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!
Prep Time15 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time3 hourshrs45 minutesmins
Course: Dinner Recipes, Holiday Recipes, Main Dish
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.
6 lbs turkey breast
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.
½ teaspoon each, salt & pepper, ½ teaspoon each, garlic & onion powder, ½ teaspoon paprika, 1 teaspoon parsley, 1 tablespoon olive oil
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.
Don't forget to check out my list of the best leftover turkey recipes for some tasty meal ideas!