Roasted Turkey Breast Recipe
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This Roast Turkey Breast Recipe makes juicy, tender turkey with golden, crispy skin using just 4 ingredients. It’s easy to prep in minutes and roasts in under an hour. Perfect for small groups, weeknights, or Thanksgiving!
The crispy skin and juicy meat of this roast turkey breast make it a favorite for weeknights and holidays! This recipe is a favorite for smaller family meals and uses simple ingredients to yield a delicious, flavor-packed turkey that’s quicker to make than a whole turkey. If you’re serving a small Thanksgiving gathering or looking for an easy Sunday supper, this is a perfect, reliable choice.
My Go-To Easy Roast Turkey Breast Recipe!
If you’re feeding a small group for Thanksgiving and may not need an entire Easy Roast Turkey, or if you want an even quicker option for a holiday or Sunday supper, this turkey breast is perfect! Prep it in just minutes with a few simple ingredients for a juicy, tender turkey breast with golden, crispy skin that everyone loves!
Try it with my cornbread dressing, cranberry sauce, make-ahead turkey gravy, and sweet potato casserole, and more favorites for a delicious Sunday supper or holiday meal!
Why You’ll Love This Roast Turkey Breast Recipe
- Quick and Easy: Prep in minutes with 4 ingredients; roasts faster than a whole bird.
- Crispy and Juicy: Crispy, golden skin and tender, juicy turkey.
- Versatile: Great for meal prep, weeknights, and holidays. Great with any sides.
- Perfect Size: The right size to serve a smaller group or a weeknight family meal.
- Make-Ahead Ease: Can prep and refrigerate overnight for no-fuss cooking.
How Many Pounds of Turkey Breast Per Person?
- Plan 1/2 pound of turkey per person for boneless turkey breast, and 3/4 pound for bone-in turkey breast.
- If you want leftovers, consider increasing the amount per person or the number of servings to get the amount you want. Great in Turkey Salad, Turkey Pot Pie, and more.
My recipe is for a 4 to 5-pound boneless turkey breast and yields 8 to 10 servings.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Turkey Breast: Boneless with the skin on for crispy results.
- Butter: Salted butter, melted to baste turkey.
- Salt: Kosher salt for seasoning
- Pepper: Freshly ground for flavor.
Ingredient Swaps
- Butter: Use olive oil for a dairy-free option.
- Seasoning: Use Stone House Seasoning (1 tsp) instead of salt and pepper; or add 1/2 tsp of garlic powder, or herbs like dried thyme for varied flavor.
- Bone-In Turkey Breast: Use a 6-7 lb bone-in; adjust cooking time to about 20 minutes per pound, or until the internal temperature reaches 165ºF with a meat thermometer.
How to Make the Best Roast Turkey Breast
This delicious recipe features just a few ingredients, minimal prep, and no special equipment needed for perfect results every time.
Step-by-Step Instructions
- Thaw Turkey: If frozen, thaw on a rimmed baking sheet in the refrigerator overnight.
- Preheat oven: Set oven to 450ºF.
- Prep turkey: Pat dry with paper towels. Place the turkey breast in a medium (12-inch) skillet.
- Season turkey: Brush turkey all over with melted butter. Sprinkle with salt and pepper.
- Roast: Bake in oven until the internal temperature reaches 165ºF at the thickest part. (About 45 minutes-1 hr for 4-5-pound turkey breast in this recipe).
- Rest: Remove from oven and tent skillet with foil for about 15 minutes before slicing.
- Slice and serve: Transfer the breast to a cutting board, slice against the grain, and serve.
Recipe Variations
- Garlic Butter Roasted Turkey Breast: Use 2 cloves minced garlic and mix with 4 tablespoons of softened butter (omit melted butter), salt, and pepper. Spread the butter mixture on the breast and bake as directed.
- Herb Roasted Turkey Breast: Use 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 4 tablespoons softened butter (omit the melted butter), salt, and pepper. Spread the butter mixture on the turkey and bake as directed.
Recipe Success Tips
- Thawing Tip: If frozen, place turkey on a rimmed baking sheet to thaw in the fridge overnight to avoid leaking juices.
- Pat Turkey Dry: Remove moisture on the turkey breast before seasoning for crispy skin.
- Check with Thermometer: Avoid overcooking by using a meat thermometer to check the temperature at 165ºF.
- Rest Before You Slice: Let the roasted turkey rest to redistribute juices before slicing for the juiciest turkey.
- Roast in a Skillet: Holds temp well, yields a crispy-skinned, tender, and juicy turkey breast, gives delicious, savory juices (pan drippings).
Storage Tips
- Store: Cool completely, place into an airtight container, and refrigerate for up to 4 days. Serve cold or reheat and serve.
- Freeze: Place sliced, portioned, and cooled turkey into an airtight, freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheat: Warm in a 350-degree oven for 10-15 minutes until heated, or microwave gently.
- Make-Ahead Tips: Season and refrigerate overnight or up to 24 hr; roast the next day.
Frequently Asked Questions
Roast uncovered. Tent for about 15 minutes after roasting, allowing the meat to rest before slicing.
No, there’s no need to brine for this recipe.
About 45 minutes to 1 hour for a 4-5 lb boneless breast at 450°F, or until 165°F internally.
Follow the recipe’s instructions for seasoning with butter, avoid overcooking, use a meat thermometer, and allow it to rest after roasting before slicing.
More Recipes Delicious with Turkey Breast
Check out my Make-Ahead Thanksgiving tips to make your Thanksgiving meal ahead of time.
Why This Roast Turkey Breast is a Star
This roast turkey breast, with its crispy skin, juicy meat, and easy preparation, is a hero for weeknight dinners and small gatherings. It’s so full of flavor and a recipe you’ll turn to again and again for holidays and weekdays!
Roasted Turkey Breast Recipe
Equipment
- Skillet (12-inch)
Ingredients
- 1 (4 to 5-pound) turkey breast, with skin on
- 3 tablespoons salted butter, melted
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Thaw Turkey: If frozen, thaw on a rimmed baking sheet in the refrigerator overnight.
- Prep the oven: Preheat oven to 450°F.
- Prep the turkey breast: Pat dry with paper towels. Place the turkey breast onto a 12-inch skillet.
- Season turkey: Brush turkey all over with butter. Sprinkle with salt and pepper.
- Roast the turkey breast: Roast the turkey in the oven until the internal temperature reaches 165ºF at the thickest part as measured with an instant-read thermometer. (About 45 minutes to 1 hour for a 4-5 pound turkey per this recipe).
- Rest before slicing: Remove the turkey from the oven and tent skillet with foil to rest for about 15 minutes before serving.
- Slice and serve: Transfer the turkey breast to a cutting board to slice, then serve.
Notes
- Store: Cool completely, place into an airtight container and refrigerate for up to 4 days. Serve cold or reheat and serve.
- Freeze: Place sliced, portioned, and cooled turkey into an airtight, freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheat: Warm in a 350-degree oven for 10-15 minutes until heated, or microwave gently.
- Make-Ahead Tips: Season and refrigerate overnight or up to 24 hr; roast next day.
- Garlic Butter Roasted Turkey Breast: Use 2 cloves of minced garlic and mix with 4 tablespoons of softened butter (omit the melted butter), salt, and pepper. Spread the butter mixture on the breast and bake as directed.
- Herb-Roasted Turkey Breast: Use 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 4 tablespoons softened butter (omit melted butter), salt, and pepper. Spread the butter mixture on the turkey and bake as directed.
- Plan 1/2 pound of turkey per person for boneless turkey breast, and 3/4 pound for bone-in turkey breast.
- If you want leftovers, consider increasing the amount per person or the number of servings to accommodate the amount of leftover turkey you want.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I’m planning on making this for Thanksgiving this year, but I’ve got to have mashed potatoes and gravy with it. Does roasting just the breast produce any pan drippings for for gravy?
Hi Mary Beth,
The roasted breast does produce some pan drippings, but not at the same amount of a whole turkey. I like to have some of my homemade chicken stock on hand just in case it doesn’t produce enough for my gravy. I hope you enjoy it! xo
Hi Eileen,
Yummiest I roasted it exactly. I hope that you enjoy it – it’s delicious! Thanks!
How would I adjust the roasting time for an eight pound breast?
thanks
Hi. Can i use a glass baking dish if i don’t have a cast iron skillet?
This is a dumb question I’m sure 😱 but when you say skillet I think of something that you use on the cooktop. Do you mean a Pyrex that you use in the oven? Sorry!
Hi Carol,
Not at all – there are no dumb questions. 🙂
I use my cast iron skillet that can be used on the cooktop or in the oven. Hope you enjoy this! Thanks!
Did you brown turkey breast in skillet or did it brown like your picture showed from just cooking it?
Hi Eileen,
I roasted it exactly like in the recipe. I hope that you enjoy it – it’s delicious! Thanks!
Can I make this ahead and freeze. Will it still be moist. Reheat in slow cooker for day of?? Any suggestions?
Hi Jojo!
Yes you can make it ahead and freeze up to 3 months. Just make sure to wrap in freezer wrap and so place in airtight container. When ready to use, thaw in refrigerator then reheat. Hope you enjoy it! xo
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!
I an going to try it early next month for our early Christmas lunch at a Retirement Home – 150 people – thanks so much.
I hope you enjoy this, Norma! I make these often and they are so delicious! It will be great to take to a Christmas potluck luncheon! Thanks!
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!
So glad everyone enjoyed it! Thanks! xo