Why You’ll Fall for This Turkey Breast
I make this Simple Oven Roasted Turkey Breast every year when I’m not in the mood to wrangle a full bird—especially at Thanksgiving (or honestly, when it’s Wednesday and I just want leftovers for easy sandwiches). My family goes wild for it, mostly because there’s so much crispy skin and it cooks way faster than those hulking turkeys from my childhood. Let’s be real: no one misses the dry legs, do they? Plus, I finally figured out how not to set off the smoke alarm…most times.
Gather Your Ingredients (and Possible Swaps)
- 1 boneless turkey breast (about 2 to 3 lbs). Sometimes I use bone-in if that’s what’s on sale—just adds 15 min or so.
- 2 teaspoons olive oil; I’ve been known to use melted butter here for extra flavor (my friend swears by avocado oil, too!).
- 1 teaspoon sea salt (table salt works in a pinch).
- 1/2 teaspoon black pepper—freshly ground if you’re feeling fancy.
- 1 teaspoon dried thyme or Italian seasoning. My granny always reached for McCormick’s, but really, use whatever dusty jar you’ve got.
- 2 to 3 garlic cloves, minced. Or a heaping spoon of the jarred stuff if I’m running late (shhh).
- 1 small onion, quartered—red, yellow, who cares?
- Optional: a splash of chicken broth or white wine for the pan if you want bonus gravy fodder.
How I Actually Cook This (Step by Wobbly Step)
- Preheat the oven to 375°F (190°C). Sometimes I forget this for ten minutes and have to stall—it happens.
- Pat the turkey breast dry with paper towels. Don’t skip this; makes for crispier skin. Sometimes I forget and regret it.
- Rub the turkey all over with the olive oil (or melted butter). You could use your hands, but I always end up wrestling with a slippery bird. A brush works; a spoon in a pinch.
- Sprinkle salt, pepper, thyme, and the minced garlic all over, rubbing into every nook and cranny. Get under the skin if you can—just not too aggressive! I’ve torn it before and, yeah, it cooks fine, just looks a little wonky.
- Pop the onion quarters underneath or beside the turkey in a baking dish. I sometimes layer a few lemon slices under there too if I’m feeling zesty.
- If you’ve got broth or wine, splash a little in the bottom (about 1/2 cup). Don’t drown the bird though—just a puddle.
- Bake, uncovered, for 50 to 70 minutes, depending on size. Use a thermometer (if you have one! If not, I just poke and check the juices—should run clear, not pink). Aim for 165°F (74°C) in the thickest part. After 45 minutes, I check it and baste a bit with those pan juices. This is usually where I sneak a taste of crispy skin if no one’s looking.
- Remove and let it rest, loosely tented with foil, for at least 10 minutes. Actually, give it 15 if you can—juicier that way, promise.
Notes (Things I Bumbled Into Discovering)
- An overstuffed pan makes steaming, not roasting. I learned this the messy way. Use a bigger dish than you think you need.
- Turkey breasts shrink more than you’d think, so that 2.5-pounder doesn’t feed six unless you’ve got sides galore.
- Actually, I find it tastes better if you let it cool a bit before slicing—easier to make neat slices. Otherwise, it can shred (in a good way, sometimes).
Variations I’ve Actually Tried
- Once I swapped thyme for smoked paprika and chili flakes—smoky, more Tex-Mex-y, we liked it with tortillas.
- Once tried smearing it with cranberry sauce before baking (not my best idea—it burned and got weirdly sticky, but live and learn.)
- Herby lemon zest is a nice touch if you’ve got fresh herbs. Or a little mustard mixed in with the oil feels surprisingly sophisticated.
Do You Really Need Fancy Equipment?
Honestly, a roasting pan is ideal, but I’ve used a glass baking dish, or even a deep cast iron skillet when my good dish was in the dishwasher. No rack? No problem—just scatter a few thick-cut onion rounds on the bottom to prop up the turkey.
Keeping Leftovers (If You Have Any)
This stores in the fridge (covered!) for about 2–3 days, but honestly in my house it never lasts more than a day. I tend to think it tastes better cold, sliced thin for sandwiches. You can freeze slices too, for up to a month, but freezer-burn is a real flavor thief so wrap it up tight.
How We Like to Serve It (But You Do You!)
I’m partial to serving this with mashed potatoes, some quick green beans, and maybe a bit of cranberry relish if I’m pretending it’s Thanksgiving. Sometimes, I just pile slices on crusty bread with a smear of leftover gravy and a couple of pickles—top notch. You could go lighter with a salad (but, that’s rare for me).
Things I Wish I Knew Earlier (Pro Tips From Experience)
- I once tried rushing the resting step—don’t. The juices wil run right out and your slices will be dry (rookie mistake, sadly repeated).
- If you slice too soon, the skin kinda falls off in floppy bits—not a tragedy, but you miss that crunch.
- Worried about overcooking? I’d rather go 5 minutes under than 10 over—carryover heat is real, and you can zap a piece in the microwave later if you must.
FAQ From Actual Folks (and My Two Cents)
- Can I use a frozen turkey breast? Yep—but thaw it in the fridge (not on the counter, learned that the weird-smelling way) for at least a day ahead. If you’re in a pinch, check this defrosting guide—it’s plain and useful.
- Do I have to brine it? Personally, I don’t bother most days. Fancy chefs say yes, but with enough oil and not overbaking, it stays plenty juicy for me. If you’re curious, Serious Eats has a thorough brining tutorial (it’s lengthy but helpful).
- Skin-on vs skinless? No judgment here! Skin-on is more forgiving and looks a bit grander, but skinless works if you want to go lighter—it just dries a tad quicker, so check halfway through.
- What if I don’t have any dried herbs? You can just salt and pepper the thing and it’ll still turn out delicious. I sometimes finish with just a spritz of lemon juice after roasting if the cupboard is bare.
- Can you make gravy from the drippings? Sure—and it’s easy if you toss in a splash of broth or wine before roasting. Or, if you’re more organized than me, maybe check out Simply Recipes for classic gravy ideas.
Oh, bit of a random side note: This is surprisingly good cold, straight from the fridge at midnight—just don’t tell anyone you caught me with a fork by the light of the icebox, okay?
Ingredients
- 1 (3 to 4 lb) boneless turkey breast, skin on
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
Instructions
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1Preheat your oven to 375°F (190°C) and position the rack in the center.
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2Pat the turkey breast dry with paper towels and place it on a roasting rack set in a roasting pan.
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3In a small bowl, mix together olive oil, salt, black pepper, garlic powder, thyme, paprika, and onion powder to form a paste.
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4Rub the seasoning paste all over the turkey breast, making sure to cover both the outside and under the skin if possible.
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5Roast the turkey breast in the preheated oven for 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
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6Remove the turkey from the oven, tent loosely with foil, and let rest for 10-15 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260 caloriescal
Protein:
39gg
Fat:
11gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
1gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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