roasted turkey breast

This easy step by step guide for roasting a turkey breast in the oven will have your turkey dinner on the table in no time at all!

How To Cook (And Carve!) A Turkey Breast

turkey breast

butter, softened

olive oil

salt

black pepper

garlic powder

paprika

white wine

chicken broth

carrots

onion

Fresh rosemary, thyme or sage

Place the carrots and onions (and fresh herbs if using) in the bottom of a baking dish for the turkey breast to sit on.

Rub the olive oil and butter all over the skin of the turkey breast, then season with the salt, pepper, garlic powder and paprika.

Pour the wine and chicken broth into the bottom of the baking dish, then place the seasoned turkey breast on top of the vegetable rack.

Roast the turkey in the oven for approximately 20 minutes per pound, depending on the size of your turkey breast. A 7 1/2 pound turkey breast will take between 2 1/2 to 3 hours. Check the temperature of the breast to make sure it&#8217;s at 165 degrees.

Remove the turkey from the oven and let rest for 10 minutes, covered in foil.

Carve both sides of the turkey breast of the bone, then slice into pieces and serve.

This roasted turkey breast is coated in a savory garlic and herb butter, then baked to golden brown perfection. The perfect quick and easy option for a holiday meal or everyday dinner!

Roasted Turkey Breast with Garlic and Herbs

lb bone in turkey breast

butter (softened)

garlic

sage leaves (finely minced)

rosemary leaves (finely minced)

thyme leaves (finely minced)

parsley (finely minced)

pepper

rosemary

cooking spray

Preheat the oven to 450 degrees F. Coat a baking dish with cooking spray.

Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.

Loosen the skin of the turkey breast. Spread half of the butter underneath the skin of the turkey, and the other half of the butter on top of the turkey breast.

Place the turkey in the baking dish. Bake for 15-20 minutes or until skin has just started to brown.

Reduce the oven temperature to 350 degrees F. Bake for approximately 1 hour and 15 minutes, basting occasionally with pan juices.&nbsp;

Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey can come out of the oven when the thermometer registers at least 160 degrees.

Cover the turkey with foil and let it sit for 5-10 minutes, or until thermometer registers at least 165 degrees F.

Garnish with rosemary and serve.

Boneless Turkey Breast stuffed with sausage dressing.  Perfect for a smaller Thankgsving table!  All the flavor, half the work!

Turkey Roulade with Sausage Stuffing

bread

Italian Sausage (or your favoriate sausage)

onion, small chopped

celery, small chopped

carrots, small chopped

butter

chicken stock

poultry seasoning

In large skillet brown sausage breaking apart with a wooden spoon. ( Small crumbles are best for this recipe to make rolling easier.)  Drain any excess grease.

Add onion, celery and carrot.  Cook until tender.

Add 1/2 cup butter until melted.  Add cubed bread, chicken stock and poultry seasoning.  TASTE for seasoning.  More salt?  More poultry seasoning?  Remove from heat and set aside.

To make easy Stuffing

Preheat oven to 375 degrees.

Open up turkey breast and lay on a flat surface.  Pat dry with paper towels. Using a sharp knife on the largest part of the breast cut into it half way opening it up like a book. Sprinkle with salt and pepper

Spread half (or about 2 cups) of the stuffing onto the turkey breast.  (Save the remaining stuffing for a side dish.)  Press down firmly on the stuffing so it covers the entire breast up to one inch of the sides.

Beginning with the longest end roll the breast up tucking in the sides so the stuffing stays inside.  Tie with 6 pieces of baking string and one long one down the middle.  Brush with olive oil.  Bake on large sheet pan or a 9 x 14 baking dish.

Bake for 1 hour and 15 minutes.  Check with meat thermometer.  The roll is done when the internal temperature reaches 155 degrees.  Time may vary depending on the size of your turkey.

Remove, cover with foil and let rest for 10 minutes before slicing.

To assemble Turkey Roulade

Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It&#8217;s unbelievably moist and juicy, too. It&#8217;s easiest to use a roasting pan with a rack. Since we&#8217;re only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you&#8217;ll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).

Garlic Herb Roasted Turkey Breast with Orange

turkey

garlic cloves, finely chopped

rosemary leaves

thyme leaves

sage leaves

Dijon mustard

orange juice

lemon juice

orange, sliced

This came out perfectly, without a doubt the best turkey I've made. It wasn't the least bit dry, and it was full of flavor.

This Roasted Turkey Breast with Maple Mustard Glaze is perfectly juicy, tender, and full of flavor. It&#039;s simple and festive, perfect for the holidays!

Maple Mustard Roasted Turkey Breast

sage leaves (or 1 tsp dried)

tbsp chopped fresh thyme leaves (or 1 tsp dried)

rosemary leaves (or 1 tsp dried)

tsp kosher salt

tsp black pepper

maple syrup

tbsp mustard

Worcestershire sauce

tbsp light-sodium soy sauce or coconut aminos

Preheat the oven to 350F. Remove the turkey breast from the fridge 30-40 minutes prior to cooking it.

In a small food processor add the oil, garlic, herbs, salt and pepper. Process until minced and well combined.

Using your clean hands rub the herb mixture all over the turkey breast.

Transfer to a roasting pan and roast for about 1 hour. Make sure you turn the pan around a few times during cooking so the breasts colors evenly.

Meanwhile, in a jug, mix all the glaze ingredients.

When the turkey breast reaches the 30 min time mark, pour half of the glaze over, brushing it all over the meat. Return to the oven and roast for another 15 min.

Remove from the oven, brush with the remaining glaze. Place back in the oven to roast for the final 15 min, or until a thermometer inserted into thickest part of turkey registers 165F.

Once the turkey breast is done, remove from the oven and cover with foil. Allow it to rest for 10 minutes before carving.

Slice the breast and place on a nice serving platter. Decorate as you will, then serve and enjoy!

Learn the easiest way to learn how to cook a turkey breast in an oven to perfection. A great alternative to a full-size turkey for smaller households or as supplemental white meat at a larger Thanksgiving feast.

How to Roast Turkey Breasts the Easy Way

oil (or butter)

flour

broth (turkey

Fully thaw the turkey breast before proceeding. Preheat oven to 350° with a rack set at the lower third in the oven. No convection needed here.

Remove any bags of things. Cut out the backbone if present. If a popup timer is present, pay it no attention but do not remove it.

Break back the rib sections, so you have a flat bottom to set on a rack. You can skip this if you are using a V-rack. If you don&#039;t have a rack, just spary the pan with PAM.

Cut back any extra skin like the neck area. Pat dry with paper towels.

Place a rack of the appropriate size pan. For a large 7 plus pound, breast use a full roasting pan. For the smaller breast, a cake pan will do. Spray the rack with PAM. Place the breast on the rack and spread the rib sections to stabilize the breast.

Give it a bush with vegetable oil or melted butter. You can give it a sprinkle of salt at this point.

Place in oven. Leave it alone for 1 hour then rotate 180 degrees and brush with oil or butter. Check the color at about 1 1/2 hours to 2 hours. If the skin is becoming too brown, tent lightly with foil while finishing roasting to prevent further browning.

Roast until the internal temperature of 165° in the thickest part. This will be between 16-20 minutes per pound usually. Variability is caused by the thickness of the breast, the starting internal temperature of the breast and your oven.

Remove from oven and tent. The internal temperature will rise 5 degrees.

Tent for about 15 minutes before carving.

While turkey is resting, whisk 2 cups of turkey or chicken broth with 1/2 cup of flour. Add 2 cups more of broth to the roasting pan and any drippings present, place over medium-high heat and bring to boil.

Decrease heat to medium and then slowly add the broth-flour mixture while continuously whisking. Add most of it and add more later if needed. Add salt to taste. Once thickened, cook an additional few minutes.

Optional Gravy

This Instant Pot Turkey Breast is ultra-juicy and tender with the best crispy, seasoned outside! The very best way to cook a turkey breast for Thanksgiving, special occasions, Sunday dinner, or any holiday menu!

Instant Pot Turkey Breast Recipe

turkey breast (see note)

Herbs de Provence (or Italian herb blend)

chili powder

½ teaspoon smoked paprika

½ teaspoon coarsely cracked black pepper black pepper)

water

juice of 1 orange

corn starch

salt and pepper (to taste)

Set pressure cooker to SEAR. Rub turkey breast all over with oil, and drizzle a little extra into the pot.

Stir together seasonings (Herbs de Provence, garlic powder, chili powder, salt, pepper, smoked paprika). Sprinkle all over turkey and gently rub in with your finger tips.

Transfer the turkey to the pot and sear for 4-5 minutes, rotating as needed to brown all sides.

Add 2 cups water to the pot (do not pour over the turkey, pour to the side so you don&#39;t wash off the seasonings!).

Place the lid on the pot and lock into position. Turn the vent valve to the SEALED position. Set pot to PRESSURE COOK on HIGH or MANUAL for 30 minutes (see note).

Once the cook time is up, do a quick release by turning the valve to RELEASE to let the steam out immediately (I like to take the pot outside so the steam is released outside instead of in my kitchen). While the pot is releasing pressure, preheat your oven to BROIL.

Once the float valve drops, remove the lid and use two forks to transfer the turkey to a small sheet pan or roasting dish. (Be sure to use two forks and not tongs as the tongs tend to scrape off that delicious seasoning we already seared onto the turkey!).

Add about a 1/2 cup of the liquid from the pot to the roasting dish and transfer the dish to the oven. Broil for 3-5 minutes until the outside of the turkey is crisp (but watch closely so it doesn&#39;t burn).

Using two forks again, transfer turkey to a cutting board, squeeze orange juice over the turkey, and allow to rest for 10-15 minutes before carving (this is key to keeping your turkey super juicy on the inside!).

To make the gravy (you can do this while the turkey is resting!) set your pressure cooker to SOUP. Whisk together corn starch and water for the corn starch slurry. Once the liquid in the pot comes to a rapid boil, stir in the corn starch slurry and watch as it thickens. Turn the pot off, season generously with salt and pepper, and serve over your sliced turkey. Enjoy!

Make the Turkey Gravy

Dutch Oven Turkey Breast is the perfect alternative to roasting a whole turkey during the holidays. It&#39;s moist, tender, and loaded with flavor from the dry rub brine, fresh herbs, and juicy lemons!

Dutch Oven Turkey Breast

onions

lemons ((sliced))

celery

butter ((8 Tablespoons))

Tablespoon kosher salt

parsley

thyme

If bird is frozen, thaw it out in the refrigerator for at least 3 days.

Rinse turkey inside and out with cool water.

Pat turkey breast dry with paper towels. Place it on a cutting board.

Rub a softened stick of butter into every nook and cranny. Lift the skin and add butter there as well. Add any leftover butter to the bottom of the pot.

Insert fresh rosemary, thyme, onion slices and lemon wedges in each turkey cavity.

PREP

Chop onions and celery into wedges and add to the bottom of a large dutch oven (ad) with fresh thyme and rosemary. Add lemons if desired, but keep in mind that the gravy will have a lemon flavor if added to the bottom of the pot.

In a small bowl, mix kosher salt, garlic powder and dried parsley together. Sprinkle entire turkey with dry brine.

Place turkey breast side up on top of the onions in the dutch oven.

Leave the pot UNCOVERED and place in the oven on the lowest rack.

Roast the bird at 350 degrees F until the internal temperature of the turkey reaches 165 degrees F.  This could take anywhere from 2 to 3 hours depending on the size of your bird. Plan on about 20 minutes per pound, but the best advice is to use a thermometer to avoid overcooking the turkey.

The turkey skin will turn out golden brown and crispy if roasted without a lid. Check frequently to make sure it is not getting too done. Cover with a tent of aluminum foil once the skin is golden brown and continue to cook until it reaches 165 degrees when a thermometer is inserted in the thickest part of the breast.

Transfer bird to a sheet pan. Cover with foil and let it rest for at least 30 minutes.

Carve turkey and serve with herb gravy if desired.

ROAST

Place the dutch oven (ad) containing natural juices on the stove top. Remove any large pieces of lemons, celery or onions and discard.

Mix cornstarch and cold water together to make a slurry.

Over medium heat, stir the cornstarch slurry with the juices from the turkey until thickened. Add chicken broth, milk or water until a gravy forms.

Continue to stir over low heat until gravy is thickened to your liking. Add a splash of heavy cream and black pepper if desired.

For a unique taste, add 1/2 cup white wine to the gravy instead of milk or water. The flavor is amazing and tastes like a piccata lemon sauce!

This gravy recipe has a strong lemon flavor. If you prefer traditional gravy, use the gravy packets that are stored inside the breast. Prepare according to directions on the package.

HERB GRAVY

This herbed roasted turkey breast is the perfect dish for a small family dinner, small Thanksgiving or as a add on to a big turkey so you can make sure you have enough food:).

Herbed Roasted Turkey Breast

turkey breast (the one pictured is

lemons

apple

rosemary twigs

shallots

thyme twigs

olive oil (extra virgin)

dry white wine

Thaw

Thaw the turkey either overnight in the refrigerator or in a pot with cold water, change water every half an hour. Keep it in original packaging while you thaw. Once turkey is thawed, remove packaging and the net that surrounds it. Pat dry with a paper towel.

Prep

Use a mortar &amp; pestle to smash garlic cloves with salt. Chop rosemary, sage and thyme leaves and add them to the mix. Smash them all together to create a coarse paste. Use your hand to rub the turkey breast over the skin and under the skin with the herbed garlic paste. Then get a brush and apply the oliver oil also over the and under the skin.

Pre-Heat

Chop

Chop the apple, peel and clean the core. Place the pieces on the baking tray. Then peel and chop the shallots too and add them to tray as well.

Roast

Add the seasoned turkey over the apple and onions. Squeeze lemons and pour lemon juice over turkey. Then slowly add the chicken stock and wine. Add more rosemary, sage and thyme to will around the tray for more aroma and some added flavor. Bake until turkey breast reaches an internal temperature of 165 degrees Fahrenheit. For the 3 lbs turkey shown in pictures, it took me 1 hr 45 minutes to roast to perfection.

Serve

Once roasted, let turkey breast rest covered for a bit (usually I let rest for half an hour) before slicing it. Serve with your favorite side dishes and enjoy:)

This Roast Turkey Breast recipe is perfect for everyone that loves turkey but is entertaining a smaller group. I&#039;ve adapted my hugely popular Thanksgiving Turkey recipe for a smaller party size, making this recipe simpler than ever!

Roasted Turkey Breast

Whole

unsalted butter (, softened)

garlic (, minced)

thyme (, chopped)

rosemary (, chopped)

sage (, chopped)

Thaw turkey, if frozen. A general rule of thumb is 24 hours for every 5 pounds of Turkey. Remove the thawed turkey from the fridge 20 minutes before cooking.

Preheat oven to 325 degrees F.

Make herb butter by combining butter, garlic, salt, pepper, and fresh herbs in a bowl.

Prep Turkey: Remove turkey from packaging and use paper towels to pat the turkey dry on all sides. Season the outside with some salt and pepper. Loosen the skin of the turkey breast and smear a spoonful of herb butter under the skin, spreading it over both sides of the breast. Spread remaining herb butter all of the outside of the turkey breast. Place in a baking dish or sheet pan.

Roast: Position oven racks so the turkey will sit in the center of the oven. Cook at 325 degrees F for about 14-15 minutes per pound, or until internal temperature (inserted into the thickest part of the breast) reaches 165 degrees. (I usually take it out just shy of 165 degrees, as it will continue to cook as it rests).

Rest: Remove from oven and cover turkey with a piece of aluminum foil. Allow it to rest for at least 15 minutes before carving.

https://content.jwplatform.com/videos/lVc3dKDn.mp4

This Roast Turkey Breast recipe is perfect for everyone that loves turkey but is entertaining a smaller group. I've adapted my hugely popular Thanksgiving Turkey recipe for a smaller party size, making this recipe simpler than ever!

Roasted Turkey Breasts

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