No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between hearty Italian bread for a delicious sandwich.

Roast Turkey Breast

olive oil

salt

white pepper

bone-in, skin-on turkey breast half (about 2 1/2 pounds)

Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.

Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)

You get a crispy outer and a juicy, tender inner meat.  Roasting at high temperatures is how I usually do a whole bird, only I bake that in a 425 degree oven for the entire time (which is cut in half due to high temperature roasting).  This is what I learned from my Grandmother and The New Orleans Times Picayune cookbook.  Easy and comes out perfect every time.

I think this should read "30 mins per lb" as opposed to 30 mins total because this is definitely nowhere near cooked at 30 mins.

Simple perfect recipe. 
I wonder if the commenters who stated theirs took an hour, used a full breast because while the recipe itself calls for a half &amp; the image shows a half breast as well(what I searched for), the title does not state that.

We just made this for Thanksgiving.  30 minutes is not nearly enough cooking time.  The inside was still very pink.  An hour's cooking time, and perhaps a lower temperature is more reasonable.

I have made this recipe at least  six times.  It has always been delicious.  You do need to cook the turkey longer  until  you get the proper temp.

Not one of the best recipes I followed but I still love the taste. Maybe it's because of the turkey that I used. I bought a Plainville Farms turkey, I believe that it is very healthy because it is antibiotic-free and hormone-free. If you buy turkeys that are not humanely-raised, that is probably the reason why some turkey recipes fail to give us great taste.

One of the worst recipes I have ever made.  In addition to the salt, pepper, and olive oil, I added a bit of garlic powder, onion powder, and cayenne.  It definitely takes longer to cook - I had to put it back in repeatedly past the 30 minutes (I should have read the reviews prior).  My husband and I couldn't even finish eating our portions.  I think the rest is destined for some soup to add flavor.

It also took me an hour of baking at 400 but it turned out really well. It came out tender and quite delicious. I did add some unsalted butter, and fresh rosemary, bay leaves, and oregano into small slits I made in the skin before cooking.

I found that it took one hour of cooking time, not 30 minutes. Even then the meat was pinkish although it was 150 degrees.

roast turkey breast

Prep Time: 10 minutes

Total: 55 minutes

Author : Martha Stewart

Ingredients

Instructions

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