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 equally ideal for enjoying turkey dinners year-round! Slice and serve with my easy turkey gravy for rave reviews!
Best Bone-In Roasted Turkey Breast
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Whether you're a pro at hosting Thanksgiving dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Thanksgiving a help! Don't forget to safely thaw your holiday turkey early, too!
🥘 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 pantry staple herbs and spices for my easy turkey seasoning!
- Turkey Breast - Approximately 6-7 pounds of bone-in turkey breast, or use a 3-4 pound boneless 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. Or use the same amount of my tasty poultry seasoning.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 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!
Depending on the size of your turkey breast, you should easily be able to serve 5-6 guests an 8 ounce (or ½ pound) portion of turkey breast meat from a 6-7 pound bone-in turkey breast.
*This portion allows for leftovers, without leftovers you'd need about 1 pound of bone-in turkey per person for the same serving size.
- Preheat. To begin, preheat your oven to 400°F (205°C) and ready your large roasting pan (*see note).
- Prepare turkey. Rinse the thawed turkey breast including inside the body cavity, trim any excess skin or fat if needed, and then pat your turkey breast dry using paper towels. Place your turkey breast onto the roasting rack with the skin facing upward.
- Season. Coat the dried turkey breast with a tablespoon of extra virgin olive oil and season with the combined herbs, salt, and pepper (1 teaspoon salt & pepper, then ½ teaspoon dried oregano, dried thyme, and dried parsley).
- Roast. When the turkey's internal temperature is 160-165°F (71-74°C), remove it from the oven and cover loosely with a sheet of aluminum foil to rest for 20 minutes.
- Serve. Slice and serve once rested.
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 dinner inspiration! Enjoy!
💭 Angela's Pro 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. I also recommend setting the turkey at room temperature for about 30 minutes to take the chill off.
- Allow approximately 15 minutes per pound of cooking time for bone-in turkey breast when roasted at 400°F (205°C).
- If you prefer to roast your turkey at 350°F (175°C) , allow 20 minutes per pound of bone-in turkey breast for the cooking time.
- If you remove the turkey from your oven with an internal temperature of 160°F (71°C), the turkey will continue to cook during the resting time. This carryover cooking will add 5°F to the temperature when done.
- For the absolute best juicy turkey breast, roast the turkey with the breast facing down. It won't look as pretty, but it's worth it!
🥡 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). Do remember to use or freeze leftovers within the first 4 days, then discard any remaining cooked turkey after this time.
For longer storage, wrap cooled turkey in heavy-duty aluminum foil and transfer into freezer storage bags or airtight freezer storage containers. Your turkey leftovers can be stored in the freezer for up to 6 months.
Don't forget to check out my list of the best leftover turkey recipes for some tasty meal ideas!
Reheating Roasted Turkey Breast
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.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes, season your turkey as directed then place it inside a roasting bag. Twist and seal the bag and cut 6 slits into it. Continue roasting as directed, then remove from the oven and allow to rest in the roasting bag for 20 minutes.
Remove from the roasting bag, transfer to a cutting board or platter, then serve.
I recommend bone-in turkey breast for the best flavor (with the skin too!). If you want to feed a hungry family, you'll get more meat with a bone-in turkey breast as it is a whole turkey breast.
Many boneless turkey breast portions are only 1 side of the whole turkey breast.
Not necessarily, unless you really can't stop yourself from basting the turkey breast as it roasts. Opening the oven door to baste your turkey breast (or whole turkey) allows the heat to escape from your oven each time.
This can increase the overall cooking time needed to make your turkey breast.
Plan for 1 ½ pounds per person when cooking a bone-in turkey breast, yielding an 8 ounce portion per serving or per person. This is enough to allow for leftovers, or use 1 pound of bone-in turkey to yield an 8 ounce portion per person (without leftovers).
🦃 More Tasty Turkey Recipes
- Grilled Spatchcock Turkey - The ultimate way to cook a turkey for amazing flavor and a new personal fave!
- Air Fryer Turkey Breast - This easy air fryer turkey breast makes turkey dinner a snap!
- Traeger Smoked Turkey - Smoked turkey is one of my most delicious turkey recipes that everyone loves!
- Turkey Chef Salad - The perfect lightened up meal for after-holiday leftovers!
- Turkey Noodle Soup - Another great way to use your leftover roast turkey that's a light, healthy meal (bonus - it's wonderfully yummy comfort food too)!
- Herbs de Provence Roasted Turkey - Roasted turkey with an exceptionally flavorful herb seasoning that is sure to make your meal special!
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📖 Recipe Card
Oven Roasted Turkey Breast
Ingredients
Oven Roasted Turkey
- 6 lbs turkey breast (whole bone-in turkey breast)
- 1 tablespoon olive oil (extra virgin)
- ½ teaspoon each, salt & pepper
- ½ teaspoon each, garlic & onion powder
- ½ teaspoon paprika
- 1 teaspoon parsley
(Note: 2x or 3x only changes the ingredient list)
Instructions
Oven Roasted Turkey
- Preheat your oven to 400°F (205°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.
- Rinse the thawed turkey including inside the body cavity, trim any excess skin or fat if needed, and then pat dry using paper towels. Place your turkey breast onto the roasting rack with the skin facing upward.
- Coat the dried turkey breast with extra virgin olive oil and season with the combined herbs, salt, and pepper.
- Roast for 15 minutes per pound at 400°F (205°C), in the case of this 6 pound turkey breast that's 90 minutes roasting time. Check the internal temperature of your turkey for doneness. Make sure to check multiple spots where the meat is thick (and not to touch the bone).
- When the turkey's internal temperature is 160-165°F (71-74°C), remove it from the oven and cover loosely with a sheet of aluminum foil to rest for 20 minutes.
- Slice and serve once the turkey has rested.
Notes
- Servings are based on 8-ounce portions per person. You'll need 1 ½ pounds of bone-in turkey breast per portion.
- 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. I also recommend setting the turkey at room temperature for about 30 minutes to take the chill off.
- Allow approximately 15 minutes per pound of cooking time for bone-in turkey breast when roasted at 400°F (205°C).
- If you prefer to roast your turkey at 350°F (175°C) , allow 20 minutes per pound of bone-in turkey breast for the cooking time.
- If you remove the turkey from your oven with an internal temperature of 160°F (71°C), the turkey will continue to cook during the resting time. This carryover cooking will add 5°F to the temperature when done.
- For the absolute best juicy turkey breast, roast the turkey with the breast facing down. It won't look as pretty, but it's worth it!
- To Store: Place your turkey leftovers into an airtight container in the fridge for up to 4 days (I prefer to store it in slices).
- To Freeze: Wrap cooled turkey in heavy-duty aluminum foil and transfer into freezer storage bags or airtight freezer storage containers.
- Do remember to use or freeze leftovers within the first 4 days, then discard any remaining cooked turkey after this time.
- Reheating: Place turkey portion(s) 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.
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