Oven Roasted Turkey Breast is juicy, herbaceous, and the best alternative to a whole turkey for smaller holiday celebrations. Cooked low and slow, the turkey always turns out tender and moist!
No time to cook a whole turkey for the holidays or special events? Make this Oven Roasted Turkey Breast instead! Dressed in herbs, olive oil, and balsamic vinegar, this delicious turkey always turns out moist and tender.
To achieve the best results, this turkey breast recipe is first cooked at a high temperature in the oven before letting it roast low and slow for about 1 hour. This foolproof method seals in the flavors from the oil and herb paste and the balsamic vinegar. You won’t ever want to roast a whole turkey again after trying this simple and delicious recipe!
What’s the best way to cook turkey breast?
You don’t have to be afraid of overcooking or drying out your turkey with this recipe! The turkey breast always turns out moist, juicy, and tender thanks to the foolproof low and slow method in the oven. It starts off at a high temperature to slightly brown the outside before the temperature is lowered to thoroughly cook the meat and seal in the juices.
What is low and slow cooking?
If you’ve ever spent countless hours and money preparing an elaborate meaty main dish only for it to turn out tough, dry, burnt, or overdone, then you have got to try the low and slow cooking method.
Instead of cooking meat quickly at a high temperature, this method trusts a lower temperature (usually around 350ºF-375ºF) to cook the meat from the inside out over several hours. In the end, you’ll have a flavorful, tender, and juicy piece of meat without needing to baste, brine, or inject extra fat or seasonings. It’s a foolproof method you can trust to give you succulent and savory whole turkey breasts, pork ribs, beef briskets, and more.
Roast turkey breast ingredients
- Boneless turkey breast – I prefer to make this recipe with netted boneless turkey breast because it’s so much faster than bone-in. You can use bone-in turkey breast but the portion size will be larger and you’ll need to increase the cooking time. If your turkey breast is frozen, make sure it’s completely thawed and defrosted before roasting (this usually takes 24 hours).
- Olive oil – The oil is mixed with the seasonings to create a flavorful herb paste.
- Herbs and seasonings – A mix of peppercorns, fresh rosemary, sea salt, fennel seeds, and garlic cloves are crushed together and then mixed with olive oil before being spread all over the turkey.
- Balsamic vinegar – A dash of balsamic vinegar adds a wonderful tang to the turkey.
How to make oven roasted turkey breast
Lightly seasoned turkey breast is delightfully light, healthy, and delicious year-round or for the holidays. If it’s your first time roasting a turkey, follow the steps below and the FAQs for more helpful tips.
Step 1: Add the herbs and seasonings to a mortar and pestle and crush into a paste. Add the olive oil and stir to combine.
Step 2: Pat the turkey breast dry and coat all sides with the oil and herb paste. Drizzle the balsamic vinegar over top.
Step 3: Roast the turkey breast in the oven at 475ºF for the first 10 minutes, then lower the heat to 350ºF and cook for another 1 to 1 ½ hours (or 30 minutes per pound).
Step 4: Take the turkey out of the oven, tent it in foil, and let it rest for at least 10 minutes. When it’s time to eat, remove the netting and serve!
Grilled turkey breast
Looking for another method for cooking your boneless turkey breast? I recommend the grill! Grilling turkey using a barbecue rotisserie kit or a foil roasting pan will infuse layers of smoky flavors and an extra crispy skin. Grilled turkey breast should take about 1 to 1 ½ hours to cook over medium heat (or until the meat reaches 165ºF).
Roast turkey breast is a delicious main dish you can serve for weeknight dinners, celebrations, or smaller Thanksgiving and Christmas dinners. Include lots of classic and savory sides, like cornbread, green bean casserole, kielbasa and rice bites, mashed potatoes, cranberry sauce, or pinto beans with each slice. Don’t forget the gravy!
Frequently asked questions
How long do you cook boneless turkey breast in the oven?
Boneless turkey breast generally needs to cook for about 30 minutes per pound in the oven. I made this recipe with a 2 ¾ pound breast, which took about 1 ½ hours to roast.
At what temperature do you roast turkey breast?
Cooking the turkey at a high temperature of 475ºF for the first 10 minutes will help brown the skin. Afterward, turn the temperature down to 350ºF so the meat can cook low and slow.
Should you roast turkey breast covered or uncovered?
I roasted this turkey breast uncovered to help crisp the outside. The meat won’t dry out if it’s cooked without foil or a lid on top. If you’re worried about it browning too much, feel free to place a lid on top of a roasting pan or cover a baking dish with foil.
How can you tell turkey is done cooking?
Use a meat thermometer to measure the internal temperature of the turkey. You’ll know it’s done when the thickest part of the breast reaches 165ºF. Check out this guide to internal meat temperatures for more information.
Looking for more main dishes worth celebrating?
- Kettle Fried Chicken Legs
- The Perfect Tomahawk Steak
- Herb Crusted Pork Tenderloin
- Slow Roasted Pork Shoulder
Oven Roasted Turkey Breast
- 2 3/4 lb netted bonelss turkey breast
- 2 tbsp olive oil
- 2 tbsp balsamic Vinegar
- 1/2 tbsp sea salt granules
- 1 tbsp peppercorn
- 1 sprig fresh rosemary
- 1/2 tsp fennel seeds
- 3 cloves garlic, whole
- Add whole garlic cloves, fennel, rosemary, peppercorn and sea salt to a mortar and pestle and crush it into a paste. Then add olive oil and stir to combine.
- Pat dry turkey breast and coat entire thing with oil herb paste then drizzle with balsamic vinegar.
- Roast at 475F for the first 10 minutes then bring oven temperature down to 350F and roast for an additional 1 hour to hour and 1/2 (about 30 minutes per pound) or until internal temperature has reached 170F degrees.
- Remove from heat and cover with foil. Allow for 10 minutes of rest before removing the netting and serving.