How Long To Roast Turkey Breast
First, what temperature you roast the turkey breast will determine how long you need to roast it. In this recipe, the oven is first heated to 450 degrees F, but as soon as you put the turkey in, turn the heat down to 350 degrees F. It will take 15 minutes per pound or until the turkey juices run clear .
Ingredients For Boneless Skinless Turkey Breast Roast
- Boneless turkey breast roast: This recipe calls for fresh boneless skinless turkey breast roast. If you have a frozen one, thaw it first.
General rule of thumb is 1/2 lb of turkey breast per person, so purchase accordingly to the number of guests you will be serving or in my case how many hungry boys I am feeding!
- Fresh rosemary: I love using dried herbs for soups and stews. For herb roasted turkey roast I highly recommend to buy fresh rosemary. I understand it is extra hassle. I am all for shortcuts but holiday roast calls for fresh herbs as it infuses the best taste.
Freeze leftover chopped rosemary and use it later! I like to freeze fresh herbs in an ice cube tray with olive oil use it in place of olive oil when sautéing chicken breast or vegetables for an additional layer of flavor.
- Garlic: There is really no substitute for fresh garlic, which has a very distinctive flavor. If you are allergic to garlic, maybe bake with a bit of lemon juice and zest. And/or sprinkle with fresh chives after.
- Olive oil: Can also use avocado or grapeseed oil. I do not recommend to use melted butter because it will solidify as soon as you brush it on cold boneless skinless turkey breast roast and herbs will not stick.
- Salt and pepper: To season and taste.
Bonus: How To Make Homemade Gravy
- Heat butter on high in a sauce pan. Once the butter is golden in color pour the pan drippings into the sauce pan. Let it cook for 1 minute on high. Reduce the heat to medium-low.
- In a measuring cup mix together the turkey broth and cornstarch. Whisk in the broth to the sauce pan. Whisking until thick and golden.
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What Is The Best Electric Roaster
There are several excellent electric roaster brands to choose from. I prefer the Oster Roaster Oven. Its big and has a removable pan, a roasting rack for easy clean-up, and has an adjustable cooking temperature gauge from 150-450ºF. But there are several different brands out there, and they all work about the same way. Just make sure you are buying one that is large enough for your cooking needs and has generally positive reviews.
Why You Will Love Cooking A Turkey In A Roaster Oven
PERFECT FOR BEGINNERS: If you’ve never roasted a turkey before, this is the perfect recipe for you to start with. It’s a foolproof recipe.
JUICY AND TENDER MEAT: Roasting turkey in a roaster oven keeps all the steam inside, ensuring the meat does not dry out.
FREE OVEN SPACE: Leaves your oven free to cook other dishes.
FULL OF FLAVOR: The flavor from the juices and seasonings is infused in each bite of tender turkey meat. Mmmmm, it is so good!
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The Best Way To Thaw A Frozen Turkey
The time it takes to defrost your turkey will depend on the size of the bird.
To thaw in a refrigerator , allow about 24 hours every 4 to 5 pounds.
For cold water thawing, allow about 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing.
Look at the chart below for a better idea.
Reasons Why You Might Roast A Turkey Breast
A small-scale Thanksgiving isnt the only reason why you might think about roasting a turkey breast on its own. Here are a few more times when turkey breast is a good idea.
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Oven Roasted Turkey Breast Recipe
Honestly, one of the toughest parts about hosting a holiday at your home has to be the stress of roasting the meat just right. Turkey is the Thanksgiving staple across America, and it’s a good one for Christmas Eve or Day dinner, too! But the thought of dry, overcooked, or flavorless turkey can be enough to leave you calling your local market to pick up an already-roasted bird. That’s why I am so, so thrilled to share this recipe for simple roasted turkey breast today!
This recipe totally streamlines the roasting process, and you’re dealing with a considerably smaller cut of meat , which makes prep all the easier even though it still yields a really solid amount of servings . The delicious flavors of lemon juice, apple slices, garlic, herbs, and butter make the end result truly a dream that anyone can create with success and ease . Happy cooking and happy Turkey Day to you and yours!
Cook To 165 Internal Temperature
Rotate 180° halfway through cooking. Tent lightly near the end of cooking if the skin is browning too much.
According to the USDA, a turkey breast or a whole turkey needs to reach 165° internal temperature in the thickest part to be safe and fully cooked. That will give you a safe, moist, and tender turkey.
Stop right at 165°. Some will recommend stopping at 160° and assume the breast will reach 165° during the rest. It probably will, but I prefer to know I’m serving safe food. For more turkey safety points, see my Thanksgiving Food Safety post.
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Tips For Juicy Turkey Breast
- Turkey is lean, most importantly, do not overcook it.
- Use a meat thermometer to ensure you get juicy meat. The turkey must reach 165°F. Remove it from the oven about 5 degrees early as it will continue to cook as it rests.
- Always rest the meat. Remove it from the hot pan so it doesnt overcook and rest for at least 10-15 minutes before slicing.
- Drippings or juices can be used to make gravy, add additional chicken or turkey broth if needed. We use this recipe for gravy.
Heres a handy guide for using up leftover turkey.
Cleaning The Roaster Oven
A lot of juices get cooked into the roaster oven’s surface. A good way to clean it is to use dish soap with water. Soak it for about 30 minutes in hot, soapy water. If you have stubborn stains, you can apply vinegar to the surface and wash it off after 15 minutes. You can also use baking soda on a sponge for ground-in stains, but make sure it doesn’t scratch the surface of your roaster oven!
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The Four Easy Steps Anybody Can Do
I love turkey, and this is a solid lower 5. It is not filet, and it is not that “Martha Stewart” turkey breast. So not a high 5. You do get something for all that work.
What Temperature To Roast A Turkey
While you are preparing the turkey, set the roaster to the highest temperature it will go. Our roaster goes up to 450 degrees F, but you can set yours for higher if it goes higher. Youll roast the turkey for 30 minutes at the high temperature, then lower the temperature to 325 degrees F for the remaining time.
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Cooking Turkey Breast In A 350 Oven
Adjust the oven rack lower, so the turkey is in the center of the oven.
The best oven temperature to cook a turkey breast is 350°. But 325° can work, but it will take a bit longer, the skin will not be as crisp, and potentially can dry a little more. 375° is too high, and you will cook the skin very rapidly.
A frequent recommendation is to start high at 425° and turn down the temperature to 325° immediately or in 20-30 minutes. This is to get the browned skin. I don’t see it as needed since you will just end up tenting longer. 350° is a much better choice
Should I use convection?
You are cooking to a final internal temperature, so yes. Adjust the oven temperature down 25° and watch for excessive browning of the skin.
Oven Roasted Turkey Breast
We showed you how to roast a turkey but what if you only want to cook a turkey breast? It is so easy and today we are giving you the best tips and tricks.
You are going to love how amazing this is and I guarantee if you follow this easy recipe, the turkey will be SO tender! No one likes dry turkey and we have easy instructions to make sure the turkey is the best!
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How To Cook A Turkey Breast In The Crockpot
Make The Turkey Gravy
It only takes about 5 minutes to make the best-ever turkey gravy. Using the turkey baster or a soup ladle, remove about 2-4 cups of liquid from the bottom of the roaster . Place the liquid into a medium saucepan.
Place the saucepan over medium-high heat. In a small cup or jar, mix 2 tablespoon of cornstarch with 2 tablespoon of cold water. Whisk mixture into the gravy in the saucepan. Whisk well until the gravy starts to boil. The gravy will thicken once it boils.
If you want a thicker gravy, add more cornstarch, a teaspoon at a time , until you reach the desired consistency. Turn the heat down to low and keep warm until you’re ready to serve.
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Tips From The Betty Crocker Kitchens
- tip 1 Be sure to follow food safety rulespackage up any leftovers within 2 hours. If you have any unsliced meat, go ahead and either carve it up for sandwiches or chop it up to freeze in 1 to 2 cup containers for future recipes.
- tip 2 Invest in an instant read thermometer to ensure you cook the turkey to the proper internal temperature. Insert the thermometer in the turkey breast close to, but not touching the bone as the roasting time nears the suggested doneness time.
- tip 3 The easiest way to carve a whole turkey breast is to cut each lobe of meat from the breast bone, using a long thin knife. Then you have two nice pieces that will lie flat on a cutting board that are easy to thinly slice. You can then arrange the slices on a platter for serving, with a pretty garnish of fresh herb sprigs or autumn kumquats and candied cranberries.
- tip 4 Letting the turkey rest, tented by foil, for about 15 minutes allows the meat to finish cooking and for the juices to be redistributed. Guaranteeing that your turkey will stay moist and juicyand gifting you extra minutes to make gravy.
- tip 5 If you use wine to roast the turkey, use a style of dry white wine that youd like to drink with the meal. If you choose to use apple juice, make a batch of spiced cider with lots of cinnamon sticks and sliced oranges to serve while the turkey is roasting.
How To Properly Roast A Turkey
Preheat the oven to 450°. Slice oranges, lemons, and limes in half and place them in the cavity of the turkey. If any pieces of citrus fruit do not fit in the cavity, squeeze the juice into the bowl with the spices and boiling water. Use the skin to tuck the legs in tight to try to keep the cavity closed as best as possible.
Next, take the butter and rub it evenly over the top of the skin on the breast meat, coating as much of the top of the turkey as possible. Use any remaining butter over the legs and down the sides until the entire turkey is covered.
Place the turkey into the electric roaster, making sure it does not touch the sides of the roaster. Pour the bowl with boiling water and seasoning over the turkey. Turn down the temperature to 350° and place the lid on the roaster. Baste the turkey every hour with the juices in the pan.
How To Make This Bone In Oven Roasted Turkey Breast
Step 1: prepare Ingredients
Preheat the oven to 350F and mince the garlic. Mix together the butter, minced garlic, salt, pepper, ginger, and fresh herbs in a small bowl.
Pat the turkey dry and rub the butter mixture all over the skin of the breast and under the skin of the breast. This may take you a bit of time but it is important to get the butter mixture under the skin.
Step 2: Roast the turkey
Place the seasoned turkey breast on a wire rack on a baking sheet. Place in the oven to roast at 350F for 20 minutes per pound. Again for example, my turkey breast was 3 pounds so I roasted it for 60 minutes.
After that time has passed, check the internal temperature of the breast with an instant read thermometer. If the internal temperature is 165F, remove the breast from the oven and allow it to rest.
If it is not yet 165F, continue cooking for additional 10 minute increments until the internal temperature registers at 165F in the thickest part of the breast.
Allow the turkey to rest out of the oven, then transfer to a cutting board. Once it is cool enough to tough, slice into slices.
Step 3: Make the gravy
Pour the drippings from the bottom of the baking sheet into a sauce pan. Use a spatula to scrape off an brown bits those add flavor! Melt the butter with the drippings over medium-low heat.
Mix in the flour until you have a thick paste. Slowly pour in the turkey broth in small increments while mixing. Keep mixing until all of the broth has been incorporated.
Step 4: Serve
Tips For Best Roasted Turkey
- Dont remove the casing before cooking: Under any circumstances please dont. Casing is holding pieces of meat together. If you remove it, meat will fall apart. Do not worry, we will season it inside. It will come out juicy and delicious.
- Bake roast uncovered: If you cover it, meat will steam instead of roasting.
- Extra large roast 5-10 lbs: Cook for 30 minutes per lb but check with thermometer 30 minutes before calculated total time. Just to avoid overcooking as oven gets hotter with time.
- Turkey roast beyond the Holidays: If you are looking at this recipe and its not Thanksgiving, Christmas or Easter, please know you can still cook the roast. And use instead of deli meat. Healthy sandwich meat! Summer picnics, school and work lunches, appetizers board. Heck, yeah!!!
- Storing leftovers: Refrigerate roast whole or sliced in an airtight container for up to a week. It tastes so good cold. And warm with gravy. This recipe is so versatile!
Is It Necessary To Baste A Turkey
Weve found that it isnt 100% necessary to baste a turkey. And especially with this roaster. The steam rises from the turkey, hits the lid and falls back on the turkey, soaking the skin with all that turkey steak and juice. If were oven roasting, I often baste the turkey, but I dont worry about it with this method.
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Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. Thats it! So simple yet SO GOOD.
If you are keeping Thanksgiving small or youre simply just not in the mood to cook an entire Thanksgiving turkey, this recipe is here to save. your. day. Or T-day I should say.
Its quick, its simple, and its legit just amazing.
The turkey meat comes out so incredibly tender and juicy, yielding the crispiest skin with that herb butter slathered both underneath and on top of the skin.
cook time:1 hour 30 minutes
total time:1 hour 50 minutes
Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. Thats it! So simple yet SO GOOD.
- 1 bone-in, skin-on turkey breast
- 1 lemon, sliced
- 6 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons chopped fresh sage leaves
- 1 1/2 teaspoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper