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Sliced roasted turkey breast with golden seasoned skin, rosemary, and cranberries.
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4.64 from 191 votes

Roasted Boneless Turkey Breast

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.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Author: Mariam Ezzeddine

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
US Customary - Metric

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

  • 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.

Nutrition

Calories: 956kcal | Carbohydrates: 32g | Protein: 150g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 367mg | Sodium: 3818mg | Potassium: 2113mg | Fiber: 8g | Sugar: 20g | Vitamin A: 1187IU | Vitamin C: 21mg | Calcium: 169mg | Iron: 6mg