Turkey breast is a lean and versatile protein source that can be the star of a healthy and satisfying meal. Whether you're planning a small Thanksgiving gathering, looking for a nutritious weeknight dinner, or trying to incorporate more lean protein into your diet, these recipes offer a variety of flavorful and easy ways to cook turkey breast. From oven-roasted classics to quick air fryer options, there's a recipe here to suit every taste and skill level.
Oven-Roasted Turkey Breast with Garlic Herb Butter
This recipe is an easy way to get that Thanksgiving flavor without cooking a whole turkey. The key is the homemade garlic and herb compound butter, which infuses the turkey with rich, savory flavors.
Why You'll Love This Recipe
- Year-round appeal: Enjoy Thanksgiving flavors any time of the year.
- Minimal ingredients: Requires only a few simple ingredients.
- Versatile: Use the cooked turkey in various dishes.
- Easy prep: No brining or extensive preparation needed.
Ingredients
- Bone-in turkey breast (skin on)
- Unsalted butter (softened)
- Kosher or sea salt
- Black pepper
- Tarragon (fresh or dried)
- Rosemary (fresh or dried)
- Fresh garlic
Instructions
- Prepare the compound butter: Soften the butter and mix in chopped herbs, salt, pepper, and garlic. Mash with the back of a fork until well combined.
- Season the turkey: Generously season the turkey breast with salt and pepper.
- Roast: Place the turkey breast on a wire-rack lined baking pan or roasting pan. Pat dry with a paper towel. Generously season both sides of the turkey with salt and pepper.
- Apply compound butter: Remove the cheesecloth from the top of the turkey.
- Rest: Let the turkey rest after roasting to ensure juicy and tender meat.
Tips for Success
- Keep the skin on: It crisps up perfectly and keeps the flavors on the turkey.
- Use fresh herbs: Fresh herbs enhance the flavor of the butter.
- Let the turkey rest: Resting allows the juices to redistribute, resulting in a more tender and flavorful bird.
Common Questions
- How do I keep my turkey breast moist? Let the turkey rest before slicing.
- What's the best temperature to roast turkey breast? 350F is ideal to prevent drying.
- How long do you roast a turkey breast per pound? Generally, 20 minutes per pound, ensuring it reaches 165F.
- Do you roast turkey breast covered or uncovered? Covering helps prevent it from drying out. Use cheesecloth for optimal results.
Storage
Store leftover roasted turkey breast in an air-tight container in the fridge for up to 5 days. Reheat in a sauté pan with a splash of chicken stock or broth to prevent drying.
High-Temperature Roasted Boneless Turkey Breast
This method uses a short roasting time at a high temperature to create a juicy, crispy-skinned boneless turkey breast. It's perfect for smaller gatherings and ensures the turkey remains tender.
Ingredients
- Boneless turkey breast (skin on, about 2 pounds)
- Melted butter (unsalted or salted)
- Kosher salt
- Black pepper
- Garlic powder
- Paprika
- Dried thyme
- Avocado oil spray
Instructions
- Preheat oven: Preheat the oven to 450°F. Fit a rimmed roasting pan or baking sheet with a rack and spray the rack with avocado oil.
- Prepare the turkey: Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels.
- Season the turkey: In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, and thyme. Brush it on both sides with the melted butter, then rub it on both sides with the spices.
- Roast: Place the turkey skin side up on the prepared roasting rack. Spray its top with avocado oil to protect the spices from burning. Roast the turkey for 20 minutes.
- Cover and continue roasting: 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.
- Rest: Allow it to rest for 20 minutes before slicing and serving.
Cooking Time Adjustments
- 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 minutes).
- A 4-pound breast should be cooked for 80-100 minutes at 450°F (loosely covered after the first 20 minutes).
Tips
- Use a meat thermometer: Use an oven-safe meat thermometer to ensure the turkey is cooked to the correct internal temperature.
- Rest before carving: Resting prevents juices from escaping and helps ensure juiciness.
- Thaw completely: The turkey should be fully thawed before cooking.
Alternatives
- Rimmed sheet pan: A rimmed sheet pan fitted with a wire rack can be used if you don't have a roasting pan.
Air Fryer Turkey Breast
For a quick and easy option, air frying turkey breast is a fantastic choice. It requires less effort and time than traditional roasting and results in a juicy and flavorful dish.
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Ingredients
- 1-2 lbs boneless and skinless turkey breasts
- Avocado oil (or olive oil, but not extra virgin)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat: Preheat the air fryer to 350 F.
- Season: In a small bowl, combine all the seasonings with the avocado oil. Rub the turkey with the seasoned oil on all sides.
- Air fry: Carefully place it in the preheated air fryer basket. Cook for around 30 minutes, flipping every 10 minutes, until the internal temperature reaches 165F.
- Rest: Allow the cooked turkey breast to sit for 10 minutes after it’s done cooking.
Tips
- Use a food thermometer: The best way to check for doneness is to use a food thermometer.
- Double the recipe: You can use 2 turkey breasts to easily double the recipe. If air frying both, you will need to double up on the cook time as well.
- Resting time: I like to allow the cooked turkey breast to sit for 10 minutes after it’s done cooking.
Baking Instructions
If you do not have an air fryer, you can bake the turkey breast instead. Preheat the oven to 375F. Place the seasoned turkey breast in a baking dish or prepared sheet pan. Bake for 40-50 minutes, depending on the size of the turkey breast, until it reaches an internal temperature of 165F.
Variations
- Bone-in turkey breast: You can use bone-in turkey breast if you prefer, but it will require more time to cook through.
Preparation Ahead
You can prepare this ahead of time by seasoning the turkey breast and placing it in a ziplock bag until you are ready to cook it the next day.
Storing Leftovers
Store leftovers in a container in the fridge for up to 3 days. If you prefer to freeze them, place them in a freezer-safe container and freeze them for up to 3 months. Let it thaw in the fridge a day before when ready to serve.
Heart-Healthy Roasted Turkey Breast
This recipe focuses on lean protein and minimizes saturated fat and sodium, making it a great choice for those looking for a heart-healthy meal.
Key Benefits
- Lean protein: Turkey breast is a fantastic source of lean protein, essential for building and maintaining muscle mass.
- Reduced fat: Removing the skin before roasting eliminates a significant source of fat.
- Nutrient-rich: Turkey breast is packed with B vitamins and minerals, such as zinc, selenium, phosphorus, and iron.
Instructions
- Type Matters: Use bone-in and not boneless turkey breast. Since the skin is being removed, the bone is needed to keep the turkey moist.
- Temperature Matters: When roasting a turkey breast, use a meat thermometer and aim for an internal temperature of 165°F (74°C) in the thickest part of the breast.
- Basting Adds Flavor: Basting the turkey breast with pan drippings every 30-40 minutes during roasting adds moisture and flavor to the turkey breast.
- Let it Rest: Letting the cooked turkey breast rest for at least 20 minutes after removing it from the oven is crucial.
Tips for a Moist Turkey Breast
- Roast at a lower temperature: Roasting at 325°F cooks the turkey more gently and can result in a moister, more tender breast.
- Tent with foil: Tenting the turkey breast with foil for the initial part of the roasting process helps trap steam and moisture, preventing the surface from drying out before the inside is cooked.
Dutch Oven Boneless Turkey Breast with Citrus Herb Rub
This recipe features an orange herb rub over a boneless turkey breast, roasted in a Dutch oven on a bed of orange and onion slices. The Dutch oven helps maintain temperature, ensuring a moist and flavorful turkey breast.
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Ingredients
- 3 pound boneless turkey breast
- 1 naval orange (whole orange and orange zest)
- 1 yellow onion
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 3-4 cloves garlic
Instructions
- Preheat oven: Preheat oven to 350°F.
- Create the citrus herb rub: Combine the orange zest, fresh herbs, garlic, salt, pepper, and 2 tablespoons of extra virgin olive oil. Set aside.
- Prepare the Dutch oven: Arrange the orange and onion slices in the bottom of the Dutch oven, alternating between orange slice and onion slice.
- Season the turkey: Pat the turkey breast dry. Leaving the netting on, rub the herb mixture all over the turkey breast.
- Roast: Place the turkey breast on top of the bed of orange and onion slices in the Dutch oven. Place Dutch oven, uncovered, into the oven and roast for 90 minutes. Drizzle over the remaining tablespoon of olive oil at the 60-75 minute mark.
- Check temperature: Once the innermost temperature of the turkey reaches 160-165°F, remove turkey breast from the oven.
Tips
- Leave the netting on: This helps the boneless turkey breast keep its shape and ensures even cooking.
- Use a meat thermometer: Insert a meat thermometer into the thickest part of the turkey breast to ensure it reaches the correct internal temperature.
- Dutch Oven: I highly recommend a good Dutch oven in general. Because they’re made from cast iron, they maintain temperature great, which is perfect for something like this where you’re roasting slowly.
Variations
- Bone-in turkey breast: You can absolutely roast a bone-in turkey breast in a Dutch oven with this same method and citrus herb rub.
Reheating
Reheat sliced turkey breast in the oven at 300 degrees in a baking dish with a little chicken stock/ broth added. Cover with foil and heat 20-30 minutes, until warmed through.
Parsley-Garlic Turkey Breast
This recipe involves creating a pocket under the skin of the turkey breast and filling it with a flavorful parsley-garlic mixture, resulting in a moist and aromatic dish.
Instructions
- Preheat the oven to 325°F.
- Prepare the turkey: Lightly spray a large glass baking dish with cooking spray.
- Make the parsley-garlic mixture: In a small bowl, stir together the remaining ingredients except the parsley.
- Create a pocket: Using a tablespoon or your fingers, gently loosen the skin from the breast meat, creating a pocket.
- Fill the pocket: Being careful to not break the skin, spread the parsley mixture as evenly as possible under the skin. Gently pull the skin over any exposed meat.
- Roast the turkey: Roast the turkey with the skin side up for 1 hour 30 minutes to 1 hour 45 minutes, or until a meat thermometer or instant-read thermometer inserted into the thickest part of the breast registers 170°F and the juices run clear.
- Rest: Transfer to a cutting board. Let stand for 15 minutes for easier slicing and to let the turkey continue cooking (the internal temperature will rise at least 5°).
Serving Suggestions
To make your roasted turkey breast a complete meal, explore various healthy side dishes. These include roasted vegetables, salads, and whole-grain options that complement the flavors of the turkey.
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