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Boneless turkey breast turns out fabulously juicy and crispy-skinned when roasted for a relatively short time at a high temperature.
Well-seasoned with garlic powder, paprika, and thyme, this easy 8-ingredient recipe yields impressive results.
Undoubtedly, there's something festive about serving - and carving - an entire turkey at the table. But cooking just the breast is the ideal solution for intimate holiday gatherings. It's the perfect size for four people.
Another advantage of this recipe: When you cook the breast by itself, it's easier to ensure it comes out juicy. When you roast the entire bird, despite your best intentions, the white meat often turns out too dry.
Jump to:
- Ingredients
- Variations
- Boneless Turkey Breast Instructions
- Adjusting This Recipe
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing and Using the Leftovers
- More Turkey Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado oil spray: This neutral-tasting oil is suitable for high-heat cooking.
- To season: Kosher salt, black pepper, garlic powder, paprika, and dried thyme.
- Boneless turkey breast: I typically use a halved breast, but occasionally, I roast a whole one.
- Melted butter: Unsalted or salted - it doesn't make much of a difference, so use whatever you have on hand. I tend to use salted butter.
Variations
- You can try different spice combinations. A teaspoon of onion powder is an excellent addition. You can also use smoked paprika instead of regular paprika. I tried it and liked the smoky flavor it added.
- Instead of butter, you can rub the turkey with olive oil. Use light olive oil, which can withstand a high cooking temperature, or extra-virgin olive oil. You can also use avocado oil, but that's not as flavorful.
Boneless Turkey Breast Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
First, brush the turkey with melted butter and sprinkle it with spices.
Place the turkey on a greased rack fitted into a rimmed baking sheet and spray it with oil. The extra layer of oil helps the spices stay moist.
Bake the turkey uncovered for 20 minutes to brown the skin. Then, loosely cover it with foil to prevent the top from scorching and continue roasting for around 30 more minutes until it's cooked through. The total cooking time will be about 50-60 minutes for a 2-pound breast. Check with a thermometer to ensure the thickest part has reached 165°F.
Look how gorgeous it is when it emerges from the oven!
Let the turkey rest, then slice it.
Adjusting This Recipe
This recipe was written for a 2-pound half turkey breast. A whole breast (as shown in the photo above) or a larger half-breast will need more time in the oven. As a general rule, roast it for 20 minutes in a 450°F oven to brown the skin, then loosely cover it in foil and keep roasting until a thermometer inserted into the thickest part registers 165°F.
This should take 15-20 additional minutes per pound after the first 20 minutes. So, a 3-pound turkey breast will need to spend a total of 65-80 minutes in the 450°F oven (loosely covered after the first 20). A 4-pound breast will need to be cooked for 80-100 minutes at 450°F (loosely covered after the first 20 minutes). I don't recommend using this high-heat recipe for a breast larger than 4 pounds.
The only way to ensure the turkey is done is to use an oven-safe meat thermometer that beeps to alert you when it's ready, as shown in the photo below. This is especially important when roasting a whole breast, as its center can be quite cold after it's thawed.
The photo below shows a 4-pound whole turkey breast that was cooked for 100 minutes in a 450°F oven (loosely covered in foil after the first 20 minutes). I sliced it after a 20-minute rest, and as you can see, it came out perfectly cooked, with crispy skin and juicy meat:
Expert Tips
- The turkey must be fully thawed before cooking. Keep in mind that a 4-pound whole breast can take as long as two days to thaw in the fridge.
- Increase the butter and spices for a larger turkey. Increase them by 50% for a 3-pound breast and double them for a 4-pound breast.
- It's important to let the turkey rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness.If you cut into it immediately, the juices will escape, leaving you with dry meat.
- If your turkey is wrapped in food-grade netting, as shown in the photo below, you can leave it on, as it helps the meat keep its shape.This type of netting should withstand a temperature of 450°F, although, in my experience, it darkens quite a bit in the hot oven.
Recipe FAQs
How long does it take to roast a turkey breast?
Just like baked chicken breast, the secret to crispy skin and juicy meat is cooking at a high temperature for a relatively short time.
This method ensures wonderfully crispy skin and juicy, succulent meat. When cooked at 450°F, the total cooking time for a 2-pound half-breast is around 50 minutes.
Because of its size, you will need to loosely cover it with foil after about 20 minutes in the oven, then finish roasting it. The foil will keep the top from scorching.
Always check with a thermometer to ensure the thickest part has reached 165°F.
Is it better to buy a turkey breast with bone or boneless?
Each of them has its advantages and disadvantages. A bone-in breast is juicier, especially the meat around the bone. However, a boneless one is easier to carve. I typically go for boneless.
How do I keep the turkey juicy?
The first secret is to roast it at a high temperature and for a relatively short time. The second secret is to allow it to rest for at least 20 minutes before slicing it. This allows the juices to settle and redistribute, ensuring juicy meat.
Serving Suggestions
I typically make this recipe for Thanksgiving, so I serve it with cranberry sauce, gravy, and any of these sides:
- Green bean casserole
- Cauliflower stuffing
- Sausage stuffing
- Roasted Brussels sprouts
- Mashed pumpkin
- Mashed cauliflower
Storing and Using the Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They are tasty, but the skin does lose its crispness.
I don't like to reheat the leftovers, as they tend to dry out. I usually make a platter of cold leftover turkey slices, Dijon mustard or sriracha mayo, fresh-cut veggies, and quick pickles.
If you eat bread (or would like to try this almond flour bread), you can use the leftovers to make delicious sandwiches.
You can also remove the skin, cube or shred the meat, and use it in recipes such as:
- Turkey salad
- Turkey curry
- Turkey patties
- Turkey chili
- Turkey hash
- Turkey carcass soup
- Turkey stir-fry
More Turkey Recipes
- Roasted Turkey Legs
- Turkey Meatballs
- Turkey Burgers
- Leftover Turkey Recipes
Recipe Card
Boneless Turkey Breast
Boneless turkey breast comes out juicy and crispy-skinned when roasted for 50 minutes in a hot 450°F oven.
Prep Time15 minutes mins
Cook Time1 hour hr
Rest time20 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 321kcal
Author: Vered DeLeeuw
Ingredients
- Avocado oil spray
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper freshly ground
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 boneless turkey breast I use a skin-on split breast, about 2 pounds. If bought frozen, it should be fully thawed.
- 2 tablespoons butter melted
Instructions
Preheat your oven to 450°F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil.
In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, and thyme.
Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush it on both sides with the melted butter, then rub it on both sides with the spices.
Place the turkey, skin side up, on the prepared roasting rack. Spray the top with avocado oil.
Roast the turkey for 20 minutes. Then, loosely cover it with foil to protect the top from scorching, and continue roasting until it reaches an internal temperature of 165°F, 30-40 more minutes. For a 2-pound split breast, the total roasting time will be 50-60 minutes (see the notes below).
Remove the turkey from the oven. Allow it to rest for 20 minutes before carving and serving it.
Video
Notes
- This recipe was written for a 2-pound split turkey breast. A whole breast or a larger split breast will need more time in the oven. As a general rule, roast it for 20 minutes in a 450°F oven to brown the skin, then loosely cover it in foil and keep roasting until a thermometer inserted into the thickest part registers 165°F. This should take 15-20 additional minutes per pound after the first 20 minutes. So, a 3-pound turkey breast will need to spend a total of 65-80 minutes in the 450°F oven (loosely covered after the first 20). A 4-pound breast will need to be cooked for 80-100 minutes at 450°F (loosely covered after the first 20 minutes). I don't recommend using this high-heat recipe for breasts larger than 4 pounds.
- The only way to ensure the turkey is done is to use an oven-safe meat thermometer that beeps to alert you when the turkey reaches165°F.
- The turkey must be fully thawed before cooking. A 4-pound whole breast can take as long as two days to thaw in the fridge.
- If your turkey is wrapped in food-grade netting, you can leave it on, as it helps the meat keep its shape. These nettings should withstand a temperature of 450°F, although, in my experience, they darken quite a bit in the hot oven.
- Increase the butter and spices for a larger turkey. Increase them by 50% for a 3-pound breast and double them for a 4-pound breast.
- It's important to let the turkey rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They are tasty, but the skin does lose its crispness.
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Nutrition per Serving
Serving: 6ounces | Calories: 321kcal | Carbohydrates: 2g | Protein: 48g | Fat: 12g | Saturated Fat: 3g | Sodium: 300mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
MrBF
Outstanding recipe! Did a 3-pound boneless turkey breast roasted to 158°F, removed and rested. When I oven-roast whole turkey, I spatchco*ck and roast it at 450°F as well. It works!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe! Thank you for leaving a comment. I assume you check with a thermometer to ensure the turkey has reached an internal temperature of 165°F before serving it.
Reply
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