Description
A classic, tried-and-true Roast Turkey Breast recipe that is always a crowd-pleaser (and so easy to make)!
Ingredients
Scale
- 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
- Oven: Preheat oven to 325 degrees F.
- Prep Turkey Breast: Ensure turkey breast is fully thawed. Remove from the packaging (be sure to remove gravy packet from the turkey cavity) and place on a large plate. Pat dry with a clean paper towel and place on a roasting pan with a roasting rack.
- Butter + Season: Take 1/4 cup of softened butter and rub all over the turkey breast, in every nook and cranny, including under the turkey skin (where you are able). Sprinkle generously with salt and pepper.
- Stuffing: Add the optional stuffing ingredients that you desire (note: this may increase the cook time a little).
- Bake: Move to the preheated oven (middle rack, uncovered). Roast for 13-16 minutes per pound or until the internal temperature is 165 degrees F at the thickest part of the meat, use a meat thermometer. 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.
- Baste: Melt the remaining 1/4 cup of butter and use to it to baste the turkey breast every 30 minutes.
- Rest + Serve: Remove from oven, cover with aluminum 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 broth or chicken broth in the bottom the roasting pan. Having enough pan juices allows you to learn how to make turkey gravy. Chicken stock works too.
- Stuffing: The turkey breast pictured was stuffed with 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.
- Seasoning: Feel free to use our turkey seasoning to add even more flavor.
- 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 in our tutorial how to make turkey gravy!
- Storage: any leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Cooking Methods: to save on valuable oven space, consider making a deep fried turkey breast, grilled turkey breast, smoked turkey breast, slow cooker turkey breast, or an Instant Pot turkey breast!
- Butterflied Turkey Breast: We also have a delicious Stuffed Turkey Breast that would be wonderful for any special occasion!
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