This skin on, bone in easy oven roasted turkey breast recipe will change your game plan for Thanksgiving. Cook turkey breast skin side up uncovered in the oven at 350F for 1 ¼ - 1 ½ hours.
Roast turkey breast is a "go - to " recipe if you're tired of dealing with a big ole bird that cooks uneven, takes forever, and hogs the refrigerator.
Why Choose A Roasted Turkey Breast Recipe?
Turkey breasts takes up less room in your refrigerator, takes less time in the oven, are easier and less messy. They also cook more evenly since it's just the breast and not the whole bird.
Generally speaking, roasted turkey breasts leaves more bandwidth to focus on Thanksgiving sides, appetizers, desserts, and your friends and family.
Cook The Turkey Breast Uncovered In The Oven
Cook the turkey breast uncovered (skin side up) in the oven elevated at 350F for around 1 ¼ - 1 ½ hours or until internal temperature of turkey reaches 165F.
Let rest 15 minutes uncovered before slicing. It can be covered but it would probably make the crispy skin soggy so I don't recommend it.
Make A Compound Butter For Roasted Turkey Breast
Tired of dry turkey breast? Butter stuffed under the skin is the best way to keep a turkey breast moist while cooking in the oven.
Simply put, compound butters are room temperature butters mixed with different ingredients. They are generally reformed into a log and refrigerated to hold their shape but can also be used immediately after making, like in this roasted turkey breast recipe.
Compound butters can be made of anything added to butter. This oven roasted turkey breast recipe uses a compound butter made of butter, salt, sage, lemon zest, and lemon juice.
Don't like herbs or don't want to use them? Cool, just stuff salted butter under the skin of the turkey breast and leave the chopping to another day. Season the top with some mixed dried herbs instead.
Don't like sage? Substitute your favorite herb instead - thyme, oregano, rosemary, etc...
Elevate The Turkey Breast Above The Roasting Pan
Elevating the turkey breast above the roasting pans allows it to cook with a dry heat and roast evenly with air distribution on all sides and angles.
Another reason to elevate the turkey breast is so that it does not get soggy in the sauce. We're going for a dry roasted exterior with a tender interior.
Trouble Shooting Bone In Roasted Turkey Breast
Did the liquid evaporate at the bottom of the pan? Maybe your oven runs hot. Add more broth if you want a sauce or if the bottom of the pan is drying out.
Don't have a roasting pan? Use a 13 x 18 jellyroll baking sheet with a wire rack above it to roast the turkey breast.
Pan Sauce For Roasted Turkey Breast
Serve the sliced roasted turkey breast in the pan sauce that it cooked in. It's that easy.
The fat can be removed from the sauce with a spoon or a fat separator cup if preferred, but the fat can also give a lot of flavor to a sauce.
Lastly - don't like any floating bits in the juice that's left over from roasting the turkey breast? Strain it, but I eat it all and like the floating fond bits. 👍
Things In My Kitchen:
- Digital Thermometer - Program the timer to reach the temperature that you want. Stick it in the meat and stick them both in the oven. The timer will alert you when the meat is up to temperature
- Roasting Pan: Perfect for keeping the meat above the dripping fat and to circulate air around the meat.
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Easy Oven Roasted Turkey Breast
EatSimpleFood.com
This easy bone in, skin on oven roasted turkey breast will change your game plan for Thanksgiving if you're tired of dealing with a big bird that cooks uneven.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Roast / Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 2 ½ pound (5lb total) skin on, bone in turkey breast
- 4 tablespoon unsalted butter, room temperature
- ¼ cup sage, finely chopped
- 1 lemon, zested and juiced
- 1 teaspoon salt
- black pepper
- 2 ½ Cups chicken or turkey broth
Instructions
- Pre-heat oven to 350F.
- Make a compound butter by smashing together the room temperature butter, sage, lemon zest, lemon juice, and salt.
- Pull the skin lightly away from the bird and stuff it with the compound butter. If it doesn't pull easily away then try the other side of the bird until you find the opening that you can gently push the butter evenly into (don't forget the ends!).
- Wipe your buttery hands on the chicken skin and generously salt the breasts.
- Place breasts skin side up uncovered on a roasting pan (pan with an elevated rack). Pour the broth on the bottom of the pan.
- Cook uncovered ~ 1 ¼ - 1 ½ hours or until a meat thermometer reads 165F at the thickest part.
- Let rest 15 minutes uncovered (covering will make the skin limp - yuck).
- Cut the turkey away from the bone as best you can by gently following the meat along the bone.
- Slice the large breasts and serve with the pan juice . Happy Turkey Eating! Beckie
Notes
- Don't like herbs or don't want to use them? Cool, just stuff salted butter under the skin of the turkey and leave the chopping to another day.
- Did you liquid evaporate at the bottom of the pan? Add more broth if you want a sauce.
- Dont' have a roasting pan? Use a 13 x 18 jellyroll baking sheet with a wire rack above it.
- Don't like sage? Substitute your favorite herb - thyme, oregano, rosemary, etc...
- Don't like any floating bits in the juice? Strain it, but I eat it all 🙂
Serving Suggestion
Serve this Oven Roasted Turkey Breast recipe with these complementary side dishes to round out your meal:
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