If you're cooking for a smaller number of people this Thanksgiving or Christmas, then this roasted turkey breast is so easy to cook and takes just 60-90 minutes to be ready!
Course Main Course
Keyword roasted turkey breast
Prep Time 10minutes
Cook Time 1hour30minutes
3-6lbturkey breastboneless or bone-in
¼teaspoonground black pepper
Preheat the oven to 325°F (160°C).
In a small bowl, combine butter with herbs, salt, and pepper. Mix and set aside.
Pat dry the turkey breast (do not wash). Then using the bottom of a spoon, lift up the skin and spread the herb butter. You can either spread half of it under the skin, and the rest over the skin, or spread it all underneath the skin.
Once that is done, transfer the turkey breast to a roasting dish and onto the oven (you don’t need to cover it with foil, as it won’t roast in the oven for long). Roast for 60-90 minutes depending on the size of your turkey, when a kitchen thermometer inserted into the thickest part of the breast registers 155°F (68°C), remove from the oven.
Allow the turkey breast to rest for 20-30 minutes, a kitchen thermometer should register 165°F (74°C). This means that the turkey breast is safe to eat, and ready to be sliced.Make sure that the temperature does not exceed 155-160°F when roasting, as that will dry the meat and make it tough.
The amount of butter and herbs in this recipe are enough for a 2.5-3 pound turkey, if the one you're cooking is bigger around 6 pounds then double the amounts of butter and herbs.
The servings specified in the recipe card (6 adult servings) is based on a 3-pound turkey breast. The recommended portion size is 8oz per adult, and 4oz per child.
This method of roasting ensures that your turkey breast has an extra crispy skin! Basting will make it soggy so avoid that.
Always roast the turkey breast skin side up to ensure that the skin stays crispy.
Use the drippings to make homemade gravy, separate the fat, and use the rest to thicken for a tasty gravy.
If eating crispy skin is not your thing, remove it either before or after slicing the turkey breast. But I strongly recommend that you roast the turkey with skin on to ensure that the meat stays juicy and tender.