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Skip the whole bird with this Roasted Turkey Breast, made with a boneless, skin-on breast coated in a savory Dijon herb mixture and oven-roasted until tender.
For a smaller Thanksgiving or Christmas dinner, roasting a turkey breast is an easier alternative to cooking a whole turkey.
This roasted turkey breast recipe uses a boneless, skin-on breast that cooks faster, slices easily, and gives you juicy meat with crispy, golden skin.
Pair it with Roasted Garlic Mashed Potatoes, Homemade Cranberry Sauce, and Easy Green Bean Casserole for a complete holiday dinner.
What Makes This Recipe Stand Out
- Perfect for smaller gatherings. You get a holiday-worthy turkey dinner without roasting and carving a whole bird.
- Juicy meat with crispy skin. The turkey breast stays tender and juicy inside while the seasoned skin turns golden and crisp in the oven.
- Easy to slice and serve. Since the turkey breast is boneless, you can rest it after roasting and cut it directly into slices.
Roasted Turkey Breast Ingredients
- Turkey breast: A boneless, skin-on turkey breast is best. The skin gets crispy in the oven and keeps the breast from drying out.
- Olive oil: Olive oil or any neutral oil works for this recipe.
- Lemon juice: Fresh lemon juice works best when available.
- Dijon mustard: If you don’t have Dijon mustard, yellow mustard works in a pinch.
- Seasonings: Paprika, dried oregano, salt, black pepper, garlic powder, dried thyme, and dried rosemary season the turkey.
- For garnish: Fresh herbs, fresh cranberries, and pomegranate.
*See the recipe card for full information on ingredients and quantities.
How to Roast a Boneless Turkey Breast
Step 1: Preheat the oven. Preheat the oven to 375 degrees F. Cover a baking tray with aluminum foil and set it aside.
Step 2: Make the seasoning mixture. In a medium bowl, stir together the olive oil, lemon juice, Dijon mustard, paprika, oregano, salt, black pepper, garlic powder, thyme, and rosemary. Mix well to form a paste.
Step 3: Season the turkey. Spread the spice mixture under the turkey skin, then spread the remaining mixture evenly over the turkey.
Step 4: Roast the turkey breast. Place the turkey breast on the prepared baking tray and roast for 1 hour to 1 hour 15 minutes (depending on thickness), or until it reaches an internal temperature of 160 degrees F.
Step 5: Rest and serve. Remove the turkey breast from the oven, cover it with foil, and set it aside to rest for 10 minutes. Slice and serve.
Pro Tips for Making Boneless Turkey Breast
- Use a meat thermometer. Check the thickest part of the turkey breast toward the end of roasting rather than relying on cooking time alone.
- Pat the turkey breast dry before seasoning. Removing excess moisture helps the skin brown and crisp while roasting.
- Cover it if the skin browns too quickly. Loosely tent the turkey breast with foil if the exterior gets too dark before the center is cooked through.
- Rest before slicing. Let the roasted turkey breast rest for about 10 minutes before cutting to help retain its juices.
Questions You Might Have
Cooking time depends on the size and thickness of the turkey breast. For this recipe, roast the turkey breast for about 1 hour, checking the thickest part with a meat thermometer for doneness.
Roast the turkey breast at 375°F for about 1 hour, or until the thickest part reaches an internal temperature of 160°F. Let it rest for 10 minutes before slicing.
Roast the turkey breast uncovered to allow the skin to brown and crisp. If the skin browns too quickly before the turkey is done, loosely cover it with foil.
Plan on about 1 pound of turkey per person. If you want enough for seconds or leftovers, plan on about 2 pounds per person.
Storing and Reheating
Store leftover roasted turkey breast in an airtight container in the refrigerator for up to 3 to 4 days.
For longer storage, place the cooled turkey in a freezer-safe container and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the turkey in a baking dish with a splash of broth or water and cover with foil. Warm in a 325°F oven for about 15 to 20 minutes, or until heated through. Smaller portions can be reheated in the microwave until warm.
More Holiday Dinner Ideas
- Oven Baked Turkey Breast
- Stuffed Turkey Rolls
- Oven Roasted Spatchcock Chicken
- Oven Baked Roasted Whole Chicken
- Garlic Butter Turkey Meatballs
- Air Fryer Boneless Turkey Breast
- Baked Turkey Drumsticks
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 set it aside.
- In a medium bowl, stir together the 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, then spread the remaining mixture evenly over the turkey.
- Place the turkey breast on the prepared baking tray and roast for 1 hour to 1 hour 15 minutes (depending on shape and thickness), or until it reaches an internal temperature of 160 degrees F.
- Remove the turkey breast from the oven, cover it with foil, and set it aside to rest for 10 minutes. Slice and serve.
Video
Notes and Recipe Tips
- Cooking time can vary depending on the size and thickness of the turkey breast. Always check the thickest part with a meat thermometer for doneness. The turkey is cooked through once it reaches an internal temperature of 160°F.
- If the skin browns too quickly, loosely cover the turkey breast with foil to prevent it from burning before the center is cooked through.
- Pat the turkey breast dry before seasoning. Excess moisture on the skin can prevent it from browning and crisping properly in the oven.
- Let the turkey breast rest before slicing. This allows the juices to redistribute throughout the meat instead of running out onto the cutting board.
- Thaw the turkey breast completely before seasoning and roasting.
SO good! Spicier than I expected, with a distinctly jerk flavor. Made it for our family thanksgiving, and it got rave reviews. Tender, delicious.
The recipe didn’t specify “bake covered” but I did, to keep it juicy. And I used a 5 lb breast – so it took significantly longer (2.5 hours, I think? Took a long time! But worth the wait.)
Glad to hear you enjoyed the recipe and adapted the serving. Thanks for the review.
Followed exactly except cooked in a browning bag. Best, absolute BEST turkey ever!!! Making up jars of this ,dry mix w/ directions for Christmas stocking stuffers.
Thanks for your review Lynn! Glad you enjoyed it.
I have to cook my turkey breasts then pack to bring to my in laws and warm up there. What temp would you recommend for rewarming so I don’t dry it out?
It’s best to warm it at a very low temperature until it heats up. The recommended temperature is 300 F. Wrap it up with foil wrap before reheating.
This is not a review, but a note to Mariam:
Boneless turkey breasts have netting, so you cannot get under the skin with the rub. Also, issue with this page, when liiking at “serving” amounts they are reversed the 1X should show amounts for 4 servings & 2X should be for 8 servings (not the other way around as shown on this site).
I usually remove the netting. But thanks for pointing that out so I can write it in there for my readers. I will have my website guy look into the setting for serving. It may be a problem with the recipe card settings.
If cooking two breasts do I double the oven time as well as the ingredients?
Hi John,
No you do not double the time, but it will take a little longer having two in there. After the original time, check the turkey’s internal temperature after every 10 minutes and once you have the recommended temperature you can take them out of the oven.
Would you recommend same instructions when oven is on convection??
I have never used that setting to roast a Turkey before, however I believe that the convection oven setting will cook it faster. Always check the internal temperature and if your turkey gets brown before cooking all the way through internally you can cover it with alluminum foil to prevent the outside from burning.
How should I prepare the turkey breast if it is skinless??
You can prep the same way and if the outer layer starts browning before the chicken is cooked internally, you can just cover the dish then with foil wrap and continue baking.
I made the Roasted Turkey breast and it was delicious! I had spicy brown mustard so used this instead of Dijon. I put in a fraction of the salt called for. I didn’t have oregano so substituted dried basil leaves. I can’t eat garlic so just omitted it. The meat was so tender and moist and I will definitely be making this again.
Shirley,
Thanks for leaving a review. I am happy to hear you enjoyed the recipe.
I just discovered your blog and gave the turkey breast a try. I loved it, as did my wife, a foodie with a far more sophisticated and discerning palate. “You better not lose that recipe,” she insisted!
Thank you!
Awe! I’m glad you guys enjoyed the recipe. Thanks for the review.
I made this exactly the way it is posted and oh my gosh….the best I’ve ever ate!! This recipe is a keeper.
Hi Laura,
Happy to hear you enjoyed this recipe. Thanks a bunch for leaving a review.
When cooking more than one 3lb breast, would you expect cooking time to be longer? I’m thinking of doing 2 since we are having guests this year.
Typically yes, for some reason when I cook more it takes a little bit longer. Use a thermometer to check the internal temperature of the breasts just to be sure.