Roasted Boneless Turkey Breast

Name: Roasted Boneless Turkey Breast
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: Avocado oil spray; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons paprika; 1 teaspoon dried thyme; 1 boneless turkey breast; 2 tablespoons butter

User Reviews

5.0

384 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Additional Time
20 mins
Total Time
1 hr 35 mins
Servings
4 servings
Calories
321 kcal
Course
Main Course
Cuisine
American

Roasted Boneless Turkey Breast

Winston Campbell

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

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Ingredients

Servings

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

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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.
In a small bowl, mix 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 it on both sides with the melted butter, then rub it on both sides with the spices.
Place the turkey skin side up on the prepared roasting rack. Spray its top with avocado oil. This helps protect the spies 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.

Notes

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.
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.
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.