Roasted Boneless Turkey Breast

Print Add to Collection

Boneless turkey breast comes out juicy and crispy-skinned when roasted for 50 minutes in a hot 450°F oven.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Rest time 20

Total Time 1 35

Servings servings

Calories 321kcal

Author Vered DeLeeuw

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.

Video

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