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overhead shot of sliced turkey breast on a white plate with cranberry and rosemary stalks

Roasted Boneless Turkey Breast

5 from 45 votes
Created by Mariam E.
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!
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 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


  • 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.


  • 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. 


Calories: 420kcal | Carbohydrates: 3g | Protein: 74g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1908mg | Potassium: 890mg | Fiber: 1g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 3mg
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