Having a small holiday gathering? This easy to make Oven Roasted Turkey Breast is perfect for small families. It has a delicious, crispy skin and tender, juicy with a perfect seasoning. It will be your go-to turkey recipe. If you’re hosting a small Thanksgiving and don’t want to deal with a whole turkey, this roasted turkey breast is for you! It’s the perfect size for a cozy holiday dinner. It’s a lot easier to deal with – it doesn’t take as long to thaw and it cooks faster, too. Plus, you won’t have tons and tons of leftovers. I love turkey, but eating it for weeks on end isn’t always my favorite! A roast turkey breast is a perfect amount for four to six people depending on how many side dishes you serve
with it. Hosting a crowd? Check out my whole roasted turkey recipe! If you thought turkey was out of the question for your small celebration, this turkey breast recipe will change your mind! Want to use fresh herbs? Check out the FAQ section with conversion tips! Oven Temperature: Preheat the oven to 375 degrees F while you prepare the turkey breast. Spice Mix: Combine the olive oil with all of the seasonings and spices in a small bowl. Season the Turkey: Place the whole turkey breast skin-side up in a roasting pan or baking dish. Gently loosen the skin with your fingers and spread some of the seasonings under the skin. Do this carefully so you don’t tear the skin. Try to get as much of the seasoning onto the meat as you can. Rub the rest of the spices on top of the skin and inside the cavity. Cook Time: The turkey will need approximately 20 minutes of roasting time at 375 degrees per pound. So, for a four to five-pound piece of meat, it will take about one hour and 20 minutes to 1 hour and 40 minutes. Internal Temperature: The baking times are a guide, but the best way to know when it’s done is to check the temperature. Insert the thermometer in the center of the thickest part of the breast – once it
reads 160°F, take it out of the oven. Rest: Tent the pan with foil and let the turkey rest at room temperature for 15 minutes. This will allow all of the juices to redistribute back into the meat so you have the juiciest turkey. It will also continue cooking and should be 165°F when you slice and serve it. Can you use a boneless turkey breast for this
recipe?
Yes, it will work! The cooking time may be different, so be sure to check the internal temperature – once it’s 160 degrees take it out of the oven. What temperature should you cook a turkey breast? I like to roast it at 375°F so the skin gets golden brown and crispy. Should you cover it while it’s cooking? No, you don’t need to cover it. If you do, moisture will get trapped inside and the skin won’t get crispy. What about basting? I don’t like to baste my turkey because I want the skin to be crispy. If you baste, it will add flavor but the skin will be softer. What is the best way to defrost a turkey breast? The safest way to defrost it is in the refrigerator. For a four-pound breast, it will need at least one day to thaw. If it’s bigger, it will need more time. What temperature should it be cooked to? I like to take it out of the oven when it’s 160°F. While it rests, it will continue to cook and reach 165°F. Why is my turkey dry? There could be a couple of reasons. Did you overbake it? Once it reaches 165°F on the meat thermometer, it will start to overcook and the meat will dry out. Or, did you let it rest? If you slice it straight out of the oven without letting it rest, the juices will run out onto the cutting board. This will dry out the slices, so be sure to let it rest. Can you use fresh herbs instead of dried for the seasoning mix? Yes, but the amounts will be different. For every teaspoon of dried herbs substitute one tablespoon of fresh. You may have more seasoning mix this way, but it will just add more flavor! So, for this recipe, you will need: 1 teaspoon dried rosemary = 1 tablespoon minced fresh rosemary Mix them with the other seasonings and it’s ready to use! How long does leftover turkey last? Store it in an airtight container for three to four days in the refrigerator. Side Dish IdeasLooking to complete your holiday meal? Your beautiful roasted turkey breast will pair perfectly with these side dish recipes!
I hope you give this roasted turkey breast recipe a try this year! There’s nothing better than a slice of juicy, delicious turkey for Thanksgiving no matter how many friends and family you’re hosting – Enjoy! Easy Recipes for Leftover TurkeyGot leftovers? Use them to make these amazing dinners!
Can you use a boneless turkey breast for this recipe? Yes, it will work! The cooking time may be different, so be sure to check the internal temperature – once it’s 160 degrees take it out of the oven. What temperature should you cook a turkey breast? I like to roast it at 375°F so the skin gets golden brown and crispy. Should you cover it while it’s cooking? No, you don’t need to cover it. If you do, moisture will get trapped inside and the skin won’t get crispy. What about basting? I don’t like to baste my turkey because I want the skin to be crispy. If you baste, it will add flavor but the skin will be softer. What is the best way to defrost a turkey breast? The safest way to defrost it is in the refrigerator. For a four-pound breast, it will need at least one day to thaw. If it’s bigger, it will need more time. What temperature should it be cooked to? I like to take it out of the oven when it’s 160°F. While it rests, it will continue to cook and reach 165°F. Why is my turkey dry? There could be a couple of reasons. Did you overbake it? Once it reaches 165°F on the meat thermometer, it will start to overcook and the meat will dry out. Or, did you let it rest? If you slice it straight out of the oven without letting it rest, the juices will run out onto the cutting board. This will dry out the slices, so be sure to let it rest. Can you use fresh herbs instead of dried for the seasoning mix? Yes, but the amounts will be different. For every teaspoon of dried herbs substitute one tablespoon of fresh. You may have more seasoning mix this way, but it will just add more flavor! So, for this recipe, you will need: 1 teaspoon dried rosemary = 1 tablespoon minced fresh rosemary Mix them with the other seasonings and it’s ready to use! How long does leftover turkey last? Store it in an airtight container for three to four days in the refrigerator. Calories: 315kcal (16%), Carbohydrates: 3g (1%), Protein: 45g (90%), Fat: 15g (23%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 121mg (40%), Sodium: 992mg (43%), Potassium: 24mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 253IU (5%), Vitamin C: 1mg (1%), Calcium: 7mg (1%), Iron: 1mg (6%) I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again! Read more... Reader InteractionsWhat can I put in my turkey for flavor?The basics, like onion, garlic, thyme, rosemary and sage, help lend that traditional Thanksgiving flavor. Take your aromatics up a notch by adding halved lemons or oranges. The citrus will add a nice brightness to the turkey and keep it perfectly moist.
Should I put seasoning on my turkey?Don't just sprinkle salt on the surface of the turkey, give your bird a big flavor boost by seasoning under the turkey's skin too. Stir your favorite spices and fresh herbs into softened butter, then rub it all over the turkey and under the skin.
How do you add flavor to turkey meat?With ground turkey, you need fresh aromatics to season it. Chopped yellow onions, scallions, cilantro, and red bell pepper all help add flavor. So too does the chili powder and minced garlic.
What Herb compliments turkey?So, what herbs go best with turkey? For roasting, you will want to try parsley, sage, rosemary, thyme, marjoram, nutmeg, basil, tarragon, savory, oregano, and/or bay leaf. You can also get creative with other mixes including cilantro, garlic, lime zest, lemongrass, paprika, chili flakes, and so many more.
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