Roasted Boneless Turkey Breast
User Reviews
5
-
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
Description
This Roasted Boneless Turkey Breast recipe starts with a skin-on split turkey breast, about 2 pounds, which is seasoned evenly with a blend of kosher salt, fresh black pepper, garlic powder, paprika, and dried thyme. The turkey is brushed with melted butter, which helps with browning and flavor, then placed skin side up on a roasting rack. Spraying with avocado oil prevents spices from burning during roasting. It is first roasted at 450°F for 20 minutes to brown the skin, then loosely covered with foil to prevent scorching and roasted further until the internal temperature reaches 165°F. The turkey should be fully thawed before cooking. After roasting, the turkey rests for 20 minutes, which allows juices to redistribute and keeps the meat moist. This method yields turkey with a crisped skin and tender, well-seasoned meat, ideal for slicing and serving as a centerpiece for a meal.
The recipe notes provide adjustments for larger breasts, suggesting increasing spice amounts proportionally and total cooking time. Using an oven-safe meat thermometer is recommended for accuracy. Leftovers can be stored in the refrigerator for up to four days, though the skin will soften over time.
Ingredients
- Avocado oil spray
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon thyme dried
- 1 turkey breast I use a skin-on split breast, about 2 pounds. If bought frozen, it should be fully thawed, boneless
- 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.
- 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
- Adjust roasting time according to turkey breast size: larger breasts require longer roasting after initial 20 minutes at 450°F.
- Use an oven-safe meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- Allow the turkey to rest 20 minutes post-roasting to retain juices and improve tenderness.
- Leftover turkey can be refrigerated for 3-4 days, though the skin will lose crispness.
- Ensure the turkey breast is fully thawed before cooking, which may take up to two days for larger sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 321kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 48g | 96% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 300mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
