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Split Turkey Breast Recipe
This Oven Roasted Split Turkey Breast is the perfect choice for a flavorful, no-fuss turkey that’s ready in a fraction of the time. With a rich herbed butter that melts into the meat, each bite is juicy, tender, and bursting with savory flavor. Whether it’s a cozy weeknight dinner or a special gathering, this recipe gives you all the deliciousness of a holiday roast without the hassle.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Resting Time
10 mins
Total Time
1 hr 35 mins
Servings: 5 servings
Calories: 347 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2.15 lbs split turkey breast
- 5 tablespoons butter softened
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh sage leaves
- 1 ½ teaspoons minced fresh rosemary leaves
- 1 tablespoon minced fresh thyme leaves
- 2 tablespoons minced fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450ºF.
- In a small bowl, mix softened butter, garlic, sage, rosemary, thyme, parsley, salt, and pepper until well combined.
- Gently loosen the skin on the turkey breast and spread half of the butter mixture under the skin. Rub the remaining butter mixture over the skin.
- Place the turkey breast in a roasting pan and roast at 450ºF for 10 minutes.
- Reduce the oven temperature to 350ºF and continue roasting for 60-75 minutes, or until the internal temperature reaches 165ºF.
- Let the turkey rest for a few minutes before serving. Enjoy!
Cup of Yum
Notes
- Let the Turkey Rest Before Slicing: After roasting, let the turkey breast rest for 10-15 minutes. This helps the juices redistribute, keeping the meat moist and flavorful when you slice into it.
- Start with Room Temperature Butter: Make sure the butter is fully softened before mixing in the herbs. This ensures the butter mixture spreads smoothly and evenly, giving the turkey consistent flavor and a beautifully golden skin.
- Cover with Foil if Browning Too Quickly: If you notice the skin getting too dark before the turkey is done, loosely tent it with foil. This will prevent burning while still allowing the turkey to cook through to a juicy perfection.
- Foil
- foil
- Let the Turkey Rest Before Slicing: After roasting, let the turkey breast rest for 10-15 minutes. This helps the juices redistribute, keeping the meat moist and flavorful when you slice into it.
- Start with Room Temperature Butter: Make sure the butter is fully softened before mixing in the herbs. This ensures the butter mixture spreads smoothly and evenly, giving the turkey consistent flavor and a beautifully golden skin.
- Cover with Foil if Browning Too Quickly: If you notice the skin getting too dark before the turkey is done, loosely tent it with foil. This will prevent burning while still allowing the turkey to cook through to a juicy perfection.
Nutrition Information
Serving
5ounces
Calories
347kcal
(17%)
Carbohydrates
3g
(1%)
Protein
39g
(78%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
134mg
(45%)
Sodium
820mg
(34%)
Potassium
33mg
(1%)
Fiber
0.4g
(2%)
Sugar
0.03g
(0%)
Vitamin A
553IU
(11%)
Vitamin C
5mg
(6%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 347
% Daily Value*
| Serving | 5ounces | |
| Calories | 347kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 134mg | 45% |
| Sodium | 820mg | 34% |
| Potassium | 33mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.03g | 0% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.