As the song goes: “It’s the most wonderful time of the year!” And I couldn’t agree more. But home cooks will agree the holidays are also the busiest time of year. My family is spread all over the globe, so it’s hard for us all to get together at the same time. So roasting just the turkey breast is perfect when it’s just the three of us. It provides a hassle-free main course for small families or even a weeknight dinner when turkey goes on sale.😍 Rubbing butter under the skin adds moisturizing fat and extra flavor, and herbed butter is even better. My super moist and tender turkey breasts start in a preheated 400℉ (205℃) oven. Then, I lower the temperature to 325℉ (160℃) and cook that baby low and slow. Those are my two best tips for juicy, tender roasted turkey breast.
Recipe Ingredients
How to Roast Turkey Breast
Prep – Pat dry turkey breast with paper towels. Season with salt and pepper, slipping salt under the skin where possible. (Phot0 1) Herbed Butter – Combine butter, minced garlic, sage, rosemary, thyme, paprika, and parsley. Let the flavors develop in the fridge until ready to use. Making this a day ahead improves the taste. (Phot0s 2-3) Season – Loosen the turkey skin by carefully running your fingers between the skin and the meat; the skin is very fragile, so be careful not to tear it. Generously rub the turkey with herbed butter under the skin. Let it marinate in the fridge for up to 24 hours. (Phot0 4)
Prepare to Roast – Take the turkey out of the fridge about an hour before roasting it to bring it to room temperature. Position a rack in the lowest part of the oven, removing the other racks. Preheat your oven to 400ºF (200ºC). Arrange the onion, celery, and garlic in a 3-quart baking dish, then place the turkey on top, breast-side up. (Phot0s 5-6) Roast the turkey for 30 minutes, then reduce the heat to 325°F (160℃). Continue to roast until your instant-read thermometer registers 165°F (75℃) in the breast’s thickest part (about 1 hour, depending on your turkey breast’s size). If the turkey breast starts to brown too fast, tent it with foil to prevent over-browning. (Phot0s 7-8) Serve – Remove the turkey from the oven and let it rest for 15-20 minutes before carving so the juices settle back into the meat. Reserve turkey drippings to make delicious gravy.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
If you want an even more stress-free Thanksgiving dinner, make this goodness ahead. When it comes out of the oven, let it rest until cooled. I eat the skin right then because it’s so good, and it won’t be crispy later. Then slice it and store it in a vacuum-sealed or airtight container, and either keep it in the fridge for 1-2 days or freezer for up to two months.
Serving and Storage Instructions
This deliciousness is best served right after its recommended resting time. Cooking for leftovers is such a time-saver later. Use leftover roasted turkey in recipes that call for cooked turkey or chicken (chicken salad is good). Store leftover roasted turkey breast in a Tupper-like container in the fridge for up to 4 days or the freezer for 2-3 months. Reheat in the microwave, oven, or stovetop. You can also use it cold for salads.
What to Serve With Roast Turkey Breast
Traditional Thanksgiving sides include roast garlic mashed potatoes drizzled with homemade gravy, green bean casserole, candied sweet potatoes, and pecan pie dolloped with homemade whipped cream. Oh yeah!
More Easy Main Course Recipes for the Holidays
Pineapple Honey-Glazed Ham Pernil (Puerto Rican Roast Pork) Spiced Roast Turkey Smoked Turkey Wings
Conclusion
This delicious roasted turkey breast will fit the bill, whether you want a cozy holiday dinner for a few or an easy weeknight entree. Would you like more tasty recipes? Then follow me on Facebook! This blog post was originally published in November 2020 and has been updated with additional tips.
