Roasted Turkey Breast
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Resting Time
15 mins
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Total Time
1 hr 45 mins
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Servings
5
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Calories
439 kcal
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Course
Main Course
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Cuisine
American
Roasted Turkey Breast
Description
This Roasted Turkey Breast recipe begins by thawing the turkey as needed, removing it from refrigeration shortly before cooking, and preheating the oven to a moderate temperature. An herb butter is made by combining softened unsalted butter with minced garlic, salt, pepper, and fresh chopped herbs: thyme, rosemary, and sage.
The turkey breast is patted dry, lightly seasoned with salt and pepper, and the skin is loosened to spread some herb butter underneath, ensuring flavor penetration and moistness. The remaining herb butter is spread all over the exterior. The turkey is then placed on a baking dish or sheet and roasted at 325°F, calculating about 14-15 minutes per pound. The internal temperature is monitored to reach approximately 165°F for safe doneness, with the recommendation to remove it slightly before as it rests and continues cooking.
The resulting turkey breast has browned, flavorful skin from the herb butter and aromatic herbs, while the meat remains juicy and tender. This roast is suitable as a centerpiece for meals without requiring the full turkey bird and is adaptable to single or half breasts.
Instructions include thinning skin to apply butter underneath to enhance moistness and flavor. Meat rests after roasting for optimal juice retention. Cooking times vary by size.
Ingredients
- 1 turkey breast or boneless, whole or half, bone-in
Herb Butter:
- 1/2 cup butter softened, unsalted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 3 cloves garlic , minced
- 1 ½ teaspoons thyme chopped, fresh
- 1 1/2 teaspoons rosemary chopped, fresh
- 1/2 teaspoon sage chopped, fresh
Instructions
- Thaw turkey, if frozen. A general rule of thumb is 24 hours for every 5 pounds of Turkey. Remove the thawed turkey from the fridge 20 minutes before cooking.
- Preheat oven to 325 degrees F.
- Make herb butter by combining butter, garlic, salt, pepper, and fresh herbs in a bowl.
- Prep Turkey: Remove turkey from packaging and use paper towels to pat the turkey dry on all sides. Season the outside with some salt and pepper. Loosen the skin of the turkey breast and smear a spoonful of herb butter under the skin, spreading it over both sides of the breast. Spread remaining herb butter all of the outside of the turkey breast. Place in a baking dish or sheet pan.
- Roast: Position oven racks so the turkey will sit in the center of the oven. Cook at 325 degrees F for about 14-15 minutes per pound, or until internal temperature (inserted into the thickest part of the breast) reaches 165 degrees. (I usually take it out just shy of 165 degrees, as it will continue to cook as it rests).
- Rest: Remove from oven and cover turkey with a piece of aluminum foil. Allow it to rest for at least 15 minutes before carving.
Notes
- Bone-in turkey breast can be whole or half; half breast cooks faster and is suitable for smaller servings.
- Thaw frozen turkey safely by allowing approximately 24 hours per 5 pounds in the refrigerator before cooking.
- For best flavor and moisture, spread herb butter underneath loosened skin and coat exterior thoroughly.
- Check internal temperature in the thickest part to ensure it reaches about 165°F; remove slightly before ultimate temperature as resting continues cooking.
- This recipe includes photos and video instructions for carving the turkey for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 1g | 0% |
| Protein | 38g | 76% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 338mg | 14% |
| Potassium | 495mg | 11% |
| Fiber | 0.2g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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