Cooking Time For Turkey Breast Roast – Roasted boneless turkey breast is very juicy and has a crispy skin when cooked for a relatively short time at a high temperature.
Of course, there is something festive about serving and carving a whole turkey at the table. 🦃 But for intimate Thanksgiving (or Christmas) gatherings, simply cooking the brisket is the ideal solution. It is the perfect size for four people.
Cooking Time For Turkey Breast Roast
Another benefit of roasting just the brisket: it’s easier to make sure it’s juicy when you bake it yourself. When you roast a whole bird, despite your best intentions, the white meat is often too dry.
Frieda Loves Bread: Frozen Boneless Turkey Breast In An Hour!
You need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here is an overview of what you will need:
Roasting a boneless turkey breast is very easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
It is very important to let the meat rest for 20 minutes before cutting it. It prevents the secretion of juices and helps to secure the juice.
As with cooked chicken breasts, I’ve found that the secret to crispy skin and juicy meat is cooking at a high temperature for a relatively short time.
Stuffed Turkey Breast
This method ensures wonderfully crispy skin and juicy, succulent meat. When cooked to 450 degrees F, the total cook time for half brisket is 45 to 60 minutes.
Due to its size, you should cover it with aluminum foil after about 20 minutes in the oven, then finish roasting it. The aluminum foil will prevent the top from burning.
If you want to roast a whole breast instead of half, you can use the same method of browning it in a very hot oven, then cover loosely with foil and continue to roast until done. But you need more time.
Last time I cooked a whole, 3 lb. Brisket, I cooked it for 1.5 hours. The instant read thermometer took a long time to register 160 degrees Fahrenheit.
Best Oven Roasted Boneless Turkey Breast Recipe
It turned out fantastic with delicious crispy skin and very juicy meat, the juiciest we’ve ever had. But it requires a longer time commitment than using half the breast.
The first secret is to roast it at a high temperature and for a relatively short time. Second secret: Let rest at least 20 minutes before slicing. This allows the juices to settle and redistribute, ensuring juicy meat.
I love this recipe and almost always make it as written. But if you want to vary the basic recipe, here are some ideas:
I usually make this recipe for Thanksgiving, so I serve it with cranberry sauce, gravy, and any of these sides:
How To Cook Turkey Breast 3 Ways, According To Our Test Kitchen Experts
Refrigerate leftovers, in an airtight container, for 3-4 days. However, the skin loses its freshness.
I don’t like to reheat noodles, because they dry out. I often make a plate of cold leftover turkey slices with some Dijon mustard, chopped fresh greens, and gherkins.
It goes without saying that if you eat bread (or want to try this amazing almond flour bread), you can use the leftovers to make delicious sandwiches!
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How To Cook A Turkey Breast The Easy Way
Roasted turkey breast has a juicy, crispy skin when cooked for a relatively short time at a high temperature.
Last time I cooked a whole, 3 lb. Brisket, I cooked it for 1.5 hours. That’s how long it took for an instant-read thermometer to register 160 degrees Fahrenheit. It turned out fantastic with crispy flavorful skin and very juicy meat, in fact the juiciest we’ve ever had. But it requires a longer time commitment than using half the breast.
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Juicy Oven Roasted Turkey Breast In 1 Hour!
Serving: 6 ounces Calories: 321 kcal Carbohydrates: 2 grams | Protein: 48 grams Fat: 12 grams Saturated Fat: 3 grams | Sodium: 300mg
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Vered DeLeeuw, LL.M., CNC, has been following and blogging about the Low Carb Real Food Diet since 2011. She is a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health and received a Certificate in Nutrition and Healthy Living from Cornell University. Her work has been featured in several major media outlets, including Healthline, HuffPost, Today, Women’s Health, Shape, and Country Living. Click to learn more about Vered. This boneless turkey breast roast has an herb crust and is stuffed with garlic, then baked in the oven with tender, juicy results! Only 6 ingredients are required for this recipe that always produces delicious and impressive results.
It’s perfect for any holiday meal and it’s as easy as this Bacon Wrapped Turkey Breast and Air Fryer Turkey Breast Recipe!
Roast Turkey Breast Recipe With Traditional Stuffing
Instead of roasting a whole turkey, make this juicy boneless turkey breast roast for Thanksgiving dinner. It’s perfect for small holiday gatherings where you can only feed 4-6 people.
A whole boneless, skinless turkey breast is stuffed with garlic, herbs and fresh rosemary, then roasted in the oven. It turns out juicy every time, which is hard to do when you cook a whole bird!
All you need for this recipe are simple nutritious ingredients! When shopping for your turkey, a general rule of thumb is 1/2 pound of turkey breast per person, so shop according to the number of guests you’ll be serving.
I prefer to roast the turkey breast in a Dutch oven, but you can also do this on a baking sheet or in a roasting pan.
Oven Roasted Turkey Breast Recipe
If your meat is frozen, here’s an easy tutorial on how to defrost a turkey breast, if you need to do it quickly.
Stuffing with Garlic: In a medium roasting pan or Dutch oven, place the turkey breast and score 10-15 with a knife. Insert a garlic clove into each hole until the garlic comes out.
Season with rosemary: drizzle with oil, then sprinkle with salt and pepper all over. Take a small handful of rosemary and pat it on the roast, then sprinkle a little over it.
Bake for 30 minutes per 1 pound: Bake a 3-pound roast turkey breast for 90 minutes or until a meat thermometer reads 160 degrees Fahrenheit in the thickest part of the breast.
Cider Roasted Turkey Breast
Don’t worry if the white meat reaches 170 degrees Fahrenheit. It will when it rests. This way the roast turkey will have juicy meat.
Remove Mesh Cover and Piece: Using a sharp knife or kitchen scissors, cut cover in half, remove and discard. Cut the meat into thin slices without pressing too much.
You’re probably wondering “How long does it take to cook a boneless turkey breast roast per pound?” And that’s a good question because it’s the key to success for a juicy roast.
A general rule of thumb is to cook it for 30 minutes per pound. Let’s do a simple math task. For example, a 3-pound turkey breast will be done in 90 minutes or 1 hour and 30 minutes.
How To Roast A Turkey Breast (and Make Gravy)
If there’s one thing to remember, the minimum internal temperature of the thickest part of the brisket should reach 160 degrees Fahrenheit when checked with an instant-read meat thermometer.
According to USDA guidelines, chicken meat is safe to eat when cooked to 165 F. But don’t worry! While the turkey is resting under foil or in a tent in a Dutch oven, it will continue to cook on the residual heat. Its internal temperature will reach an optimal temperature of 165 degrees Fahrenheit.
This boneless roast turkey breast recipe will not produce dry results. To keep the turkey from drying out, follow the recipe and don’t overcook it! It is important to remove it from the oven before the internal temperature reaches 165 F. So check and remove at 160 F.
I don’t recommend opening the oven and trying to baste it with turkey broth or melted butter. Every time you open the door, the oven temperature will drop and the cooking time will be reduced.
Easy Oven Roasted Turkey Breast With Herbs
This recipe produces amazing results! However, if you want to try some variations, here are some ideas.
I usually make this at Thanksgiving, serve it with a healthy turkey gravy and a healthy cranberry sauce.
You’re wondering “what else to serve with turkey breast?”. Here are a few more Christmas garnishes that are the perfect addition to your holiday celebration.
Refrigerate whole or cut cooked turkey roast in an airtight container for up to one week. Leftover turkey is great cold on its own or in a sandwich. either