Make this Roasted Turkey Breast recipe that is juicy and full of flavor. It’s an easy turkey recipe that is great for a small dinner. You get delicious roast turkey without cooking a whole bird, so it’s faster, easier, and just as delicious.
There have been years when it’s just our family of three celebrating Thanksgiving, and the idea of roasting and basting a whole turkey just doesn’t make sense. So we buy a turkey breast instead, which usually weighs around three to four pounds. It’s fast, easy and flavorful. Plus we don’t have to deal with any leftover turkey.
The boneless turkey breast is rubbed with a garlic-herb olive oil that results in a delicious crispy skin, and adds a ton of flavor to the meat. Top with gravy and serve with your favorite sides for a delicious meal – we love serving with mashed potatoes, green beans, and cranberry sauce. This recipe is the perfect choice for a small dinner party, holiday dinner, or any time you’re craving turkey!
How to Make a Roasted Turkey Breast
- Stir olive oil, brown sugar, lemon juice, herbs and spices in a small bowl. Rub all over the top of the skin in an even layer. This rub will give your turkey crispy skin and flavorful meat, every time!
- Place the turkey breast skin side up on a rack in your roasting pan, and roast until golden brown and cooked through.
- Cooking time may vary based on your oven. The internal temperature should be 165°F at the thickest part of the breast, and several other areas of the breast as well.
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Storing Roasted Turkey Breast
- Store leftovers in an airtight container for three to four days in the fridge.
Mel’s expert tips
- If you buy a frozen turkey breast, be sure to thaw it before roasting. For a three to four pound breast. Thaw it in the refrigerator for at least 24 hours.
- Use an instant-read thermometer to determine when the turkey is done. There is nothing worse than slicing into a turkey that is raw in the middle! Remember the magic number: 165°F.
- Resist opening the oven door a lot while the turkey is roasting. Every time you do, it just adds to the cooking time since the heat will escape.
- Let the turkey breast rest for 10 to 15 minutes before you slice it. This will allow the pan juices to redistribute back into the meat instead of spilling out onto the cutting board.
Roasted Turkey Breast Recipe
Ingredients
- 1 boneless turkey breast 3 to 4 pounds
- 3 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 2 tablespoon olive oil
- 2 tablespoons fresh lemon juice squeezed
Instructions
- In a small bowl, combine garlic, rosemary, thyme, salt, pepper, olive oil, brown sugar, paprika and lemon juice. Once combined spread the paste over the entire turkey breast
- Pre-heat over to 325° and place turkey breast skin side up on a rack in your roasting pan.
- Cook the turkey breast for 1 ½ to 2 hours. Using an instant read meat thermometer make sure the internal temperature is at 165° and the skin should be golden brown. You should check several areas on the turkey breast. When you remove the turkey breast from the oven, cover with foil and let rest for 15-20 minutes. Slice and serve!
Recipe Nutrition
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