How long to cook half turkey breast in oven

This herb roasted split turkey breast recipe uses a simple, but flavorful herb butter to produce moist, juicy turkey meat and delicious crispy skin. It's perfect for a holiday meal or anytime of the year!

• Why this recipe works
• What is a split turkey breast?
• Ingredient Notes
• How to make herb butter
• How to cook a split turkey breast
• Finished temperature for turkey breast
• How to carve and slice a half turkey breast
• What sides to serve with turkey
• Turkey Tips and FAQs
• More Turkey Recipes
• 📖 Recipe
• You may also like

Why this recipe works

A simple herb butter coating bastes the turkey breast as is roasts to flavor the meat and keep it moist and juicy. And a typical split turkey breast will cook in around an hour, so it's perfect to pair with some easy side dishes like my instant pot mashed potatoes and garlic green beans for a stress free Thanksgiving meal!

What is a split turkey breast?

A split turkey breast is where the breast portion of the turkey is cut into two halves. They are typically sold bone-in and skin-on and are around 3 pounds in size. The small size makes a half turkey breast a great option for a small Thanksgiving dinner for 3-4 people. It's also a good option to cook alongside a whole turkey if your family likes mostly white turkey meat at Thanksgiving or Christmas.

Ingredient Notes

• Turkey Breast - Split turkey breasts are typically sold year-round, near the fresh refrigerated chicken in most grocery stores. Look for a well rounded piece that is light pinkish in color. Avoid cuts with dark spots or torn skin.
• Herbs - For the herb butter I reccomend using fresh herbs for the best flavor. I went with rosemary, parsley, and thyme from my garden. Sage is another great addition as well as minced garlic.

How to make herb butter

Combine chopped herbs, salt, pepper, and softened butter in a small bowl and stir to combine. You can use immediately or store in an airtight container for up to 2 weeks. If refrigerating you will need to allow it to soften again before spreading on the turkey.

How to cook a split turkey breast

1. Preheat your oven to 425°F. Season the bone side of the turkey with salt and pepper. Then use your fingers to separate the skin from the meat. Be careful not to tear the skin or completely remove it from the meat. You just need to make enough space to get the butter in under the skin. Rub the herb butter under the skin and on top of the skin to coat the turkey breast. Sprinkle the poultry seasoning over the top.
2. Place the turkey on a wire rack set in a rimmed baking sheet lined with foil. If you have leftover herbs you can place those underneath the turkey for additional flavor. Alternatively, you can use a 9 by 13 baking dish with thick sliced onions and carrots underneath if you prefer.
3. Bake for 20 minutes, then reduce the temperature to 350°F. Continue cooking for around 1 hour, until the turkey reaches an internal temperature of 160°F in the thickest part of the meat. If the skin begins to get too dark, cover with foil to prevent burning.
4. Transfer to a cutting board and tent with foil then allow it to rest for 15 minutes.

Finished temperature for turkey breast

The USDA guidelines recommend cooking turkey to 165ºF which is the temperature salmonella is killed almost instantly. However, turkey can dry out very quickly at or above this temperature, and the temperature of the meat will continue to rise a few degrees while it rests. For the juiciest turkey I recommend pulling your turkey breast from the oven at 160ºF. Check out this great article from Serious Eats on turkey temperature for more detail on the science of turkey temperature.

After removing the turkey from the oven, tent with foil and allow the meat to rest for at least 15 minutes. This period is important to allow the juices time to redistribute and keep the meat moist. The internal temperature should continue to rise to a final temperature of around 165°F.

When cooking turkey I highly recommend using a digital thermometer (affiliate link) with a leave in probe inserted into the thickest part of the meat. This allows you to monitor the temperature throughout the cooking process and avoid dry, overcooked meat at your holiday meal.

How to carve and slice a half turkey breast

1. With the skin side down, starting at the thick meaty side of the turkey breast, cut between the meat and the breast bone and follow the curve of the bone toward the ribs, staying as close to the bone as possible.
2. Continue cutting along the rib bones until you reach the other side. If necessary, cut around the wing joint and wishbone at the fat end of the turkey breast, until the bones are fully removed.
3. Slice into thin slices across the meat, along the length of the turkey breast being careful to keep the skin on the slices, then serve.

What sides to serve with turkey

You can't go wrong with traditional Thanksgiving side dishes with this delicious herb roasted turkey breast. Here are a few of my favorites!

• Garlic Butter Green Beans

• Instant Pot Garlic Mashed Potatoes

• Easy Homemade Cranberry Orange Sauce

• Creamy Bacon Mac and Cheese

• Roasted Brussels Sprouts with Bacon

• Crispy Herb Roasted Potatoes

Turkey Tips and FAQs

Storage and Reheating instructions

Store leftovers in an airtight container and refrigerate for up to 4 days.

Reheat individual portions in a microwave until just warmed through, or for lager servings cover and reheat your leftovers in a 275°F oven until warm.

Should I brine my turkey breast?

I don't find it necessary to brine a split turkey breast. Brining helps turkey meat retain moisture while cooking, but a split breast will cook much quicker than a whole turkey, so they don't lose as much moisture during the cooking process.

If you do want to brine your turkey I reccomend using a dry brine. To do this, rub around 1 tablespoon of salt under and on top of the skin and on the bottom side of the turkey breast. Then transfer to a rimmed baking sheet and refrigerate overnight.

Be sure to omit the salt from the recipe if you do choose to brine your bird!

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

More Turkey Recipes

• Smoked Turkey Breast
• Sheet Pan Roasted Turkey Breast with Stuffing and Vegetables
• Easy Instant Pot Turkey Pot Pie
• Turkey Meatloaf
• Spinach and Feta Turkey Burgers

📖 Recipe

Turkey

• 3 pound bone-in split turkey breast
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon poultry seasoning

Herb Butter

• 6 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

• Prepare the herb butter by combining the chopped herbs, 1 tsp of Kosher salt, ½ tsp ground black pepper, and softened butter in a small bowl and stir to combine.

• Place an oven rack in the middle of your oven and preheat to 425°F.

• Season the bone side of the turkey with 1 tsp of Kosher salt and ½ tsp ground black pepper. Use your fingers to separate the skin from the meat. Be careful not to tear the skin or completely separate it from the meat. Rub the herb butter under and on top of the skin to coat the turkey breast. Sprinkle the poultry seasoning over the top.

• Place the turkey on a wire rack set in a rimmed baking sheet lined with foil, or in a large baking dish. Place any leftover herbs underneath the turkey for additional flavor.

• Bake for 20 minutes, then reduce the temperature to 350°F. Continue cooking until the turkey reaches an internal temperature of 160°F in the thickest part of the meat. If the skin begins to get too dark, cover with foil to prevent burning.

• Transfer to a cutting board and tent with foil then allow it to rest for 15 minutes before carving.

If brining the turkey breast omit the additional salt in the recipe.

Store leftovers in an airtight container and refrigerate for up to 4 days. 

To carve:

1. With the skin side down, starting at the thick meaty side of the turkey breast, cut between the meat and the breast bone and follow the curve of the bone toward the ribs, staying as close to the bone as possible.
2. Continue cutting along the rib bones until you reach the other side. If necessary, cut around the wing joint and wishbone at the fat end of the turkey breast, until the bones are fully removed.
3. Slice into thin slices across the meat, along the length of the turkey breast being careful to keep the skin on the slices, then serve.

Calories: 554kcalCarbohydrates: 1gProtein: 81gFat: 23gCholesterol: 276mgSodium: 724mgPotassium: 959mg

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course

Cuisine: American

Keyword: turkey

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