My boneless turkey breast recipe is juicy on the inside, with crispy, satisfying skin on the outside. I coat the turkey with a homemade garlic and herb butter mixture and roast it in the oven until it’s perfectly tender.
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My Favorite Way to Cook Roast Turkey Breast
Boneless turkey breast is guaranteed to be on my family’s holiday table every year now, but the story of how it earned its place is pretty funny looking back!
When my husband Ben and I first met, way before the kids were even born, he told me he wasn’t the biggest fan of turkey. With Thanksgiving being one of my favorite holidays, I was willing to bet that he simply had never had good, tender turkey before.
So, I obviously set out to unearth his love of turkey, and I’m happy to confirm that Ben did in fact love this recipe! He said he had no idea turkey could be so soft and juicy. It turns out I was right… all he needed to do was give it a second chance with a new method…
Roasting is the ideal method for cooking turkey, and when you focus just on the breast meat, it’s so much faster than cooking a whole turkey in the oven! The initial high temperature locks in the moisture and turns the outer layer golden, sealing in all of the juices so that the turkey won’t dry out.
Looking for more turkey recipes? Try my air fryer turkey breast, air fryer turkey tenderloin, or my turkey avocado sandwich next!
Baked Turkey Breast Ingredients
- Boneless turkey breast – I use about 3 pounds of turkey breast and thaw it before adding the seasoning.
- Butter – Helps the turkey skin turn crispy and brown. I use unsalted butter since the recipe already calls for additional salt later.
- Rosemary – Adds a strong piney, earthy note to the dish.
- Thyme – With a little bit of spice and a subtle amount of sweetness, this herb adds warmth to my recipe.
- Garlic powder – Infuses the meat with garlicky, savory flavor.
- Smoked paprika – A pinch of this smoky seasoning adds a dash of color and extra savory flavor.
- Salt and pepper –  Enhances the overall taste of my oven roasted turkey breast.
How to Cook a Boneless Turkey Breast
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Remove the turkey breast from the refrigerator and let it rest at room temperature for 30 minutes. While the turkey sits, preheat the oven to 425 degrees F.
STEP TWO: In a small bowl, combine softened butter, rosemary, thyme, sage, garlic powder, smoked paprika, salt, and pepper. Mix until it’s completely smooth and well combined.
STEP THREE: Pat the turkey breast completely dry with paper towels. Then, spread the herb butter evenly over the entire turkey breast, coating the top and sides.
STEP FOUR: Place the turkey in a casserole dish or roasting pan. Roast it for exactly 15 minutes to develop color and seal in moisture.
STEP FIVE: Reduce the oven temperature to 350 degrees F and continue roasting it for about 1 hour, or until the thickest part of the breast reaches an internal temperature of 165 degrees F.Â
STEP SIX: Remove the turkey from the oven and immediately tent it loosely with aluminum foil. Allow to rest for 15 minutes before carving. Remove the foil and slice the turkey against the grain.
Tips for the Best Oven Roasted Turkey Breast
- Be sure the turkey rests at room temperature before cooking! Cold turkey tends to cook unevenly.
- A digital meat thermometer makes safe cooking easy. My turkey is never overcooked or undercooked!
- Don’t skip the resting period after cooking. I find letting the turkey sit for a few minutes, then slicing against the grain, helps the juices redistribute.
- If my turkey has netting, leave it on while roasting. It’s oven-safe and keeps the turkey breast shaped, juicy, and evenly cooked.
- Broiling at the end for 1 to 2 minutes will help the skin turn beautifully golden and crispy.
Roast Turkey Breast Variations and Substitutions
- Bone-in turkey breast can be used if desired. Boneless is my personal favorite, but it only takes 15-20 minutes longer to cook bone-in turkey.
- When using fresh herbs instead of dried herbs, I double the amount that I would usually use!
- Instead of smoked paprika, regular paprika or chili powder can be used.
- Garlic powder works better than fresh garlic here. It won’t burn when roasted at a high temperature!
- I love to save the drippings from the pan and use them to make gravy!
What to Serve with Turkey
Turkey would of course be incomplete without gravy! My turkey gravy without drippings or mushroom gravy is perfectly savory and adds both flavor and moisture to the meat.
I also love pairing this turkey recipe with hearty side dishes like my creamy mashed potatoes, sweet potato casserole, or sweet potato cornbread.
Boneless Turkey Breast FAQs
How long to cook turkey breast in the oven?
The exact amount of time needed for turkey in the oven will depend on the thickness and weight of the meat. A smaller turkey breast will cook much faster than a larger one. I always use a meat thermometer to check that it’s reached a safe internal temperature of 165 degrees F.
How should I store leftover baked turkey breast?
Leftover turkey can be placed in an airtight container and stored in the refrigerator for up to 4 days. For longer storage, I wrap the turkey tightly and freeze it for up to 3 months.
How do I reheat leftovers?
I like to reheat my leftover turkey in the oven. I cover it with foil, then reheat at 325 degrees F with a splash of broth so that it doesn’t dry out.
More Easy Thanksgiving Recipes
- Sweet potato pie
- Watergate salad
- Green bean casserole
- Easy biscuit recipe
- Cornbread stuffing
- Roasted baby carrots
Easy Boneless Turkey Breast
Ingredients
- 1 boneless turkey breast about 3 pounds, thawed
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Remove the turkey breast from the refrigerator and let it rest at room temperature for 30 minutes.
- Heat the oven to 425 degrees F while the turkey comes to room temperature.
- In a small bowl, combine softened butter, rosemary, thyme, sage, garlic powder, smoked paprika, salt, and pepper. Mix it until it’s completely smooth and well combined.
- Pat the turkey breast completely dry with paper towels. Spread the herb butter evenly over the entire turkey breast, coating the top and sides.
- Place the turkey in a casserole dish or roasting pan. Roast it for exactly 15 minutes to develop color and seal in juices.
- Reduce the oven temperature to 350 degrees F and continue roasting it for 1 hour to 1 hour 15 minutes, or until the thickest part of the breast reaches an internal temperature of 165 degrees F on a meat thermometer.
- Remove the turkey from the oven and immediately tent it loosely with aluminum foil. Let it rest for 15 minutes before carving. Remove the foil and slice it against the grain to serve.
Notes
- Let the turkey rest at room temperature before cooking! Cold turkey tends to cook unevenly.
- Use a digital meat thermometer to make sure the turkey reaches 165 degrees F at its thickest point.
- Don’t skip the resting period after cooking. Letting the turkey sit for a few minutes, then slicing against the grain, helps the juices redistribute.
- If the turkey has netting, leave it on while roasting. It’s oven-safe and keeps the turkey breast shaped, juicy, and evenly cooked.
- Broiling at the end for 1 to 2 minutes will help the skin turn beautifully golden and crispy.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the oven covered in foil at 425 degrees F with a splash of broth so it doesn’t dry out.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
