My easy boneless turkey breast gets a simple herb butter and roasts in about 1 1/2 hours. The outside turns golden, and the inside stays tender and juicy!

Since a boneless turkey breast doesn’t leave many drippings, I always make my turkey gravy without drippings to pour over it. I serve it with my cornbread stuffing every Thanksgiving! Once the turkey is planned, I pick the rest of the menu from my easy Thanksgiving recipes.

If dry turkey breast has burned you before, I’m begging you to give my boneless turkey breast a try!

I roast my turkey breast uncovered the whole time, and it still comes out juicy! The skin gets a chance to brown, and once I drop the oven to 350°F, the inside cooks through without drying out. The foil doesn’t come out until it’s time to rest.

Some years we don’t have enough people at Thanksgiving for a whole turkey, so this is what I make instead. One 3-pound turkey breast feeds my family of 4, and we still get to enjoy leftovers the next day!

Oven roasted turkey breast ingredients

• Boneless turkey breast – I buy a 3-pound boneless breast with the skin still on, since the skin is what turns golden and crispy. Make sure it’s fully thawed before it goes in the oven.
• Butter – Softened butter mixes right in with the herbs and helps the outside turn golden. I use unsalted so I can control the salt.
• Seasonings – Dried rosemary, thyme, and sage plus garlic powder and smoked paprika make it taste like Thanksgiving without hiding the turkey flavor. I go with garlic powder over fresh garlic, since minced garlic can burn at 425°F.
• Salt and pepper – I mix salt and freshly ground black pepper right into the herb butter, so every bite of the outside is seasoned.

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.

Variations

• Use bone-in turkey breast. I prefer boneless because it cooks faster, but bone-in turkey turns out great as long as it has 15-20 minutes longer in the oven.
• Use a skinless boneless turkey breast. The herb butter still browns the outside, but you won’t get crispy skin. Pull it at 165°F just like the skin-on version.
• Swap the dried herbs for fresh. Dried herbs are stronger, so I use 3 times as much fresh, which is 1 1/2 teaspoons of each.
• Substitute the smoked paprika. I sometimes use regular paprika or chili powder, and both work great.
• Save the drippings. There won’t be as much as a whole turkey, but I stir them into my turkey gravy for extra flavor.

What to serve with baked turkey breast

Rosemary mashed potatoes are an easy match, since the herb butter on the turkey has rosemary too. Velveeta mac and cheese is always on our table, and my sweet potato casserole with canned yams goes on the list right after it.

I also try to make roasted carrots and asparagus so there’s something green on the plate! My cranberry fluff can be made 2 days early, so it’s done before the oven even turns on.

Boneless turkey breast FAQs 

How long to cook turkey breast in the oven?

The time depends on the size and thickness of the turkey breast, but I plan on about 25 to 30 minutes per pound. For a 3-pound breast, I roast at 425°F for 15 minutes, then at 350°F for 1 hour to 1 hour 15 minutes. That’s about 1 hour 15 to 1 hour 30 minutes total.

If your turkey breast is smaller or bigger, a 2-pound breast takes about 50 minutes to 1 hour total, and a 4-pound breast takes about 1 hour 40 minutes to 2 hours.

I always use my instant read thermometer to make sure the internal temperature of the turkey reaches 165°F at the thickest part. This is the most accurate way to make sure the turkey is fully cooked.

If my boneless turkey breast has netting, should I keep it on?

Leave the netting on. It’s oven-safe and helps the turkey keep its shape.

How do I keep my turkey breast from drying out?

I always let my turkey rest at room temperature for 30 minutes before roasting so it isn’t refrigerator-cold when it goes into the oven, which helps it cook more evenly and stay juicy. I also check it with my instant read thermometer and pull it right at 165°F.

How long does a boneless turkey breast take to thaw?

I thaw mine in the fridge, and it takes about 1 day for every 4 to 5 pounds. So a 3-pound breast that goes in the fridge the morning before is ready to roast the next day. I keep it in its packaging on a plate to catch any drips. Don’t roast it straight from frozen. The outside will be done long before the middle is.

Can I make turkey breast ahead of time?

Yes! I roast it the day before, let it cool, and keep it whole in the fridge. Then I slice it and reheat it covered at 325°F with a splash of broth until it’s warm.

How should I store leftover baked turkey breast?

Once my turkey breast has cooled, I store the leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze it in a freezer-safe bag for up to 3 months.

How do I reheat leftovers?

I think the oven is the best way to reheat baked turkey breast. I preheat the oven to 325°F, place the turkey in an oven-safe dish with a splash of broth to keep it from drying out, cover with foil, and reheat for 10-15 minutes or until the turkey is warmed through.

More easy turkey recipes

• Air fryer turkey breast
• Air fryer turkey tenderloin
• Turkey sliders
• Turkey stuffing casserole
• Turkey avocado sandwich