Having a small holiday gathering? This easy to make Oven Roasted Turkey Breast is perfect for small families. It has a delicious, crispy skin and tender, juicy with a perfect seasoning. It will be your go-to turkey recipe.
If you’re hosting a small Thanksgiving and don’t want to deal with a whole turkey, this roasted turkey breast is for you! It’s the perfect size for a cozy holiday dinner.
It’s a lot easier to deal with – it doesn’t take as long to thaw and it cooks faster, too. Plus, you won’t have tons and tons of leftovers. I love turkey, but eating it for weeks on end isn’t always my favorite! A roast turkey breast is a perfect amount for four to six people depending on how many side dishes you serve with it.
Hosting a crowd? Check out my whole roasted turkey recipe!
Why This Recipe Works
- It’s easy! There aren’t any complicated brining steps or lots of prep time This is an herb-roasted turkey breast flavored with a seasoning mix made with pantry ingredients. Just mix it up, season the turkey, and into the oven, it goes!
- If this is your first time making turkey, a turkey breast is a great way to start! It’s easier and there aren’t as many things to worry about – with my tips you’ll look like a pro on Thanksgiving day.
- I’m sharing my best tips for cooking it – including all of the kitchen tools you’ll need and how to know when it’s done cooking. No guesswork! Just juicy, delicious roasted turkey.
- This is a great option if you love white meat! It’s easy to slice and serve and nothing will go to waste.
If you thought turkey was out of the question for your small celebration, this turkey breast recipe will change your mind!
- Bone-in turkey breast – I like on that is four to five pounds
- Olive oil – this is combined with the seasoning for the best rub!
- Rub Spices – Paprika, dried minced rosemary, salt, dried thyme, black pepper, onion powder, garlic powder and dried parsley
Want to use fresh herbs? Check out the FAQ section with conversion tips!
How to Roast a Turkey Breast
Oven Temperature: Preheat the oven to 375 degrees F while you prepare the turkey breast.
Spice Mix: Combine the olive oil with all of the seasonings and spices in a small bowl.
Season the Turkey: Place the whole turkey breast skin-side up in a roasting pan or baking dish. Gently loosen the skin with your fingers and spread some of the seasonings under the skin. Do this carefully so you don’t tear the skin. Try to get as much of the seasoning onto the meat as you can. Rub the rest of the spices on top of the skin and inside the cavity.
Cook Time: The turkey will need approximately 20 minutes of roasting time at 375 degrees per pound. So, for a four to five-pound piece of meat, it will take about one hour and 20 minutes to 1 hour and 40 minutes.
Internal Temperature: The baking times are a guide, but the best way to know when it’s done is to check the temperature. Insert the thermometer in the center of the thickest part of the breast – once it reads 160°F, take it out of the oven.
Rest: Tent the pan with foil and let the turkey rest at room temperature for 15 minutes. This will allow all of the juices to redistribute back into the meat so you have the juiciest turkey. It will also continue cooking and should be 165°F when you slice and serve it.
Yes, it will work! The cooking time may be different, so be sure to check the internal temperature – once it’s 160 degrees take it out of the oven.
I like to roast it at 375°F so the skin gets golden brown and crispy.
No, you don’t need to cover it. If you do, moisture will get trapped inside and the skin won’t get crispy.
I don’t like to baste my turkey because I want the skin to be crispy. If you baste, it will add flavor but the skin will be softer.
The safest way to defrost it is in the refrigerator. For a four-pound breast, it will need at least one day to thaw. If it’s bigger, it will need more time.
I like to take it out of the oven when it’s 160°F. While it rests, it will continue to cook and reach 165°F.
There could be a couple of reasons. Did you overbake it? Once it reaches 165°F on the meat thermometer, it will start to overcook and the meat will dry out.
Or, did you let it rest? If you slice it straight out of the oven without letting it rest, the juices will run out onto the cutting board. This will dry out the slices, so be sure to let it rest.
Yes, but the amounts will be different. For every teaspoon of dried herbs substitute one tablespoon of fresh. You may have more seasoning mix this way, but it will just add more flavor! So, for this recipe, you will need:
1 teaspoon dried rosemary = 1 tablespoon minced fresh rosemary
1 teaspoon dried thyme = 1 tablespoon fresh thyme leaves
2 teaspoons dried parsley = 2 tablespoons minced fresh parsley
Mix them with the other seasonings and it’s ready to use!
Store it in an airtight container for three to four days in the refrigerator.
Side Dish Ideas
Looking to complete your holiday meal? Your beautiful roasted turkey breast will pair perfectly with these side dish recipes!
- Use the pan drippings to make a delicious homemade gravy!
- No holiday is complete without the best mashed potatoes.
- Use your Instant Pot to make amazing cranberry sauce.
- Don’t forget the green bean casserole!
- For a sweet finish, try my pecan pie and apple pie recipes.
I hope you give this roasted turkey breast recipe a try this year! There’s nothing better than a slice of juicy, delicious turkey for Thanksgiving no matter how many friends and family you’re hosting – Enjoy!
Easy Recipes for Leftover Turkey
Got leftovers? Use them to make these amazing dinners!
- They make the best Turkey Corn Chowder. It’s the perfect cozy soup for the long holiday weekend.
- Or, use them to make Shepherd’s Pie!
- For a comforting dinner, try my Turkey Pot Pie with a flaky crust.
- 4-5 pound bone-in turkey breast
- 2 Tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoons dried rosemary minced
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tsp dried parsley
- Preheat the oven to 375 degrees F. Place turkey breast skin side up on the rack of a roasting pan or a lightly greased 9×13 inch baking dish.
- Mix the olive oil, paprika, rosemary, salt, thyme, pepper, onion powder, garlic powder and parsley together in a small bowl.
- Gently loosen the skin with your fingers then spread some of the spice mixture under the skin. Try to get the spice mixture onto as much of the meat as you can. Rub the remaining spice mixture on top of the turkey breast skin and into the cavity.
- Place the turkey into the preheated oven and bake for approximately 20 minutes per pound or until the internal temperature of the turkey breast reaches 160 degrees F in the center of the thickest part of the breast.
- Remove the turkey breast from the oven and tent with aluminum foil. Let rest for 15 minutes to help the juices redistribute into the meat. This will also bring it up to 165 degrees F. Slice and serve.
1 teaspoon dried thyme = 1 tablespoon fresh thyme leaves
2 teaspoons dried parsley = 2 tablespoons minced fresh parsley Mix them with the other seasonings and it’s ready to use!