Roasted Turkey Breast Recipe

Making a Roasted Turkey Breast recipe is simpler and takes less time than roasting an entire turkey! Perfect for serving smaller groups for the holidays or even on a weekend! 

Roasted Turkey Breast Recipe - Making a Roasted Turkey Breast recipe is simpler and takes less time than roasting an entire turkey! Perfect for serving smaller groups for the holidays or even on a weekend! // addapinch.com

One of the things that I hear more and more often is that cooking an entire turkey can be a little bit intimidating to some and is more food than is needed for smaller families and groups. That’s where this roasted turkey breast makes for a mighty delicious solution!

Roasted Turkey Breast Recipe - Making a Roasted Turkey Breast recipe is simpler and takes less time than roasting an entire turkey! Perfect for serving smaller groups for the holidays or even on a weekend! // addapinch.com

Quicker and easier than roasting an entire turkey, this roasted turkey breast is roasted right in a skillet and uses just four ingredients! There’s no need for special cooking equipment or stressing with this recipe.

To make it, you’ll begin with a 4 to 5 pound turkey breast. I prefer to use one that has the skin still on. If your turkey breast has been frozen, go ahead and let it thaw completely in the refrigerator.

When ready to roast, preheat your oven to 450ºF. As your oven is preheating, arrange your turkey breast in a medium (12-inch) skillet, brush with melted butter and sprinkle with salt and pepper. Then, roast in your preheated oven until the turkey breast reaches 165ºF when checked with an internal thermometer. This takes about 45 minutes to an hour. Then, remove the skillet from the oven and tent with foil for about 15 minutes to allow the turkey breast to rest before slicing and serving.

Roasted Turkey Breast Recipe - Making a Roasted Turkey Breast recipe is simpler and takes less time than roasting an entire turkey! Perfect for serving smaller groups for the holidays or even on a weekend! // addapinch.com

Just look at that beautiful skin on that turkey breast! You will love it, but especially love how tender and juicy the turkey breast is when you taste it. The seasonings are just the right amount and those that everyone should have on hand.

Talk about easy!

But, don’t think this is just good for Thanksgiving! It is also mighty delicious for a Sunday supper or special weeknight meals. Of course, I love to make it ahead and then serve it during the week for a quick supper or to use it throughout the week in salads, sandwiches and such!

Make Ahead Instructions!

Prepare turkey breast according to recipe instructions, allow to cool completely and store in an airtight container in the refrigerator for up to a week. Serve cold or rewarm and serve.

Roasted Turkey Breast Recipe - Making a Roasted Turkey Breast recipe is simpler and takes less time than roasting an entire turkey! Perfect for serving smaller groups for the holidays or even on a weekend! // addapinch.com

Here’s my Roasted Turkey Breast recipe. I hope you love it as much as we do!

Roasted Turkey Breast Recipe - Making a Roasted Turkey Breast recipe is simpler and takes less time than roasting an entire turkey! Perfect for serving smaller groups for the holidays or even on a weekend! // addapinch.com
Yield: 6 to 8

Roasted Turkey Breast Recipe

Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Roasted Turkey Breast Recipe - Roasted Turkey Breast Recipe - Making a Roasted Turkey Breast recipe is simpler and takes less time than roasting an entire turkey! Perfect for serving smaller groups for the holidays or even on a weekend!
5 from 3 votes
Did you make this recipe?

Ingredients

  • 1 4 to 5 pound boneless turkey breast, skin on
  • 3 tablespoons salted butter melted
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 450°F.
  2. Place the turkey breast onto a 12-inch skillet. Brush the turkey all over with the melted butter and then sprinkle with the salt and black pepper.
  3. Roast the turkey until an internal thermometer reaches 165ºF, about 45 minutes to 1 hour.
  4. Remove the turkey from the oven and tent with foil to rest for about 15 minutes before serving.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

Roasted Turkey Breast Recipe - Making a Roasted Turkey Breast recipe is simpler and takes less time than roasting an entire turkey! Perfect for serving smaller groups for the holidays or even on a weekend! // addapinch.com

25 comments on “Roasted Turkey Breast Recipe”

  1. This is perfect ! My hubby loves turkey all year . Definitely trying this next week . Do you need to do anything to the skillet before placing the turkey in ?

    • Hi Shannon,
      I can’t wait to hear how you and your sweet family like it! You can drizzle in a tablespoon or so of olive oil to coat the skillet to prevent the turkey breast from sticking. I hope y’all enjoy it! xo

  2. Your photo looks yummy and I really enjoy your recipes, but years ago my mother taught me the benefits of a Reynolds Oven Bag. The benefits of roasting a lightly oiled & seasoned turkey breast with chopped vegetables is so easy we have this meal at least once a month. Although we don’t get a crispy crust, the turkey browns up beautifully. The added bonus is all the wonderful juices contained in the bag are perfect for a flavorful gravy. . Additionally, if I am feeding a crowd, these bags are great for stuffing as well.

    • What a great tip, Carol! It does sound mighty delicious! And if you are like me, lessons from your mother are always the best! 🙂 xo

  3. We have turkey breast often I do. A riff of Mad Hungrys Lucinda citrus chile marinade to mix it up. First day we have with a roasted sweet potato and some veggie the next in sandwiches.. my grocer always has 1/2 turkey breast fresh available. It’s an easy meal and good for us. It’s just the two of us this year and I’m roasting a whole turkey breast with all the traditional sides for dinner.
    Love your blog and recipes, I just found it recently and look forward to receiving your recipes. Have a wonderful holiday.

  4. Is this recipe for a boneless turkey breast? Looks wonderful!

  5. Turkey breast is always so dry, the meat has no real flavor. Unlike the thigh, this is where the juicy
    taste is. I have made many a turkey brest in different ways, and never was it the juicy flavor.
    So, what do you do for this? Can you really say it is juicy? what is the key to this?

  6. Will you share a turkey gravy recipe ?

  7. This looks delectable – and now I am all set if there aren’t any leftovers from Thursday’s turkey….I’ll just make my own! Happy Thanksgiving my friend! xo

  8. Robyn, I’m a “late bloomer” at cooking (age 62) I’ve made a number of your recipes and have been very happy with the results. What changes would the oven temperature and roasting time be for a bone-in breast?

    • I’m so happy you enjoy the recipes, Normajean! For this recipe, you’d just cook at the same temperature, possibly a bit longer, but until a thermometer reaches an internal temperature of 165 degrees. Thanks so much! xo

  9. Rather embarrassed to ask this, but where did you get such a beautiful turkey breast, with the skin on? All I could find at the grocery store were puny little mass-produced 3-pound turkey breasts encased in plastic wrappers. I welcome all ideas.

  10. WOW! Made this tonight and everybody, including my three very picky eaters of kids, cleaned the turkey off their plate! Perfect Sunday dinner! Thanks so much!

  11. I an going to try it early next month for our early Christmas lunch at a Retirement Home – 150 people – thanks so much.

  12. So every year now, for Thanksgiving, I cook a boneless breast and two turkey legs- but the timing always throws me for a loop. Last year I massively underestimated the time required. I’ve realized it might be because my butcher rolls and ties the breast together. It is denser than a whole turkey and seems to need more like 3 hours of roasting (you can see how assuming it would be 1 hour and having it really be 3 might be a problem for the whole meal plan ;). Anyway, is your recipe for the whole breast just lumped together? I am wondering if I should untie this thing to make it cook a bit faster. I love the sound of your approach, by the way: simple yet moist and delicious. Would love to hear your thoughts but probably too late for your insights before tomorrow!

    • Hi Maggie,
      I use – like in the recipe – a 4 to 5 pound turkey breast. The turkey breast I use is not tied. I’m not sure of the size turkey breast you’ve been using, but I hope this helps.
      Thanks so much!

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