Roasted turkey breast turns out fabulously juicy and crispy skinned when roasted 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 roasting a turkey breast is that when you roast it by itself, apart from the entire bird, it’s easier to make sure it comes out juicy. When you roast a whole turkey, the breast often turns out quite dry.
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 roasting the turkey breast 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 roasting time for half a turkey breast is 45 – 60 minutes. Because of the size of turkey breast, 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 roast a whole turkey breast rather than a turkey breast half, you’ll need more time.
Last time I roasted a 3 1/2-lb. whole turkey breast, I roasted 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 to a juicy roasted turkey breast 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?
I believe it is. Turkey is a lean protein. It’s high in potassium, selenium, and B vitamins, especially niacin.
According to fitday.com, a 6-oz portion of roasted turkey breast eaten with the skin has 321 calories, 12g of fat (divided fairly equally between saturated, monounsaturated and polyunsaturated), no carbs, 490 mg of potassium and 48g of protein. It contains 54% of your daily Niacin needs, 41% of B6, 36% phosphorus, 71% selenium and 23% zinc.
What about leftovers?
If you have leftovers, they keep in the fridge for 4-5 days, although the skin does lose it 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, you can use leftover turkey breast to make yummy turkey sandwiches!
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 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.