Boneless turkey breast turns out fabulously juicy and crispy-skinned when roasted for a short time at a high temperature. Well-seasoned with garlic powder, paprika, and thyme, this easy recipe yields impressive results.
There's something festive about serving and carving an entire turkey at the table, but cooking just one part of the bird (such as turkey breast, turkey legs, or turkey wings) is ideal for intimate holiday gatherings. Turkey breast is the perfect size for four people, and when you cook just this part, it's easier to keep it juicy. When you roast the whole bird, the white meat is often too dry.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- To season: Kosher salt, black pepper, garlic powder, paprika, and dried thyme. You can add a teaspoon of onion powder or use smoked paprika instead of regular paprika.
- Boneless turkey breast: I typically use a halved breast, but occasionally, I roast a whole one. I usually find half a breast at Whole Foods Market. As for a whole breast, I usually get that at Aldi.
- Melted butter: Unsalted or salted - it doesn't make much of a difference, so use whatever you have on hand. I typically use salted butter.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Brush the turkey with melted butter and sprinkle it with spices. Place it on a greased rack fitted into a rimmed baking sheet and spray it with oil. The extra layer of oil helps the spices stay moist.
Bake the turkey uncovered for 20 minutes to brown the skin. Loosely cover it with foil to prevent the top from scorching, and continue roasting for about 30 more minutes, until it reaches 165°F. The total cooking time will be about 50-60 minutes for a 2-pound turkey breast. Look how gorgeous the turkey is when it emerges from the oven!
Let it rest before slicing and serving.
The BEST way to cook a turkey breast!!! We made three of these to serve the families at Ronald McDonald House. They were so flavorful and juicy and a huge hit with the parents. They said it was such a treat with having to be away from home. ❤️
Read more comments
The BEST way to cook a turkey breast!!! We made three of these to serve the families at Ronald McDonald House. They were so flavorful and juicy and a huge hit with the parents. They said it was such a treat with having to be away from home. ❤️Tips for Adjusting this Recipe
This recipe was written for a 2-pound half turkey breast, as shown below:
A whole breast (as shown in the photo below) or a larger half-breast will need more time in the oven.
As a general rule, roast it for 20 minutes in a 450°F oven to brown the skin, then loosely cover it in foil and keep roasting until a thermometer inserted into the thickest part registers 165°F.
This should take 15-20 additional minutes per pound after the first 20 minutes. So, a 3-pound turkey breast will need to spend a total of 65-80 minutes in the 450°F oven (loosely covered after the first 20). A 4-pound breast should be cooked for 80-100 minutes at 450°F (loosely covered after the first 20 minutes). I don't recommend using this high-heat recipe for a turkey breast larger than 4 pounds.
The only way to make sure the turkey is done is to use an oven-safe meat thermometer that beeps to alert you when it's ready, as shown in the photo below. This is especially important when roasting a whole breast, as its center can be quite cold after thawing.
The photo below shows a 4-pound whole turkey breast that was cooked for 100 minutes in a 450°F oven (loosely covered in foil after the first 20 minutes). I sliced it after a 20-minute rest, and as you can see, it came out perfectly cooked, with crispy skin and juicy meat:
Recipe FAQs
I often use a rimmed sheet pan fitted with a wire rack to make this recipe. A roasting pan isn't mandatory.
It's important to let the turkey rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness. If you cut into it immediately, the juices will escape, leaving you with dry meat.
No. The turkey should be fully thawed before cooking. Keep in mind that a 4-pound whole breast can take as long as two days to thaw in the fridge.
If your turkey is wrapped in food-grade netting, as shown in the photo below, you can leave it on, as it helps the meat keep its shape, and remove it after roasting. This type of netting should withstand a temperature of 450°F, although, in my experience, it darkens quite a bit in the hot oven. 
Yes! You can use the same recipe for a bone-in breast. The only difference is that it cooks a bit slower. After the initial 20 minutes at 450°F to brown the skin, loosely cover it with foil and continue roasting for about 25 minutes per pound, or until an oven-safe thermometer inserted into the thickest part (not touching the bone) reads 165°F. Let it rest for 20 minutes before carving.
Serving Suggestions
I usually make this recipe for Thanksgiving and serve it with gravy, cranberry sauce, cornbread, and sides. The photos below show two typical Thanksgiving plates with turkey and trimmings. Other traditional trimming options include green bean casserole, cauliflower stuffing, and sausage stuffing.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are tasty, but the skin does lose its crispness. I don't like to reheat them, as they tend to dry out. I usually make a plate of cold leftover turkey slices, Dijon mustard or sriracha mayo, fresh-cut veggies, and quick pickles or store-bought pickles, as shown in the image below.
If you eat bread (or would like to try this almond flour bread), you can use the leftovers to make delicious sandwiches. The cold, cubed leftovers can also be added to a salad, such as the Caesar salad shown in the photo below.
Another option is to remove the skin, cube or shred the meat, and use it in one of these leftover turkey recipes:
Recipe Card
Roasted Boneless Turkey Breast
Video
Ingredients
- Avocado oil spray
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 boneless turkey breast - I use a skin-on split breast, about 2 pounds. If bought frozen, it should be fully thawed
- 2 tablespoons butter - melted
Instructions
- Preheat the oven to 450°F. Fit a rimmed roasting pan or baking sheet with a rack and spray the rack with avocado oil.Avocado oil spray
- In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, and thyme.1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 2 teaspoons garlic powder, 2 teaspoons paprika, 1 teaspoon dried thyme
- Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush it on both sides with the melted butter, then rub it on both sides with the spices.1 boneless turkey breast, 2 tablespoons butter
- Place the turkey skin side up on the prepared roasting rack. Spray its top with avocado oil. This helps protect the spices from burning.
- Roast the turkey for 20 minutes. Loosely cover it with foil to protect the top from scorching, and continue roasting until it reaches an internal temperature of 165°F, 30-40 more minutes. For a 2-pound split breast, the total roasting time will be 50-60 minutes (see notes below).
- Remove the turkey from the oven. Allow it to rest for 20 minutes before slicing and serving.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- This recipe was written for a 2-pound split turkey breast. A whole breast or a larger split breast will need more time in the oven. As a general rule, roast it for 20 minutes in a 450°F oven to brown the skin, then loosely cover it in foil and keep roasting until a thermometer inserted into the thickest part registers 165°F. This should take 15-20 additional minutes per pound after the first 20 minutes. So, a 3-pound turkey breast will need to spend a total of 65-80 minutes in the 450°F oven (loosely covered after the first 20). A 4-pound breast will need to be cooked for 80-100 minutes at 450°F (loosely covered after the first 20 minutes). I don't recommend using this high-heat recipe for breasts larger than 4 pounds.
- The only way to make sure the turkey is done is to use an oven-safe meat thermometer that beeps to alert you when the turkey reaches 165°F.
- The turkey should be fully thawed before cooking. A 4-pound whole breast can take as long as two days to thaw in the fridge.
- If your turkey is wrapped in food-grade netting, you can leave it on, as it helps the meat keep its shape. These nettings should withstand a temperature of 450°F, although, in my experience, they darken quite a bit in the hot oven. Remove it before slicing and serving.
- Increase the butter and spices for a larger turkey. Increase them by 50% for a 3-pound breast and double them for a 4-pound breast.
- It's important to let the turkey rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness.
- This recipe works with a skinless turkey breast. Roast it uncovered for the first ten minutes, then loosely cover it and keep roasting until your thermometer beeps. I also recommend increasing the butter by about 50 percent and, after seasoning, spraying the top liberally with oil to help protect it while it cooks.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are tasty, but the skin does lose its crispness. I prefer to avoid reheating them as this dries them out. Instead, I serve them cold in salads, sandwiches, and wraps.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Melissa says
This was great!
Vered DeLeeuw says
Glad you liked it, Melissa! Thanks for the review.
Bobbi Amico says
I bought a split whole breast. I cut it in half to lay both halves on the rack. It did have a cord around it which I removed so I probably should’ve kept it whole. It’s baking now so I will see how it goes.
Vered DeLeeuw says
The butcher twine helps keep it from falling apart while it bakes, but I'm sure it will be fine, Bobbi! Happy Thanksgiving!
Cecilia says
Hello Vered! Does this apply to a skinless turkey breast as well? I’m afraid it will dry badly on the first 20 min without foil? Your help is greatly appreciated!!
A worried, Cecilia
Vered DeLeeuw says
Hi Cecilia,
Yes! This recipe works with a skinless turkey breast. Roast it uncovered for the first ten minutes, then loosely cover it and keep roasting until your thermometer beeps. I also recommend increasing the butter by about 50 percent and, after seasoning, spraying the top liberally with oil to help protect it while it cooks.
Happy Thanksgiving!