4.0 from 879 votes
Turkey Breast Recipe
This turkey breast recipe is cooked in the oven with wine, lemon, and butter for a moist and juicy turkey breast every time.
Prep Time
10 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 105 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound bone-in turkey breast , with skin on
- 2 tablespoons butter , softened at room temperature
- ½ lemon
- ½ head of garlic , sliced in half lengthwise
- 1 cup white wine
- 4-6 sprigs of fresh thyme
- kosher salt and pepper
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.
Cup of Yum
Notes
- Cooking split, boneless turkey breasts at 400°F, I estimate about 12 minutes cooking time per pound for boneless turkey where two 1 ½ pound cutlets should cook in 30 minutes or when it registers 150-155°F internal temperature when tested with a meat thermometer.
- If cooking a rolled turkey breast with skin on (shaped and tied into a roast) allow 20 minutes cooking time per pound. Tied into a roast, the meat is more dense and takes longer to cook. Begin checking the temperature at about 45 minutes, knowing it may take 1 hour to cook.
- For a single, 3 pound bone-in turkey breast, I give it 17-20 minutes per pound, or 45-60 minutes until the thickest part of the meat registers 150-155°F. Begin checking the temperature for doneness at about 45 minutes. Again, two split bone-in breasts that total 3 pounds will cook faster than a single 3 pound bone-in breast. Tent the bird with aluminum foil if the skin begins to brown too much.
Nutrition Information
Calories
105kcal
(5%)
Carbohydrates
3g
(1%)
Protein
0.4g
(1%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 105
% 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.