Oven-Roasted Boneless Turkey Breast
Roasted turkey breast turns out juicy and crispy-skinned when baked for a relatively short time at a high temperature.
Servings 4 servings
Calories 321kcal
Ingredients
- Avocado oil spray
- 1 teaspoon Diamond Crystal kosher salt
- ¼ 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
Instructions
- Preheat your 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.
- Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush on both sides with the melted butter, then rub it on both sides with the spices.
- Place the turkey breast, skin side up, on the prepared roasting rack. Spray the top with avocado oil.
- Roast 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.
Video
Notes
If you'd like to roast a whole breast instead of half, you can use the same method of browning it in a very hot oven, then loosely covering it with foil and continuing to roast until done. But you'll need more time.
The last time I cooked a whole, 3 ½ lb. 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 using breast halves.
The last time I cooked a whole, 3 ½ lb. 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 using breast halves.
Nutrition
Serving: 6oz | Calories: 321kcal | Carbohydrates: 2g | Protein: 48g | Fat: 12g | Saturated Fat: 3g | Sodium: 300mg