Juicy Turkey Breast Recipe (How to Cook Turkey Breast)– a classic, tried-and-true roasted turkey breast that is always a crowd-pleaser (and so easy to make)! Learn how to cook a turkey breast that is juicy, moist and has perfectly crispy skin – perfect for your Thanksgiving or Holiday table, especially if you have a smaller group!
Juicy Turkey Breast Recipe
Perfect for your smaller gatherings if you don’t need to roast or smoke a whole turkey! If you are in need of a simple, classic roast turkey breast recipe that is tender, delicious and packed with flavor – this is for you! Also try our Smoked Turkey Breast!
Got leftover turkey – try our Leftover Turkey Salad!
Wondering how much to make – check out our post on How Much Turkey Breast Per Person!
Why You Will Love This Recipe
- Less Turkey: Sometimes you don’t have a big crowd for Thanksgiving and you don’t need an entire turkey … that is where a turkey breast would be perfect!
- Less Cook Time: No need to slave over the oven all day with this one! In just a little over 2 hours your turkey breast will be ready to go!
- Buttery Goodness: Is there a better combo than turkey, melted butter and salt and pepper? It all melds together beautifully!
What You Will Need
- bone-in turkey breast: we used a 7-8 pound turkey breast in the photos. If you are starting with a frozen turkey breast check out our tutorial on How to Thaw a Turkey!
- butter (or ghee or olive oil): this adds moisture and makes the skin brown and beautiful!
- salt and pepper: I prefer to stick with these simple seasonings, but feel free to add some sage or rosemary in there!
- stuffing (optional): I prefer using orange, onion, garlic and fresh rosemary or thyme.
How Long to Cook a Turkey Breast
First, preheat your oven to 325 degrees F. Then place your turkey breast on the middle rack in the oven to cook for 13-16 minutes per pound or until the internal temperature reaches 165 degrees F. and the pan juices run clear.
How to Cook a Boneless Turkey Breast
Typically, it will take about 30 minutes per pound to fully cook a boneless turkey breast. So if you have a 3 pound boneless turkey breast, it will probably bake for about 1.5 hours or 90 minutes. To determine that the turkey breast is done you will need to insert an instant-read thermometer into the thickest part of the meat to make sure it is 165 degrees F.
How Much Turkey do You Need
You will need approximately 1 pound of turkey per person if you aren’t worried about leftovers. If you really want those leftovers then aim for 1 1/2 pounds of turkey per person. For a full breakdown, you should definitely checkout our post on How Much Turkey Breast You Need Per Person!
Turkey Breast Side Dish Ideas
- Homemade Turkey Gravy
- Wild Rice Stuffing
- Cranberry Sauce
- Ultimate Yukon Mashed Potatoes
- Green Bean Casserole
- Sweet Potatoes
How to Cook a Turkey Breast
Remove the whole turkey breast from the original packaging and pat dry with clean paper towels.
Rub down the outside of the turkey with softened butter or herb butter.
Mix the kosher salt and pepper in a small bowl and generously sprinkle on your bird.
Place on roasting pan and bake on the middle oven rack at 325 degrees F. The turkey cooks for approximately 14-16 minutes per pound.
Use a basting brush to baste it every 30 minutes with additional melted butter.
Remove from the oven when internal temperature reaches 165 F at the thickest part. Cover with foil and let rest. Place turkey breast on a cutting board and use a sharp knife to carve and slice.
How To Carve A Turkey Breast
At first it might feel a bit intimidating to carve a turkey breast, but we are here to reassure you that it is actually quite simple. Grab a carving knife or large kitchen knife, a large cutting board, take a deep breath, and get to work! We have a complete tutorial on how to carve a turkey if you need more information.
Serve and enjoy!
Turkey Recipes For Leftovers
We highly recommend estimating high on the size of turkey breast that you need for your dinner! That way you will have plenty of turkey meat for making the most delicious leftover recipes. Our favorites are Turkey Wild Rice Soup, Turkey Cranberry Wraps, & Turkey Noodle Soup.
Recipe FAQs + Tips
- Additional butter: You may need an additional 1/4 cup of butter if you want to go heavy on the basting, or you can use juices from the pan – personal preference!
- Stuffing: The turkey breast pictured was stuffed with some cut up yellow onion, orange chunks, head of garlic and some fresh rosemary and herbs. Stuffing the turkey will increase the cook time by a little bit. Stuffing is completely optional!
- Meat thermometer: I highly recommend getting a internal meat thermometer to help ensure the bird has reached a 165 degree internal temp at the thickest part of the breast.
- Seasoning: Feel free to add additional seasoning in with the salt and pepper – I love using ground sage.
- Drippings: make sure you hold on to those drippings at the bottom of the roasting pan, they are perfect for making the BEST turkey gravy you have ever tasted!
- Turkey Cook Times: I always find this cook-time breakdown from the FDA helpful!
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Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Other Thanksgiving Recipes You Might Like:
Turkey Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: Approx. 7-8 servings
- Category: Thanksgiving
- Method: Oven
- Cuisine: American
Description
Juicy Turkey Breast Recipe– a classic, tried-and-true roasted turkey breast that is always a crowd-pleaser (and so easy to make)!
Ingredients
- 7–8 pound turkey breast (bone-in)
- 1/2 cup butter (or ghee), softened and divided
- kosher salt and ground black pepper (approx. 1/2 – 1 tablespoon of each)
- stuffing (optional): orange, onion, garlic and fresh rosemary
Instructions
- Preheat oven to 325 degrees F.
- Ensure turkey breast is fully thawed. Remove from package (ensure to remove any gravy packet from cavity) and place on a large plate.
- Pat dry with a clean paper towel and place on a roasting pan with a roasting rack.
- Take 1/4 cup of softened butter and rub all over the turkey breast, in every nook and cranny, including under the skin.
- Sprinkle generously with salt and pepper.
- Add any stuffing you desire (note: this may increase the cook time a little).
- Place in the oven (middle rack, uncovered).
- Melt the remaining 1/4 cup of butter and use to it to baste the turkey breast every 30 minutes.
- Roast for 13-16 minutes per pound or until the internal temp is 165 degrees F. Continue cooking for 10-15 minute increments until the internal temp reaches 165 degrees F. If you notice that any part of the skin is getting too dark you can loosely tent with foil towards the end, if needed.
- Remove from oven, cover with foil and let rest 15-20 minutes.
- Carve and serve immediately.
Notes
- Additional butter: You may need an additional 1/4 cup of butter if you want to go heavy on the basting, or you can use juices from the pan – personal preference!
- Chicken/ Turkey Broth: Feel free to add in 1/2-1 cup of either turkey or chicken broth in the bottom the roasting pan if you want to have enough juices to make turkey gravy. Chicken stock works too.
- Stuffing: The turkey breast pictured was stuffing with some cut up yellow onion, orange chunks, head of garlic and some fresh rosemary. Stuffing the turkey will increase the cook time by a little bit. Stuffing is completely optional!
- Meat thermometer: I highly recommend getting a internal meat thermometer to help ensure the bird had reached 165 degrees F. internal temp.
- Drippings: use any pan drippings to make homemade turkey gravy!
- Seasoning: Feel free to add additional seasoning in with the salt and pepper – I love using ground sage.
- Roasting Pan Liquid: feel free to add some chicken broth and a splash of white wine to the bottom of the roasting pan along with some chopped yellow onion or fresh herbs. Any leftover liquid (combined with drippings) can be used to make gravy!
- Storage: any leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 557
- Sugar: 0.2 g
- Sodium: 452.5 mg
- Fat: 17.4 g
- Carbohydrates: 0.8 g
- Protein: 94.6 g
- Cholesterol: 257.9 mg
Keywords: roast turkey breast
Michele says
My family loved this juicy turkey breast!
★★★★★
Erin says
So happy to hear that, Michele! Thanks for the feedback – I appreciate it!
Vickie O says
Followed this recipe and our turkey breast turned out juicy and flavorful!!! Thank you for the tips!!
★★★★★
Erin says
So glad to hear that, Vickie! And thank you so much for taking the time to leave your feedback – I appreciate it so much!
Eli says
Came out delicious! Followed Erin’s advice on how to make this dairy free. Used an olive oil/fake butter rubber, and basted with fake butter, white wine, and chicken stock.
★★★★★
Erin says
Yay! So glad to hear that, Eli! Thank you so much for the feedback – I appreciate it so much!
Marita says
This turkey breast was juicy and delish! Followed the recipe pretty closely, including stuffing it with the onion, etc. Perfect for our small thanksgiving this year, but also I think it will be perfect for a Sunday of watching football soon!
★★★★★
Erin says
Yay! So happy to hear that, Marita! And I agree, this would be perfect for a Sunday football game! Thanks for taking the time to leave your feedback – it is so appreciated!
Marisa says
2020 just didn’t call for a whole turkey and this was the perfect recipe for our small Thanksgiving. I added some herbs to my butter and spread under and over the skin, and the time and temp on this instruction was perfect! Love all Erin’s recipes but this will be a staple every Thanksgiving.
★★★★★
Erin says
Thank you so much, Marisa! So glad you enjoyed this and thank you so much for taking the time to leave your feedback – I greatly appreciate it!
Anna says
I made this recipe for the first time for a half turkey. It turned out wonderfully! I have not made a The Wooden Skillet recipe I have not liked. Enjoy!
★★★★★
Erin says
Thank you so much, Anna! I really appreciate your feedback 🙂 So glad you enjoyed it!
Jess says
Made this for our Thanksgiving this year which was just myself, my hubby and our the year old daughter. Never made just a turkey breast before but I was quite excited. Hands down the best recipe! Super easy to follow and as long as you have a meat thermometer you’re golden. Thank you for such a great recipe!
★★★★★
Erin says
Yay! Thanks so much, Jess! And agreed – just let your meat thermometer be your guide and you will be good!
Amanda says
Excellent and so juicy!
★★★★★
Erin says
Thanks, Amanda! So happy you enjoyed it 🙂 thank you so much for taking the time to leave your feedback!
Stephanie says
Thanks to your recipe our little thanksgiving gathering enjoyed the best bone in turkey breast and gluten free gravy!! Look forward to making it again next year for all the family!!!
★★★★★
Erin says
That makes me SO happy to hear! Thank you so much, Stephanie – I really appreciate your feedback 🙂
Bridget says
Made this for thanksgiving and it was soooo good. Even the leftovers are good! First time my leftovers are still juicy 😍
★★★★★
Erin says
You know its good when the leftovers are still juicy 🙂 So glad you enjoyed it, Bridget! And thanks so much for taking the time to leave your feedback – I really appreciate it!
Hattie says
This was my first time making a turkey for Thanksgiving and since it was just me and my husband I wanted to keep it smaller. This was AMAZING!
★★★★★
Erin says
That makes me so happy to hear, Hattie! I know it can be intimidating – so glad you enjoyed it! Thanks so much for the awesome feedback – I so appreciate it!
Rachel says
This was so simple and easy for me to do and it came out perfectly! I feel like my turkey always dries out so it’s never my favorite part of Thanksgiving, but this year…. delish!!! Thank you!
★★★★★
Erin says
I am SO happy to hear you actually enjoyed your turkey this year 🙂 yay! Thanks so much for the awesome feedback, Rachel – I really appreciate it!
Cheri says
Made this exact recipe for Thanksgiving. People – silence at the table! You know what I mean. Everyone was humming to themselves. The most amazing and juiciest turkey in all the lands. I will make this again and again. 10 stars. Made with fresh 8 lbs organic turkey breast and stuffed.
Erin says
That makes me so happy to hear, Cheri! Glad you all enjoy it! And thank you so much for taking the time to leave your feedback, I really appreciate it!
Susanne says
My first time making a Turkey breast.. this recipe was so easy to follow! Thank goodness! It came out very moist and tasted awesome!
Thankyou!
★★★★
Erin says
So glad to hear you enjoyed it, Susanne! Thank you for the feedback – I really appreciate it!
Hannah says
Amazing! Perfect for two people with plenty of leftovers!
★★★★★
Erin says
That’s awesome to hear, Hannah! So glad you enjoyed it 🙂 Thank you so much for the feedback – I really, really appreciate it!
Charity says
Turkey was delicious and juicy!!
★★★★★
Erin says
That is so awesome to hear, Charity! Yay! Thank you so much for taking the time to leave your feedback – I appreciate it so much!
Susannah says
First time making just turkey breast due to smaller thanksgiving this year. This recipe was perfect! Turkey was perfectly cooked and nice and juicy!
★★★★★
Erin says
That is so awesome to hear, Susannah! So glad you enjoyed it. And thank you so much for taking the time to leave your feedback, it means a lot!
Becka says
I don’t normally love turkey but this was not dry and I actually enjoyed eating it! Will use this recipe again.
★★★★★
Erin says
So happy to hear that, Becka! Thank you so much for taking the time to leave feedback, I really appreciate it! 🙂
Danielle says
Can you brine this?
Erin says
Hi Danielle! Yes, you could definitely brine this if you wanted to!
amy says
Do you recommend using a rack in a roasting pan to cook the breast?
Erin says
Yes, I would! If you don’t have a roasting rack I would at least lay down some cut up onion or orange slices so the turkey isn’t sitting right on the pan. But if you have a roasting rack I would use it!