting pan with rack (or baking dish with wire rack)
- Meat thermometer
- Small bowl
- Basting brush (optional)
Ingredients
- 1 whole turkey breast, bone-in, 5–7 lbs
- 3 tbsp olive oil or melted unsalted butter
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme (or rosemary)
- 1 cup low-sodium chicken or turkey broth (for pan)
Directions
- Preheat Oven
Preheat your oven to 350°F (175°C). - Prepare Turkey
Pat the turkey breast dry with paper towels. Place it on the rack in a roasting pan. - Season
In a small bowl, mix olive oil (or melted butter) with salt, pepper, garlic powder, onion powder, and thyme. Rub this mixture evenly over the entire turkey breast, including under the skin where possible. - Add Broth
Pour the broth into the bottom of the roasting pan to help keep the meat moist and create drippings for gravy. - Roast
Place the turkey in the oven. Roast until the thickest part of the breast reaches 165°F, about 1½ to 2 hours depending on the size. Check after the first hour, basting with pan juices. - Rest
Remove the turkey from the oven and tent loosely with foil. Let it rest 15–20 minutes before slicing—this helps the juices redistribute for moist, tender meat.
