How to Make Oven Roasted Turkey Breast?

A full-size turkey can be replaced with a simple oven-roasted turkey breast. With its crispy skin and soft, luscious meat, your entire family will savor this one whole turkey just for tradition’s sake. You that you don’t need to roast an entire turkey. Turkey’s breasts are entirely fulfilling and tasty, with their crispy surface and succulent meat. Serve with your favorite mashed potatoes, cranberry sauce, green bean casserole, and pumpkin pie for a memorable Thanksgiving meal.

Basting necessitates a lot of opening and closing of the oven door, which wastes a lot of heat! You don’t need to baste, and in fact, we don’t encourage it with this recipe. If you prefer to baste, keep in mind that it will take longer to cook.Oven Roasted Turkey Breast

How to Make Oven Roasted Turkey Breast?

A turkey breast is usually large enough to feed two to three people with leftovers, so it’s ideal for a smaller gathering. This herb butter is smeared below and on top of the skin of this oven-roasted turkey breast, resulting in juicy, delicious flesh and crispy skin. Save the drippings for the turkey gravy that goes with it!

For small households, a simple oven-roasted turkey breast is a great alternative to a full-size turkey. This one will please the whole family with its crispy exterior and soft, juicy meat!


  • Two tablespoons of extra virgin olive oil
  • paprika, two tablespoons
  • Two teaspoons of oregano (dried)
  • Two tablespoons minced dry rosemary
  • One teaspoon of dried thyme two tablespoons of salt
  • One teaspoon of freshly ground black pepper
  • One teaspoon of powdered onion
  • One teaspoon of powdered garlic
  • Turkey breasts weighing 3 to 8 pounds


  1. Preheat the oven to 375 degrees Fahrenheit. Place the turkey breast skin on a roasting pan’s rack or in a lightly greased 9×13 pan.
  2. Combine olive oil, paprika, oregano, rosemary, salt, thyme, black pepper, onion powder, and garlic powder in a small bowl to make a paste.
  3. Loosen the skin and spoon some of the spice mixtures beneath it with your finger. Spread it out as much as possible to coat the meat. On top of the turkey breast skin, rub the remaining spice mixture.
  4. Roast for 20 minutes per pound in a preheated oven until the turkey reaches an internal temperature of 160 degrees Fahrenheit. Take a temperature in the thickest area of the breast at the center. The amount of time it takes to cook a turkey breast depends on its size, and cooking time will be reduced if you use boneless turkey breasts. To ensure accuracy, use a meat thermometer.
  5. Remove the pan from the oven and cover it loosely with foil. Allow for 15 minutes of resting time or until the internal temperature reaches 165 degrees Fahrenheit. After that, slice and serve.

Do You Roast A Turkey Breast Covered or Uncovered?

In a 2-inch deep roasting pan, place the roast, skin side up, on a level roasting rack. Add no water to the pan. Cook until a meat thermometer in the middle of the breast roast reaches 170° F, and a meat thermometer in the center of the turkey roast reaches 175° F, uncovered, according to the Cooking schedule. No, turkey breasts should be baked uncovered in the oven. Place the skin in a 350° oven for approximately 1 34 to 2 hours to brown well.

That’s about the time it takes to cook a small 5 to the 7-pound breast. The flesh will not be done when the skin is pleasantly brown if your breast is more prominent. Butterball recommends covering the breasts with a tiny tent made of aluminum foil after the turkey has been cooking for 2/3 of the time required (depending on the size of the bird). The turkey breasts will cook more slowly as a result of this.

How Many Hours Per Pound do You Cook A Turkey Breast?

The solution is straightforward! At 350 degrees Fahrenheit, cook for 20 minutes per pound. Because my turkey breast weighed 3 pounds, I roasted it for 60 minutes at 350 degrees Fahrenheit. If you’re ever in doubt about whether your bird is done, an instant-read thermometer can be a lifesaver. How long to cook a turkey breast per pound is an often asked issue regarding turkey.

The solution is straightforward! At 350 degrees Fahrenheit, cook for 20 minutes per pound. Because my turkey breast weighed 3 pounds, I roasted it for 60 minutes at 350 degrees Fahrenheit. Preheat the oven from 325°F to 350°F and roast the turkey uncovered. Higher temperatures may cause the meat to dry out, but this is better than low temperatures, which may prevent the turkey’s interior from reaching a safe temperature.

What is the Best Way to Protect a Turkey Breast from Drying Out?

Roasting a juicy turkey at a high temperature in a 400°F oven is the key to keeping it moist. Cooking at high-temperature locks the results of the fluids in a crisp, caramelized exterior. “When roasting a complete turkey, the legs should be cooked longer than the breast,” Tommy advises. “Remove the bird from the oven after the breast is done, remove the legs, and re-insert the legs.

This keeps the breasts moist. “We’ve discovered that wrapping a turkey with foil keeps it considerably more moister than roasting it without it, and we like to cover the breast to level out the cooking time. Some individuals say that roasting a turkey breast-side down and flipping halfway through produces the same results as foil-wrapped breasts.

When Roasting a Turkey Breast, Should You Cover it With Foil?

After 1 hour of roasting, check the breast for doneness every 10 to 15 minutes until fully cooked. To avoid over-browning, cover the turkey with foil. Cover the skin over the breast flesh with aluminum foil after cooking to avoid burning. Before cutting the turkey, it must be allowed to rest. It takes around 45 minutes for the juices to reabsorb; otherwise, they’ll trickle out when you slice it, leaving the meat dry.

To keep the turkey warm while it rests, don’t tent it with foil; it’s unnecessary and will make the skin soggy. The trick to roasting a complete turkey is to cook the legs for longer than the breast, “Tommy expresses. “Remove the bird from the oven after the breast is done, remove the legs and re-insert them. This prevents the breasts from drying out.

Is it Better to Roast a Turkey Breast At 325°F or 350°F?

Turkey breast cooking temperature? 350°F is the ideal temperature for cooking a turkey breast. However, 325° will work, but it will take a little longer, the skin will not be as crispy, and it may take a little longer to dry. 375° is too hot, and the skin will cook too quickly. Cooking turkey breast to 165°F (74°C) is recommended by the government. I prefer my turkey breast to be cooked at 150°F (66°F) when it is significantly more juicy (mainly if you dry brine it!).

In a 325°F oven, roast a turkey breast for the following times: A 2 to 3-pound turkey will take 1 1/2 to 2 hours to roast unstuffed. A 7 to 8-pound turkey will take 2 1/4 to 3 1/4 hours to cook unstuffed and 3 to 4 hours to cook stuffed.


Boneless and bone-in turkey breasts are available. Bone-in turkey breasts are often larger and contain both sides of the breast, whereas boneless turkey breasts are typically smaller and only comprise one breast. This dish uses either. However, a single boneless turkey breast will take less time to cook.

One of the best parts about Thanksgiving is the leftover turkey! We doubt you’ll be able to resist devouring the entire turkey breast with your family. If you have any leftovers, put them in a sandwich with cranberry sauce, provolone cheese, and your favorite leafy greens the next day.