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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
- Stuffed Turkey Rolls
- Oven Roasted Spatchcock Chicken
- Oven Baked Roasted Whole Chicken
- Garlic Butter Turkey Meatballs
- Air Fryer Boneless Turkey Breast
- Baked Turkey Drumsticks
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.
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.