Simple Oven Roasted Turkey Breast is the perfect alternative to a full size turkey for small families. With its crispy skin and tender, juicy meat, your whole family is going to love this one!
Thanksgiving is quickly approaching, and dreams of cranberry sauce, pie, and turkey are dancing through our heads. Thanksgiving is the feast of all feasts, a time for family gatherings, a chance to rest and recharge, and what’s not to love about that? We know that the thought of a large Thanksgiving meal can be daunting, stressful, and, well…the opposite of restful. However, it doesn’t have to be that way.
Has anyone else ever felt pressured to roast a whole turkey just for tradition’s sake? We are here to tell you that you do NOT have to roast a whole turkey. Turkey breasts are totally satisfying and delicious with their crispy skin and juicy meat. Pair this with your favorite mashed potatoes, cranberry sauce, green bean casserole, and pumpkin pie for a Thanksgiving to remember!
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Can I use an oven bag to roast a turkey breast?
There is some debate on oven bags vs. traditional roasting. The idea behind an oven bag is that it should lock in moisture and flavor. Your turkey will also cook faster, you don’t have to worry about basting, and cleanup is a breeze! There are a lot of benefits to roasting in a bag, however if you prefer to roast a bird the traditional way sans bag, more power to you. It’s really just about personal preference.
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Turkey Skin: Optional?
We are big proponents of always cooking with bone in and skin on meat. The flavor can’t be beat, and there’s nothing quite as delicious as crispy skin. If you avoid excess fat for dietary reasons, or just aren’t a fan of the skin, you can always remove the skin before roasting.
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To Baste or Not to Baste:
Basting requires you to open the oven door repeatedly, losing a ton of heat! You do not need to baste, and we actually recommend not basting with this recipe. If you do decide to baste, you will need to plan on some additional cooking time.
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Boneless or Bone-in Turkey Breast
Turkey breasts are sold both boneless, and bone-in. Bone-in turkey breasts tend to be larger and contain both sides of the breast, while boneless turkey breasts are generally just one breast. This recipe will work with either, though a single boneless turkey breast will require a shorter cooking time.
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What should I do with leftover Oven Roasted Turkey Breast?
Leftover turkey is one of the best things about Thanksgiving! We doubt you’ll be able to stop yourself from eating this whole turkey breast with your family. However, if somehow you end up with leftovers, you should always use them in a sandwich the next day with some cranberry sauce, provolone cheese, and your favorite leafy greens. Mmmmm!
If you like this recipe, you may be interested in these other delicious Thanksgiving inspired recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Recipe doesn’t say whether to roast the turkey covered or uncovered
It is roasted uncovered.
Do I put anything in the roasting pan?
Nope! Nothing is needed. Some do put a broth and aromatic herbs but it is not needed, just preferential.
I’ve made this and love it! So flavorful and juicy. Does this recipe work for a whole turkey too or does there need to be adjustments? I noticed in your “Juiciest turkey recipe” that the temperatures were different – 350 degrees vs 375 for this recipe. Also, the internal cooking temp here is listed at 165 and only 150-155 for the other recipe. Could you clarify or provide insight as to the differences listed?
The larger the piece of meat, the more of a carry-over there will be on temperatures. With the whole turkey, there will be a larger carry-over and that is why that internal finish temperature is lower. The turkey breast won’t have as much of a carry over because of the size.
The difference in the cooking temperatures is also due to the size of the turkey. The entire bird needs to be evenly roasted from top to bottom and by setting the temperature to 350 degrees F, it will ensure that the top isn’t cooking too fast and the underside undercooked. The dark meat on the bottom needs a higher finish temp in order to have the best texture. I hope that makes sense and is helpful!
Thank you for your awesome recipes and tips.
Do I need dried herbs you find in produce section or bottled.
We recommend the fresh herbs but if you can’t find them, you can use the bottled.
You have helped me so much with so many good/solid recipes! Thank YOU!
Can’t wait to try this, thanks… Happy Thanksgiving 🍗
Thank you very much.Love your recepy .
Is the rosemary measured before or after mincing?
That measurement would be after mincing!
Is it OK to prepare the day before and let the turkey breast (bone in) rest in the fridge overnight? I read somewhere that leaving the turkey uncovered overnight helps to provide a crispier skin.
Yes! You can prep it the day before and refrigerate, loosely covered in the fridge. It will help the skin to dry out a bit and ensure a crispy surface.
Me again lol
Trying my hand at a Turkey breast for the first time ever
I’m looking at Butterball or Shady Brook Farms Turkey breasts but they both say they have salt and seasonings. Does this mean they’re already seasoned or I can still use the seasonings in your recipe??
They do contain a small amount of salt but our recipe will work with those! We have tested it on all types of turkeys!