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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.
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.