Easy Oven Roasted Turkey Breast recipe - the only recipe you need to make a juicy, delicious bone-in turkey breast with perfectly crispy skin. The gravy is simple yet flavorful!
Serve this delicious turkey breast with Classic Sweet Potato Casserole and Green Bean Casserole from Scratch.
OVEN ROASTED TURKEY BREAST
Last year, I made a turkey breast for our holiday dinners and I decided right then that it's the best way to prepare the bird. You get the best meat for half the price and time of cooking. It's a win-win if you ask me. Follow my easy recipe to make the best, juicy turkey with crispy and delicious skin! While last year I cooked it in my Instant Pot, this year I will show you how to roast it perfectly in the oven.
This Oven Roasted Turkey Breast is very easy to prepare and the result is juicy meat with crispy skin. The turkey breast cooks in half the time as a whole turkey since it's usually half the size, yet you get the best meat from the bird. No need to tie the legs and struggle to fold the wings under the bird to set it on the roaster. Turkey breast is easier and faster to prepare.
How to roast turkey breast in the oven?
- Start by preheating the oven to 425 degrees F. Prepare your roaster pan.
- For the best results, wash the turkey breast and pat dry with paper towels. Do not season while it's wet. Mix oil and seasoning in a small bowl and brush all over the turkey breast. Place half the vegetables inside the turkey cavity. Arrange the rest around the breast on pan.
- Roast turkey for 20 minutes per pound. For my 7 lb turkey breast, the timing was 140 minutes (2 hours and 20 minutes). For a perfectly juicy turkey with crispy skin, baste the turkey breast with pan juices every 20 minutes or so. You can take the skin off before slicing if you want to cut down on calories.
- After the turkey is done, use the pan drippings to make the gravy: measure out 2 cups of liquid, add ¼ cup of water mixed with cornstarch and simmer the mixture together in a saucepan until it thickens.
How to thaw turkey breast?
To thaw a frozen turkey breast properly, you need to plan to pull it out of the freezer at least 24 hours before cooking. Big turkeys may take even 2 days to thaw. Place the frozen turkey breast in the bottom of your fridge and let it thaw. This is the safest way and it's recommended by the USDA.
How long to cook turkey breast in the oven?
All turkeys you buy in the store will have a guide on the back of the packaging. It's good to follow it, but you have to remember to check it before you cut it to get the turkey out. The general rule is to roast the turkey breast for 20 minutes per pound. So, if my turkey breast weighs 7 lbs, I will cook it for 140 minutes (2 hours and 20 minutes). When the time is up, check the breast in the meatiest place to make sure it reads 165 degrees F. To get the crispy skin and juicy meat, you should baste the turkey breast with pan juices every 20 minutes or so. Just carefully spoon the juices from the bottom of the pan and pour all over the turkey.
What to Serve with Turkey Breast?
Everything! Ha! Here is a list of my favorite side dishes to serve with turkey and turkey breast:
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Instant Pot Mashed Sweet Potatoes
Green Bean Casserole From Scratch
Garlic Parmesan Roasted Brussels Sprouts
Honey Balsamic Roasted Brussels Sprouts
Honey Roasted Butternut Squash
Garlic Parmesan Pull-Apart Rolls
WHAT TO DO WITH LEFTOVER TURKEY?
My go-to recipe is my One-Pot Turkey Tetrazzini. It's quick and the clean up afterward is minimal since the whole dish cooks in one pot. Another great way to use it is to make turkey and cranberry sauce sandwiches or sliders AND toss it in place of chicken to make my Instant Pot Chicken Noodle Soup.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Oven-Roasted Turkey Breast
Ingredients
- 7 lb bone-in skin-on turkey breast
- 3 Tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoon chopped poultry fresh herb mix rosemary, sage and thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups chicken broth
- 1 medium onion chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Instructions
- Preheat oven to 425 degrees F. Prepare your roaster pan.
- In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.3 Tablespoons olive oil, ¾ teaspoon paprika, 2 teaspoon chopped poultry fresh herb mix, 1 teaspoon salt, ½ teaspoon ground black pepper
- Wash the turkey breast, remove gravy pocket. Wash and pat dry. Brush turkey breast with olive oil mixture. Place one chopped celery stalk, 2 garlic cloves and half of the onion inside the turkey. Place remaining veggies around the breast on pan. Add stock to the bottom of the pan.7 lb bone-in skin-on turkey breast, 1 medium onion chopped into large slices, 4 garlic cloves, 2 celery stalks, 2 cups chicken broth
- Place the turkey in the oven and cook for 20 minutes per pound. I cooked my 7 lb turkey breast for 140 minutes (2 hours and 20 minutes). Baste the turkey breast with pan juices every 20 minutes or so.
- If you want the skin crispier, place the turkey under broiler set to 440 degrees F. Broil until skin is golden and crispy, watching the turkey the whole time. You may have to rotate the pan during broiling.
- To make the gravy, drain the pan drippings through a sieve to catch the onions and garlic. You can also press them through it to get all the flavor into the gravy. Measure out two cups of the liquid and place in a saucepan. Add a mixture of 2 tablespoons of cornstarch with ¼ cup of cold water and whisk well. Bring the mixture to boil and simmer until thickens.
Notes
- To thaw a frozen turkey breast properly, you need to plan to pull it out of the freezer at least 24 hours before cooking. Big turkeys may take even 2 days to thaw. Place the frozen turkey breast in the bottom of your fridge and let it thaw. This is the safest way and it's recommended by the USDA.
- When the roasting time is up, check the breast in the meatiest place to make sure it reads 165 degrees F.
Sara Lynn says
Hi there...this looks amazing! Thank you...how long do I wait, after roasting, before carving? ...and also...first off...do you use a rack??...thanks so much!
Danae says
I’ve heard you need to wait 20 minutes to let the Turkey rest and be he juices redistributed throughout the muscle!
Courtney says
Hello! I'm a little confused when you say 2 tsp chopped poultry fresh herb mix rosemary, sage and thyme. Is it 2 tsp of each? Im a new cook and not to sure what you mean. Can you explain for me please?
Anna says
Hi Courtney! It's 2 teaspoons total of the herbs. Sorry for the confusion. I hope this helps!
Barbara says
I will be trying this recipe out for Thanksgiving! Would I need adjust this at all for a convection oven? Also, my bone-in breast is weirdly large - nearly 10lbs?! Would that also impact using this method? This is my first turkey so I'm a little nervous. Thanks in advance!
Carrie Bracken says
I would think add prob another teaspoon of seasoning and adjust cooking time, keeping it at 20 min per pound.
Stacey says
You would only need to adjust cooking time. The recipe says 20 min per pound so if you have three extra pounds of Turkey you need to cook it an extra 50 minutes or until a meat thermometer inserted into the thickest part of meat says 165 degrees.
joe says
Hi, was wondering you add 2tsp each of the herb mix? Or total?
Thanks!
Ashley F. says
So juicy and tender! This turkey breast came out perfect! Loved it!
Anna says
Thank you so much, Ashley!
Natalie says
This really is the best way to cook turkey!! It comes out perfect every time!
Anna says
I agree! Thanks, Natalie!
Betsy says
Wonderful spice mix! Delicious flavor palatte. 🙂 I love how crispy the skin turns out but the inside is still moist and flavorful! This will be perfect for my Thanksgiving this year!
Anna says
I am so glad! Thank you so much, Betsy!
Karissa says
Do you cover with foil?
Anna says
Hi Karissa! I did not but if your turkey breast is browning too fast (it will all depend on your oven), you can cover it lightly with foil. I hope this helps!
Emily McDuffie says
How would the cooking time be affected per your 20min/lb rule for two breasts? I have two that are each about 5lbs. Should I cook them for about 1hr40 or for 3 hours using the combined 10lbs? I’m going to assume the latter and keep an eye on the temp around the 1hr40 mark. Hopefully this turns out 🙏🏼
Kathleen says
I am hoping to make this very soon. I can't understand how the calorie content can be so high. It's turkey...white meat. That can't be correct, can it? I'm still making it. I usually cook a whole turkey because we like both white and dark meat, but with only 3 of us, it's too much.
Dewi Sitton says
You mentioned making this in your Instant Pot - I tried to look for that recipe can you share?
Anna says
Hi Dewi! Here is the link to the Instant Pot recipe: https://www.crunchycreamysweet.com/instant-pot-turkey-breast-recipe/ I hope you will get a chance to try it!
Jessica says
Do you cover the turkey when cooking it or no?
Fabiana says
Came out amazing needed more broth for basting but it came out juicy and crispy! Perfection thank you for sharing
Amy says
Do I need to put the celery, onion and And garlic inside The turkey? Can I make without?
Anna says
Hi Amy! If you don't have them on hand, you can skip them. They are adding flavor to the turkey and also the gravy. Hope this helps!
suhlman says
I'm attempting this recipe this yr. I don't cook turkey often and wondered what you meant by "Prepare your roasting pan," Drag it out of the back of the cabinet and wash it out? 😉
Also, do I need to uncover it for the last bit to make it crispy?
Anna says
Haha! Basically yes. Set it up, maybe line with aluminum foil for easier cleanup. Just have it ready. Step 5 describes how to get crispy skin. Hope this helps!
Mary says
How do you freeze left overs?
Lisa says
Do you really cook at 425 the entire time? Question was never answered
Anna@CrunchyCreamySweet says
Hi Lisa! Yes, the temperature stays the same through the cooking time. It was actually recommended on the turkey breast packaging (the back label). Hope this helps!
LISA says
thank you, trying it today just always cooked my turkey at 425 for 15 min then 300 to keep it moist but never adventure never gain:) Aslo do you recommend outing the seasoning under the skin? we dont eat the skin so will the flavor carry through to the meat? many thanks,
My entire dinner is your recipes today:) I'll let you know how it all turns out.
Anna@CrunchyCreamySweet says
Oooh! That's fantastic! I can't wait for your feedback! I actually bake chicken breast the same way (high temp) and it's juicy and delicious! If you are not eating the skin, I would definitely try to get the seasoning under it, also inside the cavity. I hope you love it!
Pam says
Do you keep the oven at 425 the whole time or do you turn it down during the roasting?