Roasted Turkey Breast Recipe

Turkey Breast Recipe for a Tasty Christmas

The advent of winters is the time to prepare for Thanksgiving. Nothing says warm and festive better than the delicious Turkey Breast Recipe.


Many people feel that they get the recipe wrong or do not know how to cook it. The Turkey Breast Recipe is a go-to option for most people. The recipe is easy and does not require much prep time. It is also a better last-minute choice if you happen to purchase a whole turkey.


With the Turkey breast, you will not need to get the whole bird. You can feed up to an entire crowd without cooking a second one. It also cooks well within 90 minutes. You can focus on prepping the table setting and other chores just in time to welcome your guests.

Tasty Roasted Turkey Breast

Simple Turkey Breast Recipe


The ultimate Turkey Breast Recipe requires a simple seasoning like butter, pepper, salt, and herbs. You can straightaway rub the seasoning under the skin and put it into the oven. Flavoring with butter is a chef-approved trick used in restaurants. It is ideal for making the meat beautifully flavored and juicy. The turkey meat is mostly white, which you can use in your turkey sandwiches for a later time.


Roasting a turkey breast


For 4 pounds per turkey breast meat to cook, it takes about 1 to 1½ hours. Accordingly, if you plan on getting 8 pounds of turkey breast, the cooking time will double up to 3 hours. Using a meat thermometer is the best way to ensure cooking of the innermost part of the meat. You can stop the cooking process once the temperature shows 165 degrees F.

Roasted Turkey Breast

Amount of Turkey Breast needed per person.


Keep your turkey breast measurements at ½ or ¾ pound per person. According to proper calculation, a 4-pound turkey breast can adequately feed 6-8 people. In case your guest list is more, you can get a whole turkey or an 8-pound breast.

Leftovers are a must on Thanksgiving, so make sure you have some for the next day.


Various tips to make roasted turkey breast


  • Apart from the regular seasoning, you can add your herbs and spices. Lemon and sage also work wonders on the butter seasoning to give the extra flavor. Cooking with spices like the Cajun roasted turkey is the best example of using varieties in your recipe. However, using any herbs or seasoning is dependent on personal preference.


  • Avoid covering your turkey breast with tinfoil. It takes about 90 minutes for the turkey breast to roast. By the time you take it off the oven, the skin would have been extra crispy.


  • Roasting the turkey breast skin-side up is the best way to give it a chance for crisping up.


  • Remember to keep sufficient pan drippings to collect homemade gravy from the remains of the turkey breast roast.


  • One of the most crucial ways to ensure the meat’s safe cooking temperature is using the meat thermometer. When the thermometer indicator shows 165 degrees F the turkey meat is cooked and safe for consumption. A visual indicator is also helpful to ensure the cooking of the turkey meat. You can take off your turkey breast if the juices start running clear.


  • 1 cup unsalted butter softened
  • 3 sprigs fresh rosemary
  • 10 leaves fresh sage
  • 1 tablespoon fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 turkey breast 4-6 pound, patted dry



  1. Preheat the oven to 325 degrees. Set up the oven so there is only the bottom rack. Add the turkey breast to a large roasting pan and pat dry with paper towels inside and out.

  2. Mash the butter, herbs, salt, and pepper in a small bowl. Set 2-3 tablespoons aside for later.
  3. Use the back of a spoon to lift the skin from the turkey breast and spread butter inside. Smooth the skin back down to spread the butter all over the breast. Be careful not to tear the skin as the butter will drip out when cooking.
  4. Roast for 90 minutes, or until the innermost part of the breast is cooked to 165 degrees (this is vital for food safety). Top with remaining butter and let rest for 20 minutes before serving.