Perfectly Roasted Turkey Breast in the Oven

Not ready to roast a whole turkey this Thanksgiving? A turkey breast can deliver the same delicious flavor, but with less cost, less space, and much less hassle.

A turkey breast typically serves two to three people, with plenty of leftovers, making it the ideal choice for a more intimate celebration.

This oven-roasted turkey breast is generously coated with a savory herb butter both beneath and on top of the skin, ensuring moist, flavorful meat with a perfectly crispy skin. Don't forget to save those flavorful drippings for a delicious turkey gravy!

How to Select the Best Turkey Breast

Bone-In vs. Boneless Turkey Breast

We prefer bone-in turkey breast for its richer flavor and juicier meat. Bone-in breasts are usually larger and can be sold as either a half breast or a full breast (two halves still attached at the bone). Boneless turkey breasts, on the other hand, typically come as just a single breast. While boneless will work for this recipe (we recommend keeping the skin on), you'll likely need to adjust the cooking time due to its smaller size.

How Much Turkey Breast Should You Buy?

As a general guideline, plan for 1 ½ pounds of turkey breast per person if you want leftovers, or 1 pound per person if you don’t need leftovers.

This recipe uses a 3-pound turkey breast, which comfortably serves two to three adults. You can easily adjust the size based on your needs. For more details, refer to our helpful turkey serving size chart.

How Long to Roast a Turkey Breast

As a general rule, cook a bone-in turkey breast for about 20 minutes per pound at 350°F (177°C), or until it reaches an internal temperature of at least 165°F (74°C).

To check the turkey's temperature, insert an instant-read meat thermometer into the thickest part of the breast, avoiding the bone. Let the turkey rest for 10-15 minutes before carving so the juices can redistribute throughout the meat.

Creative Ways to Use Leftover Roasted Turkey Breast

If you have any leftover turkey, there are endless ways to transform it into something new. Try adding it to casseroles like Easy Turkey Tetrazzini or making sandwiches like a classic Thanksgiving Sandwich. Explore our full selection of creative leftover turkey recipes.

Dinogo Community Tips and Praise

"This was so much easier than roasting a whole bird, and there wasn’t a single bite left," says reviewer Peter Downing.

"Without a doubt, the juiciest, most flavorful turkey I've ever had. I didn’t change a thing!" says an army cook. "Everyone at our Thanksgiving dinner couldn’t stop praising it!"

"I also roasted it with some vegetables—onions, celery, and parsnips. Everything, including the gravy, was absolutely delicious!" says reviewer msteingold.

Editorial insights provided by Melanie Fincher

Ingredients List

• ¼ cup butter, softened

• 1 clove garlic, minced

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• ½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash)

• salt and ground black pepper to taste

• 1 (3 pound) turkey breast with skin

• 1 teaspoon minced shallot

• 1 tablespoon butter

• 1 splash dry white wine

• 1 cup chicken stock

• 3 tablespoons all-purpose flour

• 2 tablespoons half-and-half (Optional)

Instructions

In a bowl, combine 1/4 cup of butter with garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper.

Place the turkey breast skin-side up in a roasting pan. Gently loosen the skin with your fingers, then spread half of the butter mixture both over the turkey and under the skin. Set aside the remaining butter mixture. Loosely cover the turkey breast with aluminum foil.

Melt 1 tablespoon of butter in the skillet with the shallot. Whisk in the white wine, scraping up any browned bits from the pan. Add chicken stock and flour, whisking until smooth. Bring to a simmer, whisking constantly, until the mixture thickens. For a creamier, richer gravy, stir in half-and-half.

Serve while hot and savor the delicious flavors!

Nutrition Information (per serving)