Oven-roasted turkey breast is so tasty that it could certainly be the star of your holiday feast! The turkey breast meat is juicy and flavorful and the smaller breast-only roast is ideal for enjoying turkey dinners year round! Slice and serve with my easy turkey gravy for rave reviews!

Best Bone-In Roasted Turkey Breast

Make a spectacularly tasty turkey dinner with homemade gravy by following along with our favorite method of roasting a turkey! You will not be disappointed!

We have adopted another method from Gordon Ramsay on this preparation, as we love using the onion and orange quarters within the cavity of the turkey (vs stuffing) and then saving them for use in the gravy later.

🥘 Oven Roasted Turkey Breast Ingredients

I love bone-in turkey breasts for roasting, but a boneless turkey breast will work wonderfully too! All you need are a few staple seasonings!

• Turkey Breast - Approximately 3 pounds of bone-in turkey breast.
• Olive Oil - 1 generous tablespoon of extra virgin olive oil (EVOO) to coat the turkey skin before applying your seasoning.
• Salt & Pepper - 1 teaspoon Kosher salt and a few turns of freshly ground black pepper (to taste).
• Dried Herbs - ½ teaspoon each of dried oregano, dried thyme, and dried parsley.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Roast Turkey Breast

Make sure to check the temperature of your turkey in multiple places to ensure it is fully cooked! You're going to need a roasting pan, a knife, and a large skillet!

Oven Roasted Turkey

1. Preheat. To begin, preheat your oven to 400°F (205°C) and ready your large roasting pan (*see note).
2. Prepare turkey. Rinse the thawed turkey breast including inside the body cavity, then pat dry using paper towels.
3. Mix seasonings and butter. Mix ½ teaspoon each of salt, pepper, garlic powder, onion powder, paprika, and 1 teaspoon of parsley into 4 tablespoons of butter. Using your fingertips, rub along the meat of the turkey breast separating it from the layer of fat and skin being careful not to poke through the skin.
4. Butter the turkey. In roughly 1 tablespoon portions, rub the seasoned butter under the turkey skin in 4 parts (right and left sides from the back cavity, then right and left sides from the front neck).
5. Add oranges, onions, and prosciutto. Cut your 1 orange and onion into quarters and place them within the body cavity of your turkey. Layer your 8 pieces of prosciutto (or bacon) across the top breast portion of the turkey.
6. Roast. Leave uncovered and transfer to the oven, then reduce the temperature to 350°F (175°C).
7. Simmer giblets. Meanwhile, take the trimmed tail and turkey giblets (usually bagged within the turkey) and put them in a saucepan. Add enough water to cover the turkey parts and allow to simmer while the turkey cooks.
8. Baste. Baste the cooking turkey every 45 minutes, and cook for approximately 13 minutes per pound. Start checking the temperature of the turkey at about halfway through the expected cooking time by checking the temperature in multiple places (breast, inner and outer thigh).
9. Finish cooking. Remove the prosciutto for the last 30 minutes of cooking so that the skin can turn a nice golden brown. Once done, remove the orange and onion from the cavity and transfer the turkey to a large pan, covering it loosely with aluminum foil to set and rest for half your cooking time (*see note).

This oven-roasted turkey breast would be delicious with some traditional holiday side dishes as well as my tasty classic turkey gravy! Try it out with a side of Parmesan roasted mashed potatoes and roasted broccoli!

Check out my post about the best dishes to serve with turkey for some more ideas! Enjoy!

💭 Angela's Tips & Recipe Notes

• If the roasting pan is flat, use a roasting rack or lay 4-5 celery stalks across the bottom of the pan to allow the oven heat to evenly cook your turkey.
• Make sure that your turkey is completely thawed before cooking for the best results.
• For our example of a 15-pound turkey, we roasted our turkey for 2.5 hours. We basted the turkey twice during the cooking time, and let it rest for a little over an hour (half your cooking time for a fully rested turkey).
• You can make the gravy directly in your roasting pan, cooking over two burners - but I prefer to use a more manageable pan size.
• The packaged gravy that is usually within the cavity can be added to the gravy mixture, as well. Just add it when you add in the broth.

🥡 Storing & Reheating

To store your oven-roasted turkey breast, place it into an airtight container in the fridge for up to 4 days (I prefer to store it in slices).

Don't forget to check out my list of leftover turkey recipes for some tasty ideas!

Reheating Oven Roasted Turkey & Gravy

To reheat your leftover turkey breast, place it into a baking dish as well as chicken or turkey broth and some butter. Cover with foil and bake in the oven at 350°F (175°C) until heated through.

🦃 More Tasty Turkey Recipes

• Creamy Turkey Pasta Primavera
• Air Fryer Turkey Breast
• Traeger Smoked Turkey
• Turkey Chef Salad
• Turkey Noodle Soup
• Herbs de Provence Roasted Turkey

📋 Recipe

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Oven Roasted Turkey and Homemade Turkey Gravy

Perfectly roasted turkey dinner with such a tasty, easy, homemade turkey gravy!

Author | Angela

Servings: 12 people

Calories: 780kcal

Prep 15 minutes

Cooking 2 hours 30 minutes

Total Time 3 hours 45 minutes

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Ingredients

 

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Oven Roasted Turkey

• ▢ 1 whole turkey (we used a 15 lb turkey)
• ▢ 1+ whole oranges (quartered)
• ▢ 1 whole onion (white or yellow, quartered)
• ▢ 4 tablespoon butter (softened, room temperature)
• ▢ ½ teaspoon each, salt & pepper
• ▢ ½ teaspoon each, garlic & onion powder
• ▢ ½ teaspoon paprika
• ▢ 1 teaspoon parsley
• ▢ 8 pieces prosciutto (or bacon)

Homemade Turkey Gravy

• ▢ turkey parts (trimmed tail and giblets -neck, heart, gizzard, liver)
• ▢ 1+ cups water (enough to cover the turkey parts in a saucepan)
• ▢ pancetta (or bacon, cooked - after removing from roasted turkey)
• ▢ orange and onion quarters (removed from the turkey cavity after roasting, before resting)
• ▢ 2 tomatoes (medium or large, diced)
• ▢ 2 sprigs rosemary (or 1 teaspoon dried)
• ▢ turkey drippings (drained from roasting pan)

Instructions

Oven Roasted Turkey

• Preheat your oven to 400 degrees C (205 degrees C) and ready your large roasting pan (if the roasting pan is flat, use a roasting rack or lay 4-5 celery stalks across the bottom of the pan to allow the oven heat to evenly cook your turkey).
  
• Make sure that your turkey is completely thawed before cooking for best results. Remove tail and excess skin/fat, and pull the packaging within the cavity of the turkey out (usually a package containing the turkey giblets - neck, heart, gizzard, liver - and another one with gravy base). Rinse the thawed turkey including inside the body cavity, then pat dry.
  
• Mix the herbs (salt, pepper, garlic powder, onion powder, paprika, and parsley - you could also add rosemary and/or thyme, if desired) into the room temperature, softened butter. Using your fingertips, rub along the meat of the turkey breast separating it from the layer of fat and skin being careful not to poke through the skin.
  
• In roughly 1 tablespoon portions, rub the seasoned butter under the turkey skin in 4 parts (right and left sides from the back cavity, then right and left sides from the front neck).
  
• Cut your oranges and onions into quarters and place them within the body cavity of your turkey. Layer your prosciutto (or bacon) pieces across the top breast portion of the turkey. Leave uncovered and transfer to the oven, then reduce the temperature to 350 degrees F (175 degrees C).
  
• Baste the cooking turkey every 45 minutes, and cook for approximately 13 minutes per pound. Start checking the temperature of the turkey at about halfway through the expected cooking time by checking the temperature in multiple places (breast, inner and outer thigh).
  
• *For our example of a 15 pound turkey, we roasted our turkey for 2.5 hours. We basted the turkey twice during the cooking time, and removed the prosciutto for the last 30 minutes to allow the skin to turn nicely golden. We then removed the orange and onion from the cavity and transferred the turkey to a large pan, covering it loosely with aluminum foil to set and rest for a little over an hour (half your cooking time for a fully rested turkey).
  

Homemade Turkey Gravy

• Take your roasting pan and transfer all of the drippings, as well as the orange and onion pieces to a large skillet or frying pan (or you can make the gravy directly in your roasting pan, cooking over two burners - but I prefer to use a more manageable pan size).
  
• Add diced tomatoes, chopped or broken pieces of prosciutto (or bacon) that was used on the turkey breast during roasting, the turkey broth from simmering the giblets and rosemary (sprigs or dried spices).
  

  *The packaged gravy that is usually within the cavity can be added as well.
  
• Bring to a low boil over medium high heat, then reduce to low and simmer for approximately 15 minutes. Place a fine sieve over a large bowl and strain the gravy. Return to your roasting pan, skillet, or frying pan if you would like a thicker gravy.
• Add flour in small doses, starting with 2 tablespoon mixed with equal parts cold water until smooth. Whisk the flour/water mixture into your turkey gravy and allow to simmer for a few minutes. Test consistency, and repeat if necessary.
  

Notes

https://bakeitwithlove.com/oven-roasted-turkey-and-homemade-turkey-gravy/

Nutrition

Calories: 780kcal (39%) | Carbohydrates: 7g (2%) | Protein: 89g (178%) | Fat: 40g (62%) | Saturated Fat: 11g (69%) | Cholesterol: 315mg (105%) | Sodium: 560mg (24%) | Potassium: 1330mg (38%) | Fiber: 2g (8%) | Sugar: 1g (1%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

homemade turkey gravy, Oven Roasted Turkey

Course Dinner Recipes, Holiday Recipes, Main Dish

Cuisine American

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Angela @ BakeItWithLove.com

Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

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