Roasted turkey breast turns out fabulously juicy and crispy-skinned when baked for a relatively short time at a high temperature.
For intimate Thanksgiving (or Christmas) gatherings, a roasted turkey breast is the ideal solution. It’s the perfect size for four people.
Another advantage of cooking just the turkey breast is that when you bake it by itself, apart from the entire bird, it’s easier to make sure it comes out juicy. When you roast the whole bird, the breast often turns out quite dry.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty turkey recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Avocado oil spray
- Kosher salt and black pepper
- Spices: garlic powder, paprika, and dried thyme
- Boneless skin-on turkey breast half
- Melted butter
How to roast a turkey breast
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Brush the turkey with melted butter and sprinkle with spices.
- Place on a greased rack and spray with oil.
- Bake for 20 minutes.
- Loosely cover with foil and continue roasting until cooked through. The total cooking time will be 45-60 minutes.
- Let rest 20 minutes before slicing.
How long does it take to roast a turkey breast?
Just like baked chicken breast, I find that the secret to crispy skin and juicy meat is cooking at a high temperature for a relatively short time.
This method ensures wonderfully crispy skin and juicy, succulent meat, every time.
When cooked at 450 degrees F, the total cooking time for half a turkey breast is 45 – 60 minutes.
Because of its size, you will need to loosely cover it with foil after about 25 minutes in the oven, then finish roasting it. The foil will keep the top from scorching.
How do I roast a whole turkey breast?
You can use the same method of browning it in a very hot oven, then loosely covering with foil and continuing to roast until done.
But if you bake a whole breast rather than a breast half, you’ll need more time.
Last time I cooked a 3 1/2-lb. whole turkey breast, I baked it for 1.5 hours. It took that long for an instant-read thermometer to register 160 degrees F.
It turned out fabulous, with crispy, savory skin and very juicy meat, the juiciest we’ve ever had actually. But it does require a longer time commitment than turkey breast halves.
How to make JUICY roasted turkey breast?
The first secret is to roast it at a high temperature and for a relatively short time.
The second secret: allow it to rest for at least 20 minutes before slicing it. This allows the juices to settle and redistribute, ensuring a juicy turkey breast.
Is this a healthy recipe?
What about leftovers?
Leftovers of this roasted turkey breast recipe keep in the fridge, in an airtight container, for 3-4 days. Although the skin does lose its crispness.
I don’t like to reheat the leftovers, as they tend to dry out. I usually make a platter of cold leftover turkey slices, alongside some Dijon mustard, fresh-cut veggies, and pickles.
Needless to say, if you eat bread (or are willing to bake this wonderful almond flour bread), you can use leftover turkey breast to make yummy turkey sandwiches!
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Roasted Turkey Breast
- Avocado oil spray
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 boneless skin-on turkey breast half (about 2 lb.)
- 2 tablespoons melted butter
- Preheat oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika and thyme.
- Pat the turkey breast dry with paper towels. Brush the turkey breast on both sides with the melted butter. Rub on both sides with the spices.
- Place the turkey breast, skin side up, on the the prepared roasting rack. Spray the top with avocado oil.
- Roast the turkey breast for 20 minutes. Loosely cover with foil to protect the top from scorching, then continue roasting until it reaches an internal temperature of 160 degrees F, 25-40 more minutes. Total roasting time will be 45-60 minutes.
- Remove the roasted turkey breast from the oven. Allow to rest for 20 minutes before carving.