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A simple oven-roasted turkey breast is the perfect alternative to a full-sized turkey for small families. With a crispy skin and juicy, your whole family will love this one!
Cooking Time For Turkey Breast
Thanksgiving is just around the corner and dreams of cranberry sauce, pie and turkey dance through our heads. Thanksgiving is a celebration of all things feasting, a time for family gatherings, an opportunity to rest and recharge, and what’s not to like about it? We know that the thought of a big Thanksgiving meal can be scary, stressful, and well…just right. The cross of relaxation. However, it doesn’t have to be that way.
Foolproof Boneless Turkey Breast Recipe • Recipe For Perfection
Has anyone else ever felt pressured to roast a whole turkey for the sake of tradition? We’re here to tell you that you don’t have to roast the whole turkey. Turkey breast is satisfying and delicious with thick skin and juicy meat. Pair this with your favorite mashed potatoes, cranberry sauce, green bean casserole, and pumpkin pie for a Thanksgiving to remember!
Watch the video below where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we get covered with our cooking show. You can find the complete recipe collection on YouTube, Facebook view or Facebook page of us, or right here on our website with their corresponding formula .
A simple oven-roasted turkey breast is the perfect alternative to a full-sized turkey for small families. With a crispy skin and juicy, your whole family will love this one!
Cooking time depends on the size of your turkey breast. Turkey should be cooked to an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer for accuracy. Boneless turkey breast will cook faster than boneless turkey breast.
Smoked Turkey Breast: Recipe And Temps
Serving: 0.25 pounds | Calorie content: 151 kcal Carbohydrates: 1 g | Protein: 25 g | Fat: 5 g | Saturated fat: 1 g | Cholesterol: 61 mg Sodium: 816 mg | Potassium: 297 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 277 IU | Calcium: 26 mg | Iron: 1 mg Prepare an oven-roasted turkey breast instead of a whole bird for a quick and easy meal. Starting at a high oven temperature ensures a crispy brown skin, but reducing the heat at the end creates a juicy meat.
All Turkey is the star of any holiday table, but it can be a little intimidating. Instead, why not make this roasted turkey breast recipe to satisfy your tryptophan cravings without all the fuss? Only by focusing on one part of the bird, you can ensure that it is tender and cooked properly.
The best way to achieve crispy golden skin and moist meat is to use high and then low temperatures. To make this recipe very straightforward, you only need five ingredients. The turkey is covered in butter and thyme to add a layer of herbs under the skin. When the turkey is cooked in the oven, it drips in spices for delicious pieces of meat.
I recommend using a large boneless turkey breast about 4 to 6 pounds for this recipe. If you buy a bone-in turkey breast, try to get a larger size, knowing that the weight will decrease when the bone is removed. A small portion can be used. However, reduce the cooking time at low temperature and check with a thermometer in the thickest part for the correct cooking temperature.
How To Roast A Turkey Breast (boneless)
As with my fried chicken recipe, be sure to save the skin! The barrier protects the meat from drying out too quickly on the surface and creates the golden brown skin that many like. For maximum flavor, I put the skin on the turkey breast and rub a mixture of butter, kosher salt and chopped thyme on top. This process produces evenly seasoned meat under the skin, not just at the bottom of the oven.
Cut off extra skin or pieces of meat. It is best to keep the breast as dense as possible for cooking. Use a paper towel to dry the skin. The smallest amount of moisture allows for quick browning and maximum stickiness. Fry both sides with salt and pepper. The turkey breast can also be boiled in advance to give extra moisture and flavor.
Carefully remove and separate the skin from the breast, keeping the sides tight. Rub the herb butter mixture under the skin of the meat. Rub the skin with melted butter. Gheeor olive oil can also be used and can make the skin very crispy as there is no water in the product.
Fry on a baking sheet with a hard rack. This allows the meat to lie flat and high for cooking. Alternatively, you can use a traditional roasting pan set in a large roasting pan. Cook at 450ºF (232ºC) for 30 minutes, then reduce heat to 325ºF (163ºC) for the remaining cooking time. I like to stop cooking when the thickest part of the meat reaches 160ºF (71ºC).
Turkey Breast With Sausage & Apricot Stuffing
Be sure to rest the turkey for 20 minutes before cutting. This allows the protein of the meat to relax, allowing the partially expelled moisture to move back into the soluble protein: the result – maximum juiciness. Transfer cooking allows the meat to reach about 165 degrees, the perfect serving temperature.
When you cut into the turkey breast, you will hear the cracking of the skin. The meat is cooked to perfection and seasoned with herbs and spices.
Save those pans for making homemade orange juice, it’s so flavorful and you don’t want it to go to waste. Impress your guests with a flavorful portion of turkey that doesn’t take all day to prepare – a win for the busy home cook!
Start grilling at 450ºF (232ºC) for 30 minutes. This will help develop golden brown and crisp. Then lower the heat to 325ºF (163ºC) for the rest of the breast to slowly cook and prevent the meat from drying out.
Air Fryer Turkey Breast
A general guide is about 22 to 25 minutes per pound of turkey breast. Since this roasting method starts at a very high temperature of 450ºF (232ºC), the turkey tends to be ready to serve faster. Keep a close eye on the internal temperature of the meat at the end of cooking at 325ºF (163ºC) to ensure it is not overcooked.
Roast turkey breast is a great holiday dinner option for a small group. This formula leaves the skin with a delicious taste with a soft, moist white texture.
Filed under: 5-Ingredient American Christmas Dinner Ideas Easter Family Friendly Gluten Free Healthy Recipes Keto Low Carb Roast Thanksgiving Turkey Turkey Turkey Turkey Head Whole30
I’m a culinary school graduate, cookbook author, and baking mom! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. This recipe for boneless roasted turkey breast is coated with a delicious spice blend and baked to a golden brown. The skin is very crispy and the meat is perfectly tender and moist. This is a quick and easy option that is perfect for a small holiday meal or dinner. Weekend!
Best Oven Roasted Boneless Turkey Breast Recipe
Whether you’re looking to make turkey for a small family gathering this Thanksgiving or Christmas, or you just want turkey, this grilled turkey breast recipe is for you! Roasting a turkey breast is just as satisfying as roasting a whole turkey, because it’s a lot less work. It’s delicious with crispy skin and juicy meat, everyone wants seconds.
If you want some sides for this holiday favorite, try my Garlic Soup, Homemade Cranberry Sauce, and Easy Green Bean Casserole.
I recommend cooking about a pound of turkey per person. But if you need leftovers or have enough for seconds, aim for 1½ to 2 pounds of turkey per serving. People.
Leftover turkey can be stored in the refrigerator for up to 4 days. It’s best to keep the turkey breast as uncut as possible, as this will keep it moist when you reheat it. You can heat the brisket in the oven to make the skin crispy or quickly in the microwave.
Roast Turkey Breast With Gravy Recipe
Always allow the turkey to thaw completely before cooking. You don’t want to cook this while it’s still frozen. The breast will also be dry because it will take longer for the inside to cook if it is still partially frozen.
I keep the turkey breast open so that the skin can shine. However, if your turkey is too close to a heat source, the skin may brown too quickly. If that’s a problem, start by placing the turkey on the bottom or cover the turkey when it starts to brown too quickly.
Cooking the turkey breast on a rack, placed over a pan with liquid in it, creates steam and helps keep the turkey breast moist. Another method is to cover the turkey breast