This turkey breast recipe is easy to make, great for dinner, leftovers, and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Feeling the pressure to roast a whole bird this Thanksgiving? We’re here to tell you that roasting a turkey breast gives you the same great flavor, while saving you money, fridge space, and effort.
A turkey breast is generally sized to feed two to three people with leftovers, so it’s the perfect choice for a scaled-down celebration.
This oven-roasted turkey breast is slathered with an herb butter both underneath and on top of the skin, yielding juicy, flavorful meat and a crispy skin. Be sure to save the drippings for the accompanying turkey gravy!
How to Buy Turkey Breast
Bone-In or Boneless Turkey Breast?
We’re partial to bone-in turkey breast because it yields more flavorful, juicier meat. Bone-in turkey breasts tend to be larger and can be sold as a half breast or a full breast (two halves joined at the bone). Boneless turkey breasts typically feature just one breast. You can use boneless in this recipe if you want (we’d still recommend skin-on), but you’ll likely need to decrease the cooking time to accommodate for its smaller size.
How Much Turkey Breast Per Person?
As a rule of thumb, plan to purchase 1 ½ pounds of turkey per person with leftovers or 1 pound of turkey per person without leftovers.
This recipe calls for a 3-pound turkey breast, which will easily feed two to three adults, although you can scale it up or down as needed. For more, check out our handy turkey serving size chart.
How Long to Roast a Turkey Breast
In general, you’ll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).
To temp the turkey, insert an instant-read meat thermometer into the thickest part of the breast, not touching the bone. Be sure to allow the turkey to rest for 10-15 minutes before serving so the juices have to settle into the meat.
How to Use Leftover Roasted Turkey Breast
If you do end up with leftovers, there are countless ways to repurpose roasted turkey breast. Add it to casseroles like this Easy Turkey Tetrazzini or sandwiches like this Thanksgiving Sandwich. Browse our entire collection of leftover turkey recipes.
Allrecipes Community Tips and Praise
“So much easier than cooking the whole bird, and not a scrap was leftover,” says reviewer Peter Downing.
“The gravy was especially good — I did use all the drippings instead of just a tablespoon and that was a good thing as my family finished it all!” says reviewer tmtorby.
“I also roasted it over some veggies: an onion, celery and parsnips. Everything including the gravy was delicious!” says reviewer msteingold.
- ¼ cup butter, softened
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash)
- salt and ground black pepper to taste
- 1 (3 pound) turkey breast with skin
- 1 teaspoon minced shallot
- 1 tablespoon butter
- 1 splash dry white wine
- 1 cup chicken stock
- 3 tablespoons all-purpose flour
- 2 tablespoons half-and-half (Optional)
Preheat the oven to 350 degrees F (175 degrees C).
Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper together in a bowl.
Place turkey breast with skin-side up into a roasting pan. Loosen skin with your fingers; brush 1/2 of the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes.
Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.