Roasted boneless turkey breast turns out fabulously juicy and crispy-skinned when baked for a relatively short time at a high temperature. Show
Well-seasoned with garlic powder, paprika, and thyme, this easy 8-ingredient recipe yields impressive results. No doubt, there's something festive about serving - and carving - an entire turkey at the table. 🦃 But for intimate Thanksgiving (or Christmas) gatherings, cooking just the breast is the ideal solution. It's the perfect size for four people. Another advantage of roasting just the breast: When you bake it by itself it's easier to make sure it comes out juicy. When you roast the whole bird, despite your best intentions, the white meat often turns out too dry. Jump to:
IngredientsYou'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
InstructionsRoasting a boneless turkey breast is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Expert tipIt's really important to let the meat rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness. Frequently asked questionsHow long does it take to roast a turkey breast? Just like baked chicken breast, I find that the secret to crispy skin and juicy meat is cooking at a high temperature for a relatively short time. How to roast a whole breast? If you'd like to roast a whole breast instead of half, you can use the same method of browning it in a very hot oven, then loosely covering it with foil and continuing to roast until done. But you'll need more time. How do I keep the meat juicy? The first secret is to roast it at a high temperature and for a relatively short time. The second secret: Allow it to rest for at least 20 minutes before slicing it. This allows the juices to settle and redistribute, ensuring juicy meat. VariationsI love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
Serving suggestionsI typically make this recipe for Thanksgiving, so I serve it with cranberry sauce, gravy, and any of these sides:
Storing leftoversThe leftovers keep in the fridge, in an airtight container, for 3-4 days. Although the skin does lose its crispness. I don't like to reheat the leftovers, as they tend to dry out. I usually make a platter of cold leftover turkey slices, alongside some Dijon mustard, fresh-cut veggies, and pickles. Needless to say, if you eat bread (or would like to try this wonderful almond flour bread), you can use the leftovers to make tasty sandwiches! Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. Recipe card4.98 from 898 votes Pin Recipe Share on Facebook Print RecipeOven-Roasted Boneless Turkey BreastRoasted turkey breast turns out juicy and crispy-skinned when baked for a relatively short time at a high temperature. Prep Time15 mins Cook Time1 hr Rest time20 mins Total Time1 hr 35 mins Course: Main Course Cuisine: American Servings: 4 servings Calories: 321kcal Author: Vered DeLeeuw INGREDIENTS
INSTRUCTIONS
WATCH THE VIDEO:NOTESIf you'd like to roast a whole breast instead of half, you can use the same method of browning it in a very hot oven, then loosely covering it with foil and continuing to roast until done. But you'll need more time.The last time I cooked a whole, 3 ½ lb. breast, I baked it for 1.5 hours. It took that long for an instant-read thermometer to register 160 degrees F. ADD YOUR OWN NOTESClick here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost. DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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