Turkey Breast Recipe
User Reviews
4
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
105 kcal
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Course
Main Course
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Cuisine
American
Turkey Breast Recipe
Description
The recipe begins by loosening the skin from the turkey breast and spreading softened butter beneath it to enrich the meat and help retain moisture during roasting. The breast is placed skin-side up in a roasting pan, seasoned with kosher salt and black pepper. Garlic halves and fresh thyme sprigs are scattered around with white wine poured over the breast, and lemon juice is squeezed on top to introduce bright, fresh flavor notes.
Roasting occurs at 400°F: approximately 30 minutes for boneless breast and 45 to 60 minutes for bone-in, depending on size. The internal temperature should reach 150-155°F before resting, as the carryover heat will bring it to the safe 160°F during rest. Covering with foil after cooking helps retain heat. The white wine in the pan keeps aromatics from burning and adds a base for gravy. The result is tender, flavorful turkey breast with crispy skin.
Cooking times vary by size and bone presence: boneless breasts cook quicker, roughly 12 minutes per pound; a rolled roast breast needs about 20 minutes per pound. Checking temperature early prevents overcooking. The pan drippings can be used for gravy. Resting allows juices to redistribute for moist slices.
Ingredients
- 1 pound turkey breast with skin on, bone-in
- 2 tablespoons butter , softened at room temperature
- ½ lemon
- ½ garlic sliced in half lengthwise, head
- 1 cup white wine
- 4-6 thyme fresh, sprigs
- salt kosher salt
- black pepper kosher salt
Instructions
- Preheat the oven to 400°F. With your fingers, carefully separate the skin from the turkey meat and spread the softened butter under the skin.
- Place the turkey breast in a roasting pan or on a rimmed baking sheet. Pour the wine over the breast, then juice the lemon over the breast. Season with the kosher salt and pepper then scatter the garlic cloves and thyme in the wine.
- Roast the turkey for 30 minutes for boneless breasts or 45-60 minutes for bone-in breasts or until an instant-read thermometer inserted into the center of the breast reaches 150-155°F. If needed, add more wine or water to the pan as the turkey cooks so the aromatics don't burn.
- Cover with foil and rest for at least 10 minutes before slicing, the internal temperature will rise to 160°F as it rests. Reserve pan drippings for gravy if desired.
Notes
- Boneless split turkey breasts cook about 12 minutes per pound at 400°F; two 1.5-pound cutlets take about 30 minutes.
- Rolled, tied turkey breast roast requires about 20 minutes per pound; start checking temperature at 45 minutes.
- For a 3-pound bone-in turkey breast, plan 45-60 minutes roasting; begin monitoring internal temperature after 45 minutes.
- Tent with foil if skin browns too quickly to prevent burning.
- Rest turkey for at least 10 minutes before slicing to allow juices to redistribute and reach safe temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 0.4g | 1% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 49mg | 2% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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