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This Roasted Boneless Turkey Breast recipe is coated in a delicious seasoning blend, then baked to golden brown perfection. The skin is so crispy and the meat is perfectly tender and moist. This is the perfect quick and easy option for a small holiday meal or weekend dinner!
Whether you’re looking to make a turkey for a small family gathering this Thanksgiving or Christmas or you’re just craving turkey, this roasted turkey breast recipe is for you! Roasting a turkey breast is just as satisfying as roasting a whole turkey as it’s way less work. It’s delicious with its crispy skin and juicy meat, everyone will want seconds.
If you need some sides to go with this holiday favorite, try making my Roasted Garlic Mashed Potatoes, Homemade Cranberry Sauce, and Easy Green Bean Casserole.
Why You’ll Love This Roasted Turkey Breast Recipe
- It’s easier than roasting a whole turkey. It’s also faster! Feel free to roast more than once turkey breast at once to feed a crowd without having to roast a whole bird. Plus, you don’t have to carve a whole turkey, simply slice and serve.
- It’s super juicy! With roasting just the breast, you don’t have to risk overcooking the breasts while waiting for the dark meat to cook through. Your roasted turkey breasts will be perfectly cooked every time.
- Perfect for whenever you’re craving turkey. You can find turkey breasts at the grocery stores year-round so if you’re craving turkey during the summer, you don’t have to find a whole bird.
Turkey Breast Ingredients
- Olive oil: or any neutral oil of your choice.
- Lemon juice: always use fresh lemon juice when possible.
- Dijon mustard: if you are out of Dijon mustard, yellow mustard can work in a pinch.
- Seasoning: I season the roasted turkey breast with paprika, dried oregano, salt, black pepper, garlic powder, dried thyme, and dried rosemary.
- Turkey breast: you’ll want to get the turkey breast with skin on it as it gets so deliciously crispy in the oven and protects the breast from drying up.
- Fresh herbs: to garnish
- Fresh cranberries: to garnish
- Pomegranate: to garnish
How to make Boneless Turkey Breast in Oven
- Prepare the equipment: Preheat the oven to 375 degrees F. Cover a baking tray with aluminum foil and keep it ready.
- Prepare the spice mixture: In a medium bowl stir together olive oil, lemon juice, Dijon mustard, paprika, oregano, salt, black pepper, garlic powder, thyme and rosemary. Mix well to form a paste.
- Season the turkey: Spread the spice mixture under the turkey skin and add the remaining spice mixture all over the turkey evenly.
- Roast the turkey breast: Place the turkey breast over the prepared baking tray and cook for 1 hour or until the turkey reaches 160F when checked internally.
- Rest and serve: Remove the turkey breast and set aside to rest for 10 minutes, covered with foil wrap and then slice and serve.
Tips to Make the Best Turkey Breast Recipe
- Depending on the size of your turkey breast, it may take longer for yours to roast. Always use a thermometer to see the internal temperature to check for doneness. Turkey is cooked through once it reaches 160F.
- If your turkey gets brown too quickly, cover it with foil to avoid the skin burning before the middle is cooked through.
- Make sure you pat dry your turkey breast before seasoning. The moisture on the skin from the fridge will make it difficult for your skin to crisp up.
- It is important to allow your turkey to rest before you cut into it. When it is resting, the juices inside the turkey are redistributed back throughout the breast. If you cut it too early, the juices will end up on the cutting board.
- Be sure to thaw the turkey breast completely before cooking.
Frequently Asked Questions
I recommend cooking around one pound of turkey per person. However, if you want leftovers or have enough for seconds, aim for 1½ to 2 pounds of turkey per person.
Leftover turkey can be stored in the refrigerator for up to 4 days. It’s best that you store the turkey breast as uncut as possible as it keeps it moist when you reheat it. You can reheat the breast in the oven to keep the skin crispy or quickly in the microwave.
Always allow the turkey to thaw fully before cooking. You do not want to cook this while it’s still frozen. The breast will also be dry as it’ll take longer for the interior to cook through if it’s still partly frozen.
I keep the turkey breast uncovered so the skin can crisp up. However, if you’re turkey is too close to the heat source, the skin might brown a little too quickly. If that’s an issue, start by placing the turkey on a lower rack or cover the turkey once it starts to brown too quickly.
Cooking the turkey breast on a wire rack, over a cooking pan that has liquid in it creates steam and helps keep the turkey breast moist. Also another way is covering the turkey breast with foil while cooking, prevents the turkey breast from overcooking or drying out.
This depends on the size of the turkey breast and whether is has bone in or bone out as well as the temperature it was cooking in. The larger the breast, the more time it takes to cook through. Check to make sure the internal temperature is always 160F.
More Holiday Dinner Ideas
- Oven Baked Turkey Breast
- Oven Roasted Spatchcock Chicken
- Oven Baked Roasted Whole Chicken
- Garlic Butter Turkey Meatballs
I hope you enjoy all the recipes I share with you, including this delicious Roasted Boneless Turkey Breast recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Roasted Boneless Turkey Breast
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 pound turkey breast with skin
- ½ cup fresh cranberries, to garnish
- 1 pomegranate, quarted , to serve
- Fresh herbs, to garnish
Instructions
- Preheat the oven to 375 degrees F. Cover a baking tray with aluminum foil and keep it ready.
- In a medium bowl stir together olive oil, lemon juice, Dijon mustard, paprika, oregano, salt, black pepper, garlic powder, thyme and rosemary. Mix well to form a paste.
- Spread the spice mixture under the turkey skin and add the remaining spice mixture all over the turkey evenly.
- Place the turkey breast over the prepared baking tray and cook for 1 hour until the turkey reaches 160F when checked internally.
- Remove the turkey breast and set aside to rest for 10 minutes, covered with foil wrap and then slice and serve.
Video
Notes
- Depending on the size of your turkey breast, it may take longer for yours to roast. Always use a thermometer to see the internal temperature to check for doneness. Turkey is cooked through once it reaches 160F.
- If your turkey gets brown too quickly, cover it with foil to avoid the skin burning before the middle is cooked through.
- Make sure you pat dry your turkey breast before seasoning. The moisture on the skin from the fridge will make it difficult for your skin to crisp up.
- It is important to allow your turkey to rest before you cut into it. When it is resting, the juices inside the turkey are redistributed back throughout the breast. If you cut it too early, the juices will end up on the cutting board.
- Be sure to thaw the turkey breast completely before cooking.
Great recipe! I made this for dinner tonight, it was a hit. Thanks so much for sharing your recipe. I’ll make this again for sure.
Made this using boneless skinless turkey breast. I applied the paste 2 days before baking and then baked it as per the recipe. Flavour was good and the turkey was very moist.
Glad you enjoyed this recipe Christy. Thanks for taking the time to leave a review.
I’ve made this recipe a couple times previously and plan to use it again today! Really delicious!! Just love the combination of flavors in this rub! Thank you for sharing this great recipe!
Thanks for the review Mary Ann. Glad you enjoyed the recipe.
I just found your recipe. I AM GOING TO MAKE it.
Best turkey I have ever made! And so simple to make. Followed the instructions exactly except I cut off the netting due to a previous review. The breast I bought hardly had any skin but it didn’t matter, I just used the rub generously on the whole bird and it came out beautifully. So juicy and full of flavor. My husband raved about it and we can’t wait to have the leftovers tonight. I am so glad my friend Chris shared your delicious and easy recipe with me!
Thanks for much for the review Cindy! I am glad you enjoyed the recipe.
Can you please tell me how can I make the flavor reach inside the turkey breast, as every time I cut I feel the seasons only the first inches and then bland flavor. Please help me.
You could use a meat injector to inject some of the marinade along with a little bit of chicken broth. The chicken broth waters the marinade down a little so it be easily injected.
Oh my gosh! this is the best recipe ever!!! Thank you Thank you Thank you!!
Hi Laura,
Glad to hear you enjoyed the recipe. I appreciate the review.
Absolutely delicious! I baked in a bag and the flavors were spot on!
Hi Tiller,
Thanks for leaving a review. I am happy to hear you enjoyed the recipe.
This was delicious ! Made it for our family Christmas Eve gathering and received many compliments.
Hello There!
Happy to hear you and your family enjoyed the recipe. Thanks for taking the time to leave a review.
This was so delicious, I think it’s the best turkey I have ever made. It was so easy and it was so tender and juicy! Only thing I omitted was the mustard and the flavor was so good.
I won’t ever do the bone in turkey again. It took so much less time and I actually got to enjoy the day with my family instead of slaving all day in kitchen. Thank you for the wonderful recipe!! Sharing with all my friends.
Thanks for leaving a review. I am happy to hear you enjoyed the recipe.